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A term used to describe one or many of the varieties of red-hot chilies that are grown throughout the world. Red chilies are harvested when they have matured, often ripening with color changes from green to red or brownish-red. As they ripen the intensity of their flavor matures as well, becoming spicier with age. Traditionally, the smaller the chile, the hotter the flavor and the younger the chile (still green, not red) the milder the flavor. It is the seed within the chile that is the hottest part of this vegetable. Red chilies are available fresh, pickled, canned, or dried (whole, in powder form or as flakes). The canned varieties may be processed into whole, sliced or diced chilies. Typical types of chilies packaged as red chilies are Fresno. The red chile is added to many recipes for appetizers, pizza toppings, soups, stews, egg dishes, main dishes, and salsas.
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Fresh Red Fresno Chile | 
Crushed Red Pepper Flakes | | 
Dried Red Chile |
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Red Chile Pepper term - Related Content |
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| A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors. From round to ... |
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| Chopped red-hot chile peppers that are dehydrated to form flakes. They are used to add a hotter, spicier flavor to foods and are commonly found at pizzerias as a condiment for ... |
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| Grown primarily in northern India, this pepper is considered to be the hottest and provide the most intense heat of all chile peppers. When rated on the Scoville Heat Index, ... |
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| Native to the Basque region of Spain, this variety of chile pepper is small in size and narrow in dimension. Similar to a string bean in appearance, the Piparras Chile Pepper is ... |
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| A type of pepper, native to tropical areas of West Africa. Mildly flavored, this pepper grows in a range of 1 to 2 inches in length and contains seeds with a spicy, hot taste ... |
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Pepper Preparation | Grilling Peppers
Pepper Preparation
Trimming Sides from the Core
Core the pepper by cutting lengthwise on all four sides, cutting around ... |
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| Stuffed Peppers
Begin by cutting a circle around the stem of the pepper.
Carefully pull out the stem and ribs.
Remove the remaining ribs by scraping with a spoon.
Wash ... |
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Pepper Preparation | Pepper
Cooking | Tips
Sweet Peppers
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For a healthy, patriotic, Red, White & Blue addition to your summer gathering, thread strawberries, blueberries, apples and/or bananas onto a skewer. Serve alone or with a ... |
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| Light appetizer with lots of flavor. |
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| A rich, sweet pepper spread for corn chips, crackers, crusty breads, pasta, roasted potatoes, tacos, and quesadillas. |
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| Whether from your garden or the farmers' market, the summery abundance of sweet red peppers will provide color and flavor long past their normal season in this condensed form. Although jam-like in consistency, this zesty spread is at its best when served with sharp cheddar or other flavorful cheese as an hors d'oeurve. |
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| Butter logs are easy to store and are an attractive addition to any meal. Butter logs will remain fresh for up to one year when stored in the freezer. |
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| A hearty, easy to prepare entrée. |
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| RecipeTips.com's video demonstration on how to core and slice a bell pepper. For more cooking tips and advice visit RecipeTips.com. |
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