Chart of Chile Types
Here’s a quick chart of chiles that I’ve grown in Texas and how they performed. My favorites are in bold.
| Name | Flavor | Yield |
|---|---|---|
| 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 |
| Anaheim | Mild. 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. |
Good |
| 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 |
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