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Hot stuff

And sometimes mild, too. Colorful peppers pack fire and flavor.

By JANET K. KEELER
Published August 3, 2005

Fresh peppers come in many shapes and sizes and, more important, in different degrees of heat.

Though we've never had trouble finding mild bell peppers in nearly a rainbow of colors at local grocery stores, other varieties have sometimes required a hunt. But lately, we've noticed serranos, jalapenos, habaneros and even poblanos in abundance.

Peppers add interesting depth and flavor in a wide range of dishes, from stews and soups, to salads and salsas. Thai, Indian, African and Eastern European as well as Mexican food get their punch from chile peppers, both fresh and dried, then ground.

Though peppers share some similarities in taste, their size, shape and heat make them suitable for different jobs. The large, squat poblano is great for stuffing, and the spiky pasilla is a must in blistering hot sauces.

In general, the smaller the pepper and the narrower the shoulders near the stem, the hotter the bite. But some varieties will break the rules with a fiery surprise.

If your mouth is burning, swig milk, not water, to douse the fire. And whatever you do, don't rub your eyes or touch your mouth after cutting peppers.

Here is some basic information about pepper varieties from the USDA.

- JANET K. KEELER, Times food editor

	[Times photos: Stefanie Boyar]
	Anaheim

Namesake pepper of Anaheim, Calif., where they were grown at the turn of the century.

Can be red or green; mild. Available year-round.

Four to 5 inches long, good for stuffing (as chiles rellenos) and fruit salsa.

Refrigerate, wrapped in a paper towel, for up to two weeks.

	Banana

Resemble bananas in shape and color, about 2 to 3 inches long; sometimes labeled "yellow wax peppers."

Mild and sweet; twin of hotter, fatter Hungarian wax pepper. Taste before using to assess heat. Available year-round.

Delicious raw in salads or on sandwiches; can be added to soups, stews and sauces. Often sold pickled.

Refrigerate, unwashed, in a plastic bag for up to one week.

	Bell

Chunky but hollow, bell peppers come in green, yellow, orange, red and black-purple.

Mild and sweet; a very common all-purpose pepper. Available year-round.

Eat raw in salads; roast, bake or grill; stuff or stew.

Refrigerate, wrapped in plastic, for up to two weeks.

	Cherry

Also known as the Hungarian cherry pepper, plump and round, smaller than a plum tomato.

Slightly sweet with moderate heat. Available year-round.

Use in salsas and hot sauces; often pickled.

Refrigerate, wrapped in a paper towel, for up to two weeks.

	Cubanelle

Cubanelles are similar to banana peppers but light green, and can be substituted for Anaheim peppers. Four to 5 inches long and wide at the shoulder.

Sweet and mild. Available in the summer.

Stuff or use in salads and casseroles. Also good on pizzas or in sub sandwiches.

Refrigerate green cubanelles, unwashed, in a plastic bag for up to one week. Red cubanelles will keep for only a few days.

	Habanero

The hottest of common hot chilies and 1,000 times hotter than the jalapeno. Can be green to orangish-red and is the size of cherry with wrinkled, indented skin. Closely related to the scotch bonnet, widely used in the Caribbean.

A distinct flavor reminiscent of tropical fruits. Available year-round.

For salsa and hot sauce and extreme eating contests.

Refrigerate, wrapped in a paper towel, for up to two weeks.

	Hungarian Wax

Most are yellow and sometimes labeled "yellow wax chiles." Can be 6 inches or so long and fatter than banana peppers.

Warm to moderately hot. Taste before using. Available from June to March.

Great for stuffing; can be used raw in salads or pickled.

Refrigerate in a paper bag for one week.

	Jalapeno

Most common hot chile pepper in the American marketplace. Chipotles are the smoked version of the jalapeno.

Hot. Red when mature. Available year-round.

For salsa or hot sauce, barbecue sauce. Jalapeno poppers are cheese-stuffed and deep-fried.

Refrigerate jalapenos in a paper bag for up to 10 days.

	Poblano

Fresh and dried poblano chiles are important to Mexican cuisine. They are dark green and resemble a large, curved jalapeno. Dried poblanos are called ancho chilies.

Varies from medium to hot. When mature, a poblano turns red and becomes sweeter. Available year-round.

Rarely eaten raw, but usually roasted for a smokey flavor.

Refrigerate, loosely wrapped in a paper towel, for up to one week. Store dried anchos in a cool, dry place.

	Serrano

Scarlet red when ripe. Common in Mexican cuisine.

Hotter than jalapeno. Available year-round.

Roast for sauces and use raw in salsa and hot sauces.

Store in a paper bag in the refrigerator for up to one week.

[Last modified August 2, 2005, 10:41:36]