These bad boys (or girls) are a nice step up from a milder pepper, like the Anaheim. Still not in the melt-your-face-off category but, have a pop like an M80. Perfect for stuffing as cherry bomb poppers!
The all mighty jalapeno is by far the go-to for those who enjoy a little heat. They hit around the 2,500 to 8,000 on the Scoville Scale; considered mild to moderate. Widely used from poppers to pizza, they’re a nice dash of heat to any dish—for those who can handle them.
The Manzano has a unique, citrusy fruitiness and is said to taste like a richer, spicier bell pepper. This flavor, along with the chile's thick walls, makes the Manzano a superb salsa chile!
Mini Sweet Peppers
Sweet and crunchy, these beauties are perfect to eat raw and their hollow insides make them perfect for stuffing!
A little surprise is always a good way to keep you on your toes, which is why Padrón peppers are SO awesome! 1 out of 10 are going to have a nice kick, while the majority are mild. Blister with a little olive oil and a dash of salt and pepper for some pepper roulette.
Bright, vegetal, and very green, with a nice level of heat—if you’re looking for a step up from the jalapeno, serranos are your next stop!
How to Cut a Chile Pepper
Did you know that cutting a chile pepper correctly can help reduce the heat? Let us teach you.