Instructions: Habenero (Bahamian, Scotch bonnet) Appearance: short, stocky, lantern-shaped; 1" to 2 " long, 1" to 2" wide; ripen to red, yellow, orange or white; most frequently dark orange. -Flavor: distinctly floral and fruity with delayed-action nasal flame that sneaks up on you, then persists. Firepower: infernal, the hottest pepper known; a "10" on the heat scale and estimated to be 100 times hotter than jalapenos. Best Uses: with tomatoes and tropical fruits; in fresh salsa, chutney, marinades and jerk sauces; for persistent heat in any dish.

Note: although very similar to the habanero, the Scotch bonnet pepper is usually yellow in color and slightly more bonnet-shaped than lantern-shaped.

Jalapeno Appearance: plump, blunt and bullet-shaped, sometimes with dry cracks along the thick-fleshed skin; 1" to 2" long, " to 1" wide; shiny medium green, red or purple when ripe. Flavor: green vegetable flavor with back-or-the-throat heat. Firepower: flaming; a fiery "5" on the heat scale. Best Uses: fresh in salsa, stews, sauces, breads or dips; stuffed with cheese for a snack; as a topping for nachos.

Note: known as Chipotle Chile when smoke-dried.

Ancho (dried Poblano) Appearance: broad, flat, wrinkled and heart-shaped with medium-thick flesh; 3" to 6" long, 2" to 3" wide; dark reddish mahogany (sometimes called "mulato" when dark brown or "negro" when black)

Flavor: mild fruit flavor with smoky, earthy hints of coffee and dried plum. Firepower: cozy and warm; a modest "3" on the heat scale. Best Uses: chili, sauces and moles.

Note: the Spanish mole means "mixture", as in guacamole, which is a mixture of vegetables or guaca.

Hungarian Cherry Appearance: fleshy and round or slightly heart-shaped; 1 " long, 1 " wide; ripen to orange or red. Flavor: medium sweetness with bright, piquant warmth. Firepower: warm; ranges between "4" and "1" on the heat scale. Best Uses: often pickled, sliced and served with sandwiches or salads; also good when chopped fresh in salsa.

Note: especially good pungent varieties include red cherry and hot apple.

Mirasol (Aji) Appearance: elongated, pointed and thin-fleshed with a tough skin; 3" to 4" long, 3/4" to 1 " wide; shiny dark red or orange. Flavor: superb tropical fruit flavor with clear, direct heat. Firepower: naughty; a respectable "5" on the heat scale. Best Uses: in sauces, stews and corn dishes; pickled with carrots and onions.

Note: the gualilo chile is a variety of the mirasol chile.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.