Sorry, are you asking how many of each (hot banana, jalapeno, garden salsa, Serrano chili and habenaro) you should grow for a giardineria?

Since you've grown them this year and know their heat/flavor and output, I think you're going to have to decide on what your final product will look and taste like and plant accordingly.

I'm not trying to be difficult, I just don't know what to recommend because I don't know what result you have in mind.

Maybe others have recipes they've used using a similar blend of peppers.

Bill

Sorry for the lack of info.
I'd like to have 6 peppers that grow large and aren't very hot. Fir stuffing and grilling.

The rest I'd like to be a mix of a lot of colors. And a mix to cook the hot giardinaria were its able to make all types of customers happy. It can not be very hot and overpowering.

I will grow the ones I grew this year but would like to add some more different types. Ones that grow well in zone 5.

Any help filling up these spots would be great. First year gardening and peppers were very slow these year. All finally over 3 ft and seem happy. But season seems to be flying by.
The sweet peppers just don't produce fast enough considering I use cases at a time at my restaurant. The hot peppers are my my main focus to the next season.

Poblano is perfect for roasting or stuffing. Six plants or more.

Classic giardiniera is bells and serranos or jalapenos.

Bells and Jalapeno - readily available in stores so consider eliminating entirely. Okay, two jalapenos for show.

Serrano - dull appearance. Decent heat and productivity. Maybe two plants.

Hot banana - Good color, decent flavor. For giardiniera two-four plants.

Habanero - colorful and brings the heat. Four plants.

garden salsa - don't know it, so no opinion.

Cayenne - tough plant, excellent heat and color when you let ripen. But tough skin so might not go well in dish such as giardiniera.

It's early enough to start looking farther afield if you must. Young plants are not expensive (though the shipping may be). If you have a local nursery that you're close to, why not ask them to pre-order what you are looking for? The plants would ship with the nursery's regular order and save you shipping. Order and plant more than you need, then select the ones that start best and give the cull away.

I like your idea chicagodeli. I can't speak to what peppers are best for zone 5, but thought i could suggest some ones for restaurant consideration.
hope this helps, -E

-peperone di senise: officially a pepper from calabria, usually dried then fried up and served with pasta.. or smoked on pizza
-shishito/padron: snackable peppers, not much heat. But people go through a lot of these, might not be feasible unless you'd want to dedicate most of your giardineria to them
-brazilian starfish (similar to cherry pepper): smaller med to hot peppers. look cool, and are fleshy. good for pickling
-tepin/pequin: tiny peppers, and briefly very hot.. you can dry or use roughly choped.. i've seen some spicy jams made out these in the forums

and if you want to go nuclear... you can always do the bhut jolokia, naga morich, trinindad scorpion, and all the diff varieties of trinidad 7-pot strains. i realize customers are not going to be eating straight nuclear peppers, but if you use them for heat and flavoring, it's always a novelty for the general public to see 'trinindad scorpion [something]' somewhere on the menu.

Appreciate the help.
Im working on finding a good nursery in
the area to see if they could order those for me.
I'd like to get them all started early.
How early could I order and keep them
under lights in my house?

It rather depends on the lights. I'd say a month is not unreasonable.

chicagodeli: If you are going to keep your plants indoors under lights until it is nice enough to get them outside, I might suggest just growing them from seed yourself. Seed is easy to come by...much more so than special ordering certain plants. but that is your call. Just consider starting with seed.
Bruce

I've grown Aji Norteno with great success in a coolish climate. Fruity taste, good production, quick heat that fades quickly.