Generally speaking, smaller chili peppers have more intense heat. Be careful while handling hot chili peppers as they contain oils that can burn your skin and eyes.
This category includes all chili peppers above 2500 on the Scoville scale.
Varieties
Ranked from mild to hot: Hot Wax, Serrano, Scotch Bonnet, Habanero.
Preparation
Even chili peppers of the same variety can vary widely in their intensity. Most of a pepper’s heat is located in the seeds and the veins (white inner membrane).
To quickly test a pepper’s intensity, cut the pepper open and sniff the inside. The amount of tingling in your nose will help you determine how hot the pepper will taste.
To reduce the intensity of a pepper, discard these parts before chopping and adding to your dish.
Storage Tips
Store whole peppers at room temperature if using them within two to three days. Otherwise, use the crisper drawer of your fridge to store the pepper at a consistent humidity level for over a week.
Recipes
Calaloo, Tomato and Chickpea Curry
Hot Blooded Cocktail
Mango Habanero Hot Sauce
Pomelo Salad with Chile, Lime, Peanuts and Coconut
Small-Batch Refrigerator Pickles
Tomatillo Bloody Mary