Tag Archives: chile

Recipe courtesy of Marcela Valladolid of Food Network. A great use for your Poblano chiles. Total Time: 35 min Prep: 20 min Cook: 15 min Yield:6 servings Level:Easy Read more at: http://www.foodnetwork.com/recipes/marcela-valladolid/stuffed-poblano-chiles-chiles-rellenos-recipe.html?oc=linkback

Hot Hot Hot Recipe for Habanero Carrot Hot sauce

Pequin chile has a smokiness to it that’s quite tasty, mixed with levels of heat and fruitiness. These chilies tend to find their way into more dishes and products than you may expect! When young (green in color) they are sold fresh and used quite often in fresh salsas. As they ripen (turning red and then brown), the pequin is …

This Green Pork Chile is a variation on a Bobby Flay recipe.In the summer, when tomatillos and peppers are fresh, I would make the slow salsa. At other times of the year, use the quick salsa.

SCOTCH BONNET YELLOW – very hot; Habanero Type; 1.25 to 1.75 inches long by 1 to 1.25 inches wide; medium thick flesh; matures from green to yellow; pendant pods; green leaves; 18 to 24 inches tall; Very Late Season (90+ days); C.chinense.

Peperoncini (or pepperoncini) are a variety of the species Capsicum annuum. The Greek varieties are sweeter and less bitter than the Italian varieties grown in Tuscany. Peperoncini are mild with a slight heat and a hint of bitterness, and are commonly pickled and sold packaged in jars. Peperoncini grow on a bushy plant that reaches 30 inches (77 cm) in …

Hot Pepper, Capsicum annuum ‘Spanish Spice’. A mild but flavorful pepper. Prepare the same as Padron chiles: Heat in skillet with olive oil until the skin is blistered, then sprinkle with sea salt.

It is almost Halloween in our Sunnyvale garden. The tomato, pepper and cucumber plants are just going through the motions: The tomato plant has a few flowers but there are no pollinators. The green fruit is still green. The peppers are ever so slowly turning red. The night-time lows are more often below 50 degrees than above. And it rained …

Cayenne is a green or red hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in the nightshade family (Solanaceae). The fruit is typically dried and …

Red Savina pepper is a cultivar of the habanero chili (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger fruit. From 1994 to 2006, the Red Savina chili held the Guinness World Record as the hottest chili in the world. In 2007, it was surpassed by the Naga Jolokia pepper.   Frank Garcia of GNS …