Aji: Use this South American pepper in salsa, ceviche, sauces, or pickled dishes.
Cayenne: Add it, finely chopped, to sauces, stews, soups, or dips. (Related: Worst chips and dips)
Chiltepin: Chop it up for soups, stews, salsas or chorizo.
Chile de arbol: Use it in huevos rancheros or fish dishes.
Datil: Great for hot sauce recipes and chili. (Video: Vegetarian chili)
Habanero: This all-around chile pepper is ideal for sauces, chili, meat, and seafood dishes.
Jalapeño: Dice and add to salsa or pico de gallo.
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Malagueta: Sprinkle into chili or fish stew.
Naga: Use to flavor canning vegetables.
Scotch bonnet: Adds flavor to Jamaican jerk spice and curries.
Rocoto: Commonly known as manzano chile, it’s delicious in salsa. (Search: Fresh salsa recipes)
Tabasco: Use as a condiment for any dish needing a little heat. It’s especially good in fish dishes. (Related: 6 Supersmart seafood choices)
Thai pepper: Complements kebab-style grilled veggies and meat.