@Evansdoor Seconding. We bought them as a joke, but they quickly became both our and my folks’ favorites. We have sixish* hot pepper varieties now, and if I could only grow one, it would be Peters (DH says jalapenos first, then these, but Peters are both hotter and less bitter, so I prefer the Peters). We have both red and yellow.
*I think poblanos and Cajun Belles technically would make eight, but they’re not enough to add heat to food. Cajun Belles taste just like a bell pepper, only with a little heat, and they produce pretty well, unlike regular bell peppers.
Scotch Bonnet. So tasty with a good high heat level that’s not lethal. I grow my own and make hot sauce that’s just peppers with a little salt and sugar. It’s delicious with hummus and crackers.
Giardiniera, especially on Italian Beef sandwiches. A mixture of chilis, celery, cauliflower, carrots and olives, in oil. Not especially hot, only about 300-500 on the Scoville scale, compared to Serranos at 10,000, but crunchy and delicious. Mostly found in the Chicago area where I grew up, but also found at Potbelly’s where that chain does business.
Difficult to pick a favorite here. I’ve discovered red bell peppers taste better (to me at least) than green bell peppers. Which led me on a pepper tasting last year. I’ve also had yellow, orange and purple. Yes…purple. So on bell pepper land my favorites are red, purple, yellow, orange, green in that order. Then we have jalapeños. I love them, sadly they don’t always love me back…so these may be a favorite. But I also love peppercinis and banana peppers. Heck’s…it apparent I can’t pick a favorite, so bring them on baby!
@Kyeh
I grow jalapeños every year to use in cooking, serve stuffed with smoked cream cheese, or chop and freeze for later. Once they turn red, I put them in the smoker (with pecan wood) to make chipotles. I will often dry them, then make ground chipotle powder from them… yum, good eatin’!
@jibbyjam1 Yup, probably overall my favorite. Sometimes they come in to the stores at a really good price, and are actually available in different levels of “hotness.” Very seasonal. This is on West coast, not even sure you can get them in the rest of the country. Funny thing is when I brought some to a checkout stand, they were confused because they didn’t know what it was and it had a unique code that wasn’t in their system and I kept trying to explain “hatch: H-A-T-C-H” there is a sign there and everything – and then they had to call the back office and ask about it. So a more complex purchase experience than I expected.
@pmarin here in boston we can get hatch usually 1-5 days out of the year. i spend august & september annoying grocery stores calling and asking, and then i go and buy a ton, roast and freeze. and EVERY time i have to explain to the cashier. i have to spell it, give the price, point to the display, explain that they’re only in once a year, the code isn’t going to be in the book, they look anyway, end up having to call someone…i have to explain a second time to that person…lol.
worth it though. last year was terrible though, the only place that had them removed them from the shelves and when i asked her to bring the crates out, they were rotting and many had mold as well. i was able to save a few bags worth, they were supposedly the “medium” but goddamn these things could blow your head off. hotter than the extra hot i’ve had in the past. decided to order another crate of fresh peppers online from a different retailer, got the medium again. the peppers were beautiful but honestly they had no heat and were equivalent with the canned ones i buy…and that cost much less lol. i hope this year we’ll be able to get back to normal at least as far as the hatch crop is concerned!
@jerk_nugget Northwest US Fred Meyer grocery had them in this AM at .99/lb. Just one “hotness” grade – not the separate bins as I’ve seen sometimes. But looked nice and fresh. Didn’t taste yet. Only bought about a pound; I should buy a bunch and either freeze raw or roast and then freeze. But when I put things in freezer it tends to be a black hole of forgotten food projects and leftovers, so I’m learning to only buy and use what is reasonable for a week or two.
@pmarin i know what you mean - i used to use my freezer a lot, it was better for the wallet…in theory. but actually just led to more wasted food. now i meal plan & shop for the week or two weeks, and repeat. i waste much less food and my freezer is home to only various forms of ice, homemade stock, and stock scraps for the next batch. hatch is the only exception really, on account of only being able to get it once a year. i roast, peel, and slice or chop before bagging and labeling. i honestly absolutely hate doing it, but i know it’s the only way i’ll use it & get to have hatch year round. (if i have to defrost and then still have to prep it…forget it.)
i have so many peppers on hand at any given time it would be near impossible to choose a favorite since they all play different roles. but for fun and for versatility i went with jalapeño. they are great minced into guac or salsa, and you can go anywhere from mild to hot depending on the pepper and how much of the seeds & ribs you leave in. i also slice thinly and pickle them. or i can blacken them on the gas burner, steam & peel off the skin and have a delicious roasted pepper. i can make jalapeño poppers or jalapeño popper grilled cheese. and that’s all before you can dry them, smoke them, can in adobo and boom now you have chipotles which have a whole other list of uses.
i decided to see what’s in the kitchen today bc i’m bored. anyone else feel free to join in!
dried:
chiles de arbol
new mexico
guajillo
pasilla
spice drawer:
cayenne (solo + mild cajun + hot cajun + penzeys cajun)
berbere
ancho (solo + chili powder)
paprika (sweet + hot + smoked)
aleppo
crushed red pepper (regular + hot)
tajin
fridge/freezer:
chipotles en adobo
jalapeños (fresh + home pickled)
serranos
scotch bonnet
bird’s eye
hatch (mild + f’n hot)
gochujang
gochugaru
aji amarillo paste
aji panca paste
hot banana pepper rings
pepperoncini
sport peppers
el pato hot chili peppers
mezzetta hot chili peppers
Peppers are mystery components from when people who know what they’re doing construct their many-ingrediented meal foods.
That’s like asking what’s my favorite je ne sais quoi. Or, how about I identify my favorite integers based on the emergent properties of the stock market. I don’t know what you’re talking about.
Peter Pepper. Available as seeds but as it’s shape is “amusing” generally not sold openly in the USA.
https://www.superhotchiles.com/product/peter-pepper-red-10-seeds-3-99/?v=7516fd43adaa is an example.
@Evansdoor Seconding. We bought them as a joke, but they quickly became both our and my folks’ favorites. We have sixish* hot pepper varieties now, and if I could only grow one, it would be Peters (DH says jalapenos first, then these, but Peters are both hotter and less bitter, so I prefer the Peters). We have both red and yellow.
*I think poblanos and Cajun Belles technically would make eight, but they’re not enough to add heat to food. Cajun Belles taste just like a bell pepper, only with a little heat, and they produce pretty well, unlike regular bell peppers.
@Evansdoor @PortoIndecision I have cats and am thinking of growing peppers. Do cats mess with pepper plants like they do with some other house plants?
Our cats leave my succulents and Norfolk island pine alone, but those have their own pointy defenses.
Jalapeño stuffed with cream cheese, wrapped in bacon, and baked.
No love for Cayenne peppers?
Doctor
Scotch Bonnet. So tasty with a good high heat level that’s not lethal. I grow my own and make hot sauce that’s just peppers with a little salt and sugar. It’s delicious with hummus and crackers.
@bluebeatpete That sounds delicious
Szechuan peppers
even though they really aren’t peppers
Sargeant
Scotch bonnet
Nom nom!
Pepper corn.
Black, white, & Aleppo
Pepper Pots
@Rueki damn it you beat me
Giardiniera, especially on Italian Beef sandwiches. A mixture of chilis, celery, cauliflower, carrots and olives, in oil. Not especially hot, only about 300-500 on the Scoville scale, compared to Serranos at 10,000, but crunchy and delicious. Mostly found in the Chicago area where I grew up, but also found at Potbelly’s where that chain does business.
@ajdillon I will gladly give up some heat for flavour.
@yakkoTDI Good choice!
I’m thinking… have not yet met a pepper I didn’t like
🌶 
Difficult to pick a favorite here. I’ve discovered red bell peppers taste better (to me at least) than green bell peppers. Which led me on a pepper tasting last year. I’ve also had yellow, orange and purple. Yes…purple. So on bell pepper land my favorites are red, purple, yellow, orange, green in that order. Then we have jalapeños. I love them, sadly they don’t always love me back…so these may be a favorite. But I also love peppercinis and banana peppers. Heck’s…it apparent I can’t pick a favorite, so bring them on baby!
@savvysapphire Pimientos are conspicuously absent from your list. I generally think of them as the ones in the jar.
/image Dromedary Diced Pimientos
I especially like them in homemade cheese spread.
@savvysapphire Yes purple!! I grew some one year. I like all the colors too but purple tastes best.
Chipotle
Also deep-fried jalapeños
@Kyeh
I grow jalapeños every year to use in cooking, serve stuffed with smoked cream cheese, or chop and freeze for later. Once they turn red, I put them in the smoker (with pecan wood) to make chipotles. I will often dry them, then make ground chipotle powder from them… yum, good eatin’!
@chienfou That sounds so good!
/youtube Red Hot Chili Peppers
David Naughton
Poblano
Urfa biber
Guajillo
Hatch
Habanero
Ghost
Cherry
Oh wait, you said “favorite” implying one… sorry, can’t do it.
New Mexico Hatch Green Chile. None other compares.
@jibbyjam1 Yup, probably overall my favorite. Sometimes they come in to the stores at a really good price, and are actually available in different levels of “hotness.” Very seasonal. This is on West coast, not even sure you can get them in the rest of the country. Funny thing is when I brought some to a checkout stand, they were confused because they didn’t know what it was and it had a unique code that wasn’t in their system and I kept trying to explain “hatch: H-A-T-C-H” there is a sign there and everything – and then they had to call the back office and ask about it. So a more complex purchase experience than I expected.
@pmarin here in boston we can get hatch usually 1-5 days out of the year. i spend august & september annoying grocery stores calling and asking, and then i go and buy a ton, roast and freeze. and EVERY time i have to explain to the cashier. i have to spell it, give the price, point to the display, explain that they’re only in once a year, the code isn’t going to be in the book, they look anyway, end up having to call someone…i have to explain a second time to that person…lol.
worth it though. last year was terrible though, the only place that had them removed them from the shelves and when i asked her to bring the crates out, they were rotting and many had mold as well. i was able to save a few bags worth, they were supposedly the “medium” but goddamn these things could blow your head off. hotter than the extra hot i’ve had in the past. decided to order another crate of fresh peppers online from a different retailer, got the medium again. the peppers were beautiful but honestly they had no heat and were equivalent with the canned ones i buy…and that cost much less lol. i hope this year we’ll be able to get back to normal at least as far as the hatch crop is concerned!
@jerk_nugget @pmarin
Costco has hatch chile salsa in stock now.
@jerk_nugget Northwest US Fred Meyer grocery had them in this AM at .99/lb. Just one “hotness” grade – not the separate bins as I’ve seen sometimes. But looked nice and fresh. Didn’t taste yet. Only bought about a pound; I should buy a bunch and either freeze raw or roast and then freeze. But when I put things in freezer it tends to be a black hole of forgotten food projects and leftovers, so I’m learning to only buy and use what is reasonable for a week or two.
@pmarin i know what you mean - i used to use my freezer a lot, it was better for the wallet…in theory. but actually just led to more wasted food. now i meal plan & shop for the week or two weeks, and repeat. i waste much less food and my freezer is home to only various forms of ice, homemade stock, and stock scraps for the next batch. hatch is the only exception really, on account of only being able to get it once a year. i roast, peel, and slice or chop before bagging and labeling. i honestly absolutely hate doing it, but i know it’s the only way i’ll use it & get to have hatch year round. (if i have to defrost and then still have to prep it…forget it.)
I like my food white-people-spicy.
@TheCO2 Do you use a fine or coarse grind on your white people?
@yakkoTDI no no, the correct question is mayo or miracle whip? that’s as spicy as it gets.
@jerk_nugget @yakkoTDI
/giphy white-people-spicy
@jerk_nugget @yakkoTDI IT all depends on what I am eating.
And Absolutely no mayo or miracle whip. That stuff is gross.
Pepper Potts
Poblano.
Banana pepper
i have so many peppers on hand at any given time it would be near impossible to choose a favorite since they all play different roles. but for fun and for versatility i went with jalapeño. they are great minced into guac or salsa, and you can go anywhere from mild to hot depending on the pepper and how much of the seeds & ribs you leave in. i also slice thinly and pickle them. or i can blacken them on the gas burner, steam & peel off the skin and have a delicious roasted pepper. i can make jalapeño poppers or jalapeño popper grilled cheese. and that’s all before you can dry them, smoke them, can in adobo and boom now you have chipotles which have a whole other list of uses.
i decided to see what’s in the kitchen today bc i’m bored. anyone else feel free to join in!
dried:
chiles de arbol
new mexico
guajillo
pasilla
spice drawer:
cayenne (solo + mild cajun + hot cajun + penzeys cajun)
berbere
ancho (solo + chili powder)
paprika (sweet + hot + smoked)
aleppo
crushed red pepper (regular + hot)
tajin
fridge/freezer:
chipotles en adobo
jalapeños (fresh + home pickled)
serranos
scotch bonnet
bird’s eye
hatch (mild + f’n hot)
gochujang
gochugaru
aji amarillo paste
aji panca paste
hot banana pepper rings
pepperoncini
sport peppers
el pato hot chili peppers
mezzetta hot chili peppers
and the current hot sauce count is at: 22
Nothing spicy just banana peppers and Dr Pepper.
Peppers are mystery components from when people who know what they’re doing construct their many-ingrediented meal foods.
That’s like asking what’s my favorite je ne sais quoi. Or, how about I identify my favorite integers based on the emergent properties of the stock market. I don’t know what you’re talking about.