The Cooking Inn : Chile & Pepper Terminology H PageSelect an item from the list to go to it's site
Very hot chiles that range in color from light-green to orange. Pods are red when fully ripe. Used in chutneys, salsas, sauces, and marinades
Hot Gold Spike:
This large pale-yellow fruit is grown in the south-western United States. It is very hot so is principally for cooking.
High Performance Liquid Chromatography used to machine analyze pungency.
Found with white veins on the skin and red body. Tapers to a rounded end. About 4 to 5 inches long and 1 1/2 inches wide. Sweet with medium hot intensity. Are smoked and dried to make chipotle grande chiles.
Fresh huachinango chiles are commonly used in stews, salsas and sauces.
Hungarian Wax :
Originally attributed to Hungary, these are yellow peppers, 4 to 6 inches long with a shiny, waxy appearance. They are also called banana pepper. They are slightly sweet, and mild to moderately hot.
The offspring of two genetically different plants.