Pepper Proxies

• If mild green chilies are more your speed than their fiery counterparts, go with Anaheim, banana or poblano peppers. Try using a pasilla, or a green fresno -- red fresnos are hotter -- if you’d like to add a noticeable kick of heat to your dish, but not overwhelm it with too much spice. A jalapeno’s hotness can vary from medium-hot to hot, so taste test before incorporating it into your dish. And if you like it hot, heat things up with a serrano or Thai chili pepper.

Spice-y Substitutions

• If the dish you’re making doesn't depend on the appearance or texture of green chili peppers, various spices can be substituted in a pinch. Try substituting chili powder, cayenne pepper or crushed red pepper for green chilies. Begin by adding just a few dashes of these potent spices, tasting and adding more spice until you are satisfied with the flavor and heat level.