Peppers for cooking can vary based on what you’re cooking and what flavor you’re looking for. Below are different types of peppers and their uses while cooking.
Bell peppers with four lobes, or bumps, are sweeter and typically best eaten raw. Bell peppers with three lobes are best cooked or grilled, and also contain less seeds. Bell peppers are less spicy but add a sweetness and color to recipes. They can also be stuffed with various meats to make a delicious and healthy meal.
Shishito peppers are East Asian peppers that are usually harvested while green, and they’re usually served charred or blistered, but also can be eaten raw. They have a slightly bitter taste, and occasionally taste spicy as well. They’ve become more popular in restaurants as an appetizer, sometimes being served with a dipping sauce such as a miso glaze.
Hatch peppers are a New Mexican type of chile, and they’re a staple in that region. They have a slightly pungent smell similar to an onion, with a slight smoky and spicy taste. The Hatch Valley, a region that stretches along the Rio Grande River, is where these peppers are grown. They are one of the more sought after peppers in the world due to their quality and taste.
Jalapeño peppers are a type of Mexican chile that are picked from the vine when still green. They’re commonly used in salsas, and they pack a little bit of spicy with a bit of fruity flavor as well.
Serrano peppers are one of the spiciest peppers out there, and quite common in Mexican cooking. Because of their fleshiness they make a great addition to a salsa.
One of the more popular soups at our Soup StudioS is the jalapeño chicken chowder, which is a zesty soup that has all the flavor you need and can keep your energy up while keeping you calories down. Check out all of our delicious soups and salads at one of our Soup StudioS or order delivery online.