Though Jessica grew up in Texas, she learned a lot about cooking with hot peppers when she moved to Albuquerque, New Mexico. She likes using fresh chili peppers, though they're harder to find in Florida where she lives now, but recommends the following fresh peppers for cooking when in season. Poblanos - rather smoky flavor and mild-med hot Jalapeños - range mild to hot. Green Hatch Chiles - mild to hot Scotch Bonnet Peppers - really hot!!
The best bottled and can items Jessica has found here for canned chopped green chilis - Zia Hatch, for salsa - Pace Chunky Medium Salsa, and for tomatoes with chiles - Rotel.
Below are two recipes that are not overly hot. She makes the Olive-Lover's Cheese Entree on Christmas Eve. She also had a recipe for making home-made chili sauce from ground chilis. She said that family recipes in Albuquerque were handed down for the day long project of grinding and soaking dried chilis. Then a cut of pork or beef was cover in the sauce and slowly roasted until it fell apart and could be used in enchiladas or other southwestern recipes.