Matt Bray 
The Hungarian wax pepper is the chili that fools people. It’s glossy, yellow, and waxy-skinned, so it gets grabbed off the shelf as a mild banana pepper more often than almost any other pepper. Then it bites back. Behind that friendly color sits a genuine …
The poblano and the serrano are both cornerstones of Mexican cooking, but they sit at opposite ends of the mild-to-medium range and get used in almost opposite ways: one a big, mild pepper made for stuffing and roasting, the other a small, punchy chili made …
The cayenne and the serrano are both familiar medium-hot chilies, but most cooks meet them in completely different forms: the cayenne almost always as a dried powder on the spice rack, the serrano almost always as a fresh green pod in the produce aisle. Both …
The serrano and the jalapeño are the two great fresh green chilies of Mexican cooking, so alike in flavor that they’re often used interchangeably. Both are Capsicum annuum, both are picked and eaten green well before they’d ever ripen to red, and both belong to …
Serrano peppers are one of the most useful chilies you can cook with, but they can still be surprisingly hard to track down. And when they’re missing, the right substitute matters. Reach for the wrong one and you can lose the crisp, bright, grassy character …
The serrano is the jalapeño’s hotter, brighter sibling — a small, thin-walled Mexican chili named after the sierras, the mountains of Puebla and Hidalgo where it originated, and a permanent fixture in Mexican kitchens for salsas, pico de gallo, and guacamole. At 10,000 to 23,000 …
Few chili names cause as much confusion as these two. The aji limo and the aji limón — better known as the lemon drop pepper — are both bright, citrusy Peruvian chilies with nearly identical “aji” names, and they’re routinely mistaken for each other. But …
The aji limo is a hard chili to replace, because you’re really replacing two things at once: a solid medium heat (30,000 to 50,000 Scoville heat units) and a very specific bright, citrusy, floral aroma. Reach for the wrong stand-in and you can match the …
The aji limo is one of Peru’s essential kitchen chiles — a small, intensely aromatic pod that carries the bright, citrusy heat behind the country’s national dish, ceviche. It belongs to the Capsicum chinense family, the same fruity, tropical branch as the habanero, but where …
There’s no better way to wake up a slice of morning toast than with a spoonful of mango habanero jam. This is a tropical, sweet-hot preserve that leans into one of the great flavor pairings: ripe, fragrant mango against the fruity fire of the habanero. …
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