I made salsa the other day with a batch of tomatoes I picked from the garden. The recipe calls for lots of sweet bell peppers, and some hot peppers. My bell peppers are producing very slowly, so my salsa has a mix of peppers. I picked a little bit of everything in order to get enough for the salsa.
Clockwise, from left: Tolli's Italian Pepper. As sweet as a bell pepper and quite prolific. The peppers get larger than this, but I'd picked recently for something else so had to settle for smaller ones.
Ancho Gigantea. This dark green pepper has a mild heat. I really like it! It's pretty prolific, too. Needs a support frame like a tomato cage.
Habanero. An extremely hot pepper; our variety turns yellowish orange when ripe. I used 3/4 of a pepper (well seeded and white membranes removed) in my 7 pint batch of salsa. They are HOT HOT HOT.
Jalapeno. Used a lot in Tex-Mex foods. We love the flavor of these. I grew four or five plants this year and it's not going to be nearly enough.