Hot chiles and hot peppers are great served in a variety of cuisines. They can be seeded and chopped before adding to chicken and beef sautéed and pan cooked dishes. When heat is desired in the finished product, just keep the seeds inside when cooking. Chiles can be sliced, julienned, chopped or left whole. They are also great when roasted and peeled. Just oil them down and roast over an open flame or under a hot broiler until the skin is black and blistered. Place in a zipper bag and seal until cool, then strip the outer skin.

Varieties

Here are some great chiles to try, many of which can be found at the local supermarket.

Aneheim Chile
Aneheim chiles have a thicker skin which makes this variety good for roasting and skinning. It is great for adding to soups and also when sliced and sautéed with other vegetables. They can be found in different colors. This chile can be used when preparing chile rellenos due to its size, shape and mild flavor.

Arbol Chile
This thin chile can be found in different colors. Since it is very small, it is often added whole to dishes. It is spicy in flavor and is popular dried.

Banana Chile
This is a large, green to yellow colored chile. Since it has a mild heatness which makes it great for sautéed dishes and mild to medium soups. The name comes from both its shape and color.

Jalapeno Chile
A very popular chile, these provide both heat and good flavor. They can be found in different colors, although the green varieties are the most common and have the most heat. The flesh is thick which makes it easy for dicing and slicing in recipes. Since it has a pleasant, medium heat to them, jalapenos are popular when used in fresh salsas and sauces.

Habanero Chile
These small, lantern-shaped chiles are considered by many the hottest chile around. Their flavor is intensely spicy, but they also have a distinct flavor and aroma to them making them ideal for sauces. They can be found in different colors and are available year-round.

Hungarian Wax Chile
These are popular as a home grown variety of chile and have a mild heat to them. Since they have a mild flavor, Hungarian chiles are a good choice for sautéed dishes and for using fresh and in pickled dishes.

Yellow Guero Chile                                                                                                       
These light colored chiles have a medium heat to them and are a great choice for adding to salsas. When a light color is desired for salsas and sautéed dishes, try these instead of a green or red chile. They are slightly bigger that an average jalapeno chile.
 
Poblano Chile
Large, dark green chiles with a rich flavor, these are also popular in chile rellenos dishes. The meaty flavor makes them well suited for sauce and stew dishes.

Serrano Chile
These are small chiles with a hot profile. This can be used in both fresh salsas and in cooked dishes. These can be used interchangeably with a jalapeno, although the jalapeno chile will have meatier flesh to it.

Thai Chile
These chiles can be found in different colors and are often used whole. They are hot and while they can be used fresh, they are popular when roasted and ground up.

Pasilla Chile
These are a dark green chile with wide top and blunt bottom. The poblano and pasilla can be used interchangeably, and have the same coloring.

Image Courtesy Bill Tarpenning: USDA.