For me, all of them. I salivate when the mention of almost any pepper comes up. Ghost Peppers, Habanero, Jalapeno, Pablano, - all of them. It's the usage & complementary foods that adds to the flavorable enjoyment. I've been called a 'PepperHead'
-B- "We do not inherit the Earth from our ancestors, we borrow it from our children."
Chipotles for their heat, richness and smokiness and poblanos for their stuffability and rajas-ability- even though with the poblanos it's impossibile to predict if they are going to be mild or beyond spicy!
Last edited by Les-Mexico/Birds; 08/08/1210:54 AM.
While traveling Europe a few years ago, stumbled onto a tapas bar in Barcelona that served a plate of olive oil fried semi-mild padron peppers sprinkled with sea salt. Sought them in every tapas bar thereafter.
-B- "We do not inherit the Earth from our ancestors, we borrow it from our children."
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