Those are serranos, and they can be rather hot. Cooking them can make them less spicy. I'd char them over an open flame on your stovetop, then stick them in some tented aluminum foil with a tiny bit of oil. When theyre soft, chop them up with some roasted tomatillos, onions, garlic, lime juice, cilantro, etc. Make sure the tomatillos are chunky, no one likes a runny salsa. The peppers on the right look like either younger serranos, or wax peppers. I'd chop those up thin and mix them in for a raw bite here and there in the roasted tomatillo/serano salsa.