I'm a fan of serrano peppers. The ones I've had produced gobs. Enough heat to be good but not enough to tear you up. One year we capped a bunch and seeded some, then dehydrated and ground up. Roasted some and put on pizzas.
I also like 'tame' jalapenos. Look like a regular jalapeno, have good flavor, but little to no heat.
I'm not to exotic other than the standards though.
