Fresh Chili Peppers
Chilies = chile peppers = chiles = chilis = chillies = chili peppers = aji peppers (in South America and the Caribbean) can be eaten raw, grilled, or roasted. Chilies vary in heat as measured by the Scoville scale, and range from 0 for the mild bell pepper to 200,000 or so for the sweat-inducing habanero chili to 1,500,000 for the legendary Carolina Reaper. Individual varieties also get hotter and redder as they ripen.
Fresh chilies are usually milder than their dried counterparts. To tone one down, (1) put on some gloves and remove the seeds and ribs; (2) char it over a grill or flame, then remove any blackened skin; and/or (3) soak it in cold water or vodka.
Bell and Anaheim peppers are best for stuffing and jalapeno and Fresno peppers are commonly used in salsas.