Chili Peppers

Chili peppers make a spicy addition to all kinds of dishes—Italian arrabbiata, Chinese Kung Pao chicken, Mexican mole sauce and Indian curry are some of our favorites. Different types of chilies include poblano, habanero, Thai bird's eye and Serrano peppers. They can be used fresh or dried and many are ground into powders. Try adding super spicy habaneros to fajitas, pasta and salsa, or add serranos to chili stews, seafood marinades and guacamole. Crushed red pepper flakes are also a great way to get chili pepper heat—we sprinkle these on everything from cheesy pizza to seasonal sangria. Check out F&W's guide to chili peppers and spice up your cooking.

Most Recent

How to Make the Ultimate Hatch Chiles Rellenos
Charred and stuffed, New Mexico’s signature pepper takes chiles rellenos to the next level.
New Mexico Red Chile Sauce
Vibrantly red with mild piquancy and earthiness from New Mexico dried chile powder and ground cumin, this chile sauce is the perfect balance to the cheesy, fried relleno, simple fried eggs, or tacos.
5 Things You Didn’t Know About Hatch Chiles
New Mexico's most famous chile is more popular than ever.
From a mustardy habanero hot sauce to grilled corn with mango-habanero butter, here are some exciting recipes featuring habanero chili peppers.
Chile Recipes
Bring some heat to your cooking with these chile recipes, from a roasted chile guacamole to whole grilled fish with red chiles.
5 Chile Dishes You Should Definitely Be Eating
Capsaicin, the active ingredient in chiles, could help prevent intestinal tumors, according to a study out of the University of California, San Diego. Here, five terrific chile dishes to reap the potential benefits.

More Chili pepper