serrano has very good flavor in my opinion.

Aji Lemon if you like citrus.

Made a list for someone else of favorite peppers based only on taste without regard to heat. I have removed the sweet ones from the list here.
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Afrikansk-- ann. 1-1/2 x 5 or 6--little heat green quite hot red
Aji Amarillo Mirasol-- bacc. 1-1/4 x 3-1/2--medium heat
Aji Amarillo-Peruvian Mkt-Milan-- bacc. 1-1/2 x 3-1/2--quite hot
Bishops Hat-- bacc. nice flavor green, some heat when red
Bulgarian Spicy-- ann. 3-1/2 x 3/4--quite hot, some sweetness
CGN 16905-- bacc. 1 x 5--mild heat
Chupetinho-- chin. sweet/hot, starts mild and gets hot
Cili Merah-- ann 5/8 x 4-1/5--medium heat
Cochiti-- ann. 1 x4-1/2--medium heat
Cosa Arrugada de Viejo-- 1 x 3--mild heat
Dong Xuan Makt Chile-- bacc. 1-1/4 x 3--mild green, hot ripe
Hatian Hot-- 1-1/4 x 5--hot, medium thick flesh
Holandesa-- 5/8 x 3/4--very hot, hint of sweet
Inca Red Drop-- bacc. 1-3/4 x 3/4--sweet/hot
Jalapeno,Jumbo-- ann. 1-1/2 x 3 nice heat, thick
Jalapeno,Ole'-- ann. quite hot
Jaloro-MB-- ann. 3/4 x 2 to 1-1/2 x2-3/4--moderate heat, thick flesh
Kaleidoscope-- bacc. 1-1/4 x 4--hot, medium thick flesh
Kavalervo Paprika-- ann. 1-1/2 x 4-- mild, hint of sweet
Korean Dark Green-- ann. 3/8 x 3--very hot, ripens red, thin flesh, good for drying
Laotion-- ann. 3/8 x 2--hot, thin flesh, kind of tough, good for powder
Manzano,Yellow/Orange-- pub. very hot
Microcarpum-- 1 x 3-1/2--hot, hint of sweet
Numex Suave red-- chin. mild heat, hint of sweet
PI 238052-- chin. 1" rounded plum, very hot, crunchy
PI 260585-- bacc. 1-1/4 x 5--no heat in flesh, mild heat in ribs
PI 355819-- chin. 1-1/4 x 1-1/2 varied from no heat to quite hot
Pimiento de la Puta de Madre-- ann. 1-1/4 x 2--moderate heat
Rocotillo-- bacc. mild heat, crunchy
Rocoto Gt. Red-Peruvian Mkt-Milan-- pub. 2-1/2 x2--moderate heat, hint of sweet
Rocoto,Not Brown-- pub. 1-1/2 x 2--quite hot, juicy
Safi-- chin. moderate to very hot
Serrano,Purple-- ann. 7/8 x 3--mild heat
Tobago-- chin. 1-1/2 x 2--very hot but better taste than most chinense
Trottolino Amoroso-- ann. 1-1/2 pear shape--medium heat, thick flesh
Tunesian Bak Louti-- ann. 1-1/4 x 6--mild heat
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They aren't that hot but poblanos are really tasty. Good for stuffing and many other things too.

-HabBob

Good ol' jalapenos are hard to beat IMO

I agree and use more jalapeno than anything else.

john

Any pepper in a pot of texas chili on a cold minnesota day! I know what I'm having for lunch!

As far as everyday eating, Serrano is tops..but to mix things up take a large Jalapeno (make a small incision across the top near the stem and then down the middle, scrape out the seeds and stuff it with cream cheese with chopped serrano and wrap it with bacon...put on the grill fer about 20 mins until the bacon is done and enjoy.
Very tasty appetizer.

*Drooling*

I do jals stuffed with cream cheese, cheddar and ham with a squeeze of lime juice. I gotta try the bacon wrapped ones now.

Dinner anyone? =)

-HabBob

A poblano with a little heat is about as good as it gets. For the very hot, I like aji chombo (Panamanian habanero), nice, fruity taste. As a matter of fact, I think I'm going to make myself some good hot sauce with my left over harvest right now!

I like Chimayo for taste

I forgot to mention, secure the bacon with tooth picks...

Happy Gardening

Cayenne is my favorite by far. I put it on EVERYTHING except cereal and cake (been thinking bout HOT cake)!! Last year I used almost 12 bottles of ground cayenne pepper! Jalapenos are good too!

I would add Rain Forest. Nice fruity flavor. Moderate heat.
John A

Take a jalapeno, remove stem, cut in half, remove seeds, fill with cream cheese, mix breakfast sausage and hamburger meat, cover entire pepper in thin layer, wrap in bacon, grill and