If you don't like the carribean and habenero peppers try the Anaheim and the Pablano. They are considerably cooler with a very nice pepper taste.
I roast both to get the skins off and gut the seeds and cut them in fine strips. Usually I will use 6-8 Anaheim and 3-4 Pablano. Put in a bowl with 1/4 cup olive oil, 5 good sized garlic buds that are chopped finely a nd 15 fresh basil leaves chopped fine. Mix well and then add some bits of goats cheese broken-up. This is a great appetizer with a few slices of Italian or French bread.
Bon Appetite. Chuck