Here’s a quick chart of chiles that I’ve grown in Texas and how they performed. My favorites are in bold.
|Jalapeno||Hot, but not overly||High|
|Jalapeno (Tam)||Milder than regular Jalapeno—never had heat.||High|
|Poblano||Can be hot, but often are quite mild—good for rellenos (stuffed peppers) and flavoring sauces or stuffing of any kind (such as crab, or bread stuffing).||Good|
Good chile taste but can be easily used in place of green peppers (I like the flavor of anaheims a lot better than green peppers). Also good in stuffing or to round out salsa. Chile flavor without too much heat. This chile grown in hill country area has been thin-walled.
|Serrano||Very hot. Too hot for me to use effectively except maybe whole in Chinese stir fry (but removed from final dish).||Very high|
|Tabasco||Pretty to look at, too hot for me to eat or cook with. Flavor isn’t quite “chile” to me.||Very high|
|Yellow Bell||Did very well, can suffer from blossom end rot. Thripes can be a problem–check inside the blossoms for tiny orange bugs if your blossoms aren’t setting. This is a sweeter pepper than green bell, but not as sweet as red bell peppers.||high|
|Red Bell||Didn’t do as well as the yellow peppers, also suffered some from blossom end rot. Thripes were a problem. More on thripes. I found these to be the sweetest of the bell peppers–delicious!||low|