Some like it hot!
Perhaps the cheif misconception about chiles is their red hot reputation. Though many are fiery hot, many others are sweet also. Their hotness is concentrated in the interior viens or ribs near the seed heart, not in the seeds as is commonly beleived. If, when the pepper is cut open, the viens have a yellowish orange color, a sign the pepper will be a potent one.
There are more than 140 varieties of chiles are grown in Mexico alone! The most popular ones are as follows:
Jalapeno- these chiles have thicker flesh, darker green. Jalapenos are hot, and are bottled, and sometimes lableled 'hot peppers".
Pasilla- The true passilla is a long, thin pepper 7-12 inches. Pasilla turn from dark green to dark brown as they mature.
Anaheim ( California Chiles)- They are usually a bright shiney green 2 inches lone. The heat of this pepper vary greatly.
Serrano- Dynamite-hot. They are about 1 inch, a rich waxy green, change to orange and red, as they mature.
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