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Just the Facts: Chiles

There's a chile for every taste: Use Food Network Magazine's cheat sheet to pick your perfect pepper.
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Photo: Levi Brown

Shishito

Blister these sweet Japanese chiles in a skillet with olive oil, then season with salt for a simple side dish. But watch out — every now and then you'll get a hot one. Scoville Units: 0 to 2,000

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Photo: Levi Brown

Poblano

Use these large mild peppers for chiles rellenos, the popular Mexican stuffed-and-fried chile dish. Poblanos are tough-skinned, so roast and peel them before using. Scoville Units: 1,000 to 2,000

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Photo: Levi Brown

New Mexico

Roast these earthy-tasting chiles, then chop and add them to stews or enchiladas. They're similar to California and Anaheim chiles but a little hotter. Scoville Units: 2,500

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Photo: Levi Brown

Jalapeno

These peppers are super versatile: Try the pickled ones as a burger or taco topping, and use the fresh ones to spice up curries or cocktails. Jalapenos range from mild to medium, depending on where they were grown. Scoville Units: 2,500 to 10,000

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