These are a garden staple, and an essential ingredient for summers on the patio--salsa, anyone? All Plant 12-18" apart. Harvest when green or let ripen for fruitier flavor.
Aleppo If you've been within six feet of a Bon Appetit magazine, you would have seen a recipe calling for this hard-to-find pepper. There's a reason--it's smoky not-too-hot flavor complements everything.
Aji dulce We fell in love with this habanero relative--it has all the flavor and beauty of its sibling and a fraction of the heat.
Jalapeno The indispensable classic. Try allowing to ripen and then fermenting with ginger and garlic for your own Sriracha.
Serrano Our personal fave for salsa.
Shishito Bursting onto the scene last year, this mildly hot pepper won many fans. Throw them whole on the grill or into a hot skillet for a satisfying side.