Jalapeño ❤️ (not my favorite but easiest to get and cook)
Habanero ❤️ (so hard to find)
Birds Eye Chili ❤️ (found depending of the season)
by Agile_Box3467
28 Comments
JUSTGLASSINIT
Thai pepper & Habanero. Personally, I find their flavor profile the best, but I’m probably biased to the Thai pepper because it’s what I grew up eating.
Edit: If Shishito was on there it would be #1, 2, and 3.
naswege
Serrano
MikeTheAmalgamator
To cook? Shishitos and it isn’t even close. Flavor wise? Scotch Bonnet
Duke-Luke-M
My uncle used to make a roasted poblano and strawberry salsa. Highly recommend.
nnp1989
Entirely depends on what I’m cooking. Weird post.
notsarge
I’m very partial to habaneros.
xiolyphi
Where are you that habaneros are so hard to find out of curiosity?
Either way, gotta go with the hab here. We grew ghost peppers for a few years and they’re excellent spice wise and flavor profile wise but the habanero is more versatile in everyday cooking where I don’t want to fight for my life the next day in the bathroom lol
McBurger
Well poblanos is easily my most common one by far. I use them a lot in so many recipes. They’re my substitute anytime a recipe wants green peppers.
But I enjoy cooking the Serrano the most, I get most excited for those
guyfierisgoatee1
I like poblanos because I can stuff them with the rest of the dish.
KaineGrayson
Habanero for me. Got the heat level I’m looking for and think has the best overall flavor profile
MagnusAlbusPater
Habaneros and Jalapeños are great to cook with and easy to find. Thai Chiles don’t have much flavor. I’d love to cook with fresnos since they taste amazing but hard to find here
Smart-Host9436
Serrano or Fresno. Love the flavor profile of both
txturesplunky
i put ghost pepper powder on everything
PeterNippelstein
Bird’s eye is my favorite, scotch bonnet number two.
Poetic_Alien
Man I got LIT UP but a shishito the other day.
nevets4433
Flavor profile definitely habaneros. So bright and citrusy!
Cooking wise either poblanos or shishitos.
bob_pipe_layer
We always have pablano and jalapeno in the house. Wife doesn’t like green bell peppers so we use those two deseeded as subs in every recipe.
I always have plenty of dry super hot flakes from homegrown peppers for things we want more spice in.
ShiftyState
I use jalapeno and Fresno the most, but I love all of these.
I use poblano to make a really great green chili, serrano in Thai coconut soup, and any combination of the last three in Brunswick stew or red chili.
Sturmov1k
I’m partial to jalapeno myself, but it’s what I tend to use anyway. I live with someone whose tolerance is not as high as mine. Jalapeno is about as hot as she can handle.
JackFromTexas74
Depends on what I’m cooking, though the jalepeño is the be I grab most often of these
I also do a lot with dried chilies
Highland__Coo
Poblano. Hit me with that relleno GOODNESS.
Persistent_Earworm
I haven’t cooked with most of these (I live in the Northeast).
I’m a huge fan of poblano peppers–my favorite green pepper. Jalapeños are reliably yummy, but it would be nice if they were consistently spicy (or not). Red jalapeños are even better, but hard to find here. Habaneros; I like them best when they’re green–ripe habaneros are musty–but the green ones are hard to find here.
The rest, I haven’t had the pleasure of cooking with as fresh peppers.
Appropriate_Swan_233
I love poblanos and habaneros.
Cash_Cab
Lucky enough to live somewhere where Habaneros are easy to get and I am grateful for it
Glittering_Raise_710
Habanero is my favorite
MapleToque
I usually use red Thai chili peppers when cooking. Easy to find and very cheap.
milk4all
This is a random graphic that makes no sense. Most of these dont belong but of whats shown the answer is
Poblano
The runner up is jalapeno
Poblano has no spice so its a weird question/graphic/answer in this sub but anchos are dried/smoked poblanos. Poblanos are good for stuffing, not great for much else. But anchos are key ingredients in tons of world class dishes. Jalapenos are easily better *fresh* chiles, way more versatile for sure. And theyre cookable; large jalapenos are also good stuffed. But they dont contend with anchos. However a smoked dried jalapeno is chipotle. Chipotle makes jalapeno the default answer to your question if poblano wasnt also an option
You *can* technically substitute one for the other in this or that dish but sometimes thats heresy. The reason poblano wins out is because you need anchos for pozole and not chipotle. Thats it, thats the single most important reason. Pozole in my house is ancho and guajillo and my wife’s is the best ive ever had, and probably the best food in the history of the world.
No one has any business cooking a ghost chile outside of novelty hot sauce.
Habaneros are the best fresh chile but i dont really appreciate them cooked. Pretty sure some dope aas Caribbean food does this but im not even exposes enough to know exactly what so im sticking with what i know. I eat habaneros fresh, i stuff my jalapenos, i like mu pozole with ancho base
28 Comments
Thai pepper & Habanero. Personally, I find their flavor profile the best, but I’m probably biased to the Thai pepper because it’s what I grew up eating.
Edit: If Shishito was on there it would be #1, 2, and 3.
Serrano
To cook? Shishitos and it isn’t even close. Flavor wise? Scotch Bonnet
My uncle used to make a roasted poblano and strawberry salsa. Highly recommend.
Entirely depends on what I’m cooking. Weird post.
I’m very partial to habaneros.
Where are you that habaneros are so hard to find out of curiosity?
Either way, gotta go with the hab here. We grew ghost peppers for a few years and they’re excellent spice wise and flavor profile wise but the habanero is more versatile in everyday cooking where I don’t want to fight for my life the next day in the bathroom lol
Well poblanos is easily my most common one by far. I use them a lot in so many recipes. They’re my substitute anytime a recipe wants green peppers.
But I enjoy cooking the Serrano the most, I get most excited for those
I like poblanos because I can stuff them with the rest of the dish.
Habanero for me. Got the heat level I’m looking for and think has the best overall flavor profile
Habaneros and Jalapeños are great to cook with and easy to find. Thai Chiles don’t have much flavor. I’d love to cook with fresnos since they taste amazing but hard to find here
Serrano or Fresno. Love the flavor profile of both
i put ghost pepper powder on everything
Bird’s eye is my favorite, scotch bonnet number two.
Man I got LIT UP but a shishito the other day.
Flavor profile definitely habaneros. So bright and citrusy!
Cooking wise either poblanos or shishitos.
We always have pablano and jalapeno in the house. Wife doesn’t like green bell peppers so we use those two deseeded as subs in every recipe.
I always have plenty of dry super hot flakes from homegrown peppers for things we want more spice in.
I use jalapeno and Fresno the most, but I love all of these.
I use poblano to make a really great green chili, serrano in Thai coconut soup, and any combination of the last three in Brunswick stew or red chili.
I’m partial to jalapeno myself, but it’s what I tend to use anyway. I live with someone whose tolerance is not as high as mine. Jalapeno is about as hot as she can handle.
Depends on what I’m cooking, though the jalepeño is the be I grab most often of these
I also do a lot with dried chilies
Poblano. Hit me with that relleno GOODNESS.
I haven’t cooked with most of these (I live in the Northeast).
I’m a huge fan of poblano peppers–my favorite green pepper. Jalapeños are reliably yummy, but it would be nice if they were consistently spicy (or not). Red jalapeños are even better, but hard to find here. Habaneros; I like them best when they’re green–ripe habaneros are musty–but the green ones are hard to find here.
The rest, I haven’t had the pleasure of cooking with as fresh peppers.
I love poblanos and habaneros.
Lucky enough to live somewhere where Habaneros are easy to get and I am grateful for it
Habanero is my favorite
I usually use red Thai chili peppers when cooking. Easy to find and very cheap.
This is a random graphic that makes no sense. Most of these dont belong but of whats shown the answer is
Poblano
The runner up is jalapeno
Poblano has no spice so its a weird question/graphic/answer in this sub but anchos are dried/smoked poblanos. Poblanos are good for stuffing, not great for much else. But anchos are key ingredients in tons of world class dishes. Jalapenos are easily better *fresh* chiles, way more versatile for sure. And theyre cookable; large jalapenos are also good stuffed. But they dont contend with anchos. However a smoked dried jalapeno is chipotle. Chipotle makes jalapeno the default answer to your question if poblano wasnt also an option
You *can* technically substitute one for the other in this or that dish but sometimes thats heresy. The reason poblano wins out is because you need anchos for pozole and not chipotle. Thats it, thats the single most important reason. Pozole in my house is ancho and guajillo and my wife’s is the best ive ever had, and probably the best food in the history of the world.
No one has any business cooking a ghost chile outside of novelty hot sauce.
Habaneros are the best fresh chile but i dont really appreciate them cooked. Pretty sure some dope aas Caribbean food does this but im not even exposes enough to know exactly what so im sticking with what i know. I eat habaneros fresh, i stuff my jalapenos, i like mu pozole with ancho base
No best — they are each ideal for different uses