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Even if you're not a huge fan of hot chili peppers, it's impossible to pass by a table and not admire the baskets of glossy jewel-like peppers in their vast array of colors, shapes, and sizes! Some of them have names that we recognize, some of them come with stories (and warnings) from the farmer, and some of them are almost too pretty too eat.

We are recent comers to the hot pepper club, so we're still experimenting with the different varieties and our own heat tolerance. Here are a few recipes from our archives that we've been scouting:

• Frittata with Roasted Green Chiles, Summer Squash, and Potatoes
• Cool and Spicy Fish and Cucumber Salad
• Salsa Habanero
• Cucumber Ice Pops with Lime and Chile - This recipe calls for powdered chiles, but aren't you tempted to try them with fresh chiles?!

And a few from elsewhere:
• Chiles Rellenos from the New York Times
• Black Bean and Jalapeno Soup from the Atlantic
• Chilled Red Pepper and Habanero Soup from Epicurious

What are your favorite kinds of peppers and how do you use them?

Related: Food Science: Why Spicy Foods Taste Hotter As You Eat

(Image: Flickr member ellievanhoutte licensed under Creative Commons)