TABLE OF CONTENTS
Best American Hot Pepper Types
Hatch green chiles refer to various green chile peppers grown in the Hatch Valley, an area around the village of Hatch in the southern part of New Mexico, USA.
These chiles are prized for their unique flavor, which is somewhat milder than many other chile varieties (typically ranges from 500-3,000 SHUs on the Scoville scale, though some cultivars can reach closer to 10,000 SHUs) but with a distinct and rich taste.
Sport peppers are mild chili peppers that are especially popular in the Southern United States and Chicago. They're a key element of the popular Chicago-style hot dog. The peppers have a Scoville Heat Unit ranging from 10,000 to 23,000 and they're typically pickled in vinegar.
After they've been pickled, these green peppers turn pale green. The flavor is slightly spicy, tangy, and vinegary. Although they are believed to originate in Mexico, the name sport can refer to a variety of pickled peppers from the same family, but their most known usage is in Chicago and the American South.
Datil is a type of hot pepper grown in the area of St. Augustine, bringing some serious Florida heat to the table. The pepper ranges from 100,000 to 300,000 Scoville heat units and it's from 12 to 120 times hotter than jalapeños.
Visually, datil looks like a slightly elongated and thin habanero pepper. The flavors are sweet, tropical, and fruity, so datil pepper is often used in salsas, hot sauces, and barbecue marinades. It's also a key component of Minorcan clam chowder, another specialty of St. Augustine.
Among many theories about its origin, the most popular one says that these peppers were brought over to Florida from Minorca, Spain in the late 1800s.
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