Chile

Chiltepin peppers

Chiltepin

Chiltepin peppers, also known as “bird’s eye peppers,” are a unique and fiery addition to any garden. These tiny peppers pack a punch, with a Scoville heat rating of 50,000-100,000 units, making them 6-40 times hotter than a jalapeño¹. Native to the southwestern United States and northern Mexico, chiltepin peppers are often referred to as the “mother of all peppers” …

Read More »

Chile – Anaheim

Anaheim Pepper. Named for the California city where they first became popular in the early 1900s, Anaheim chiles are one of the most commonly available peppers in the United States. Anaheims are large, 6- to 10-inch-long cone-shaped pods that come in green and red varieties (red ones are also called chile colorado). Red Anaheim chiles are often dried for later use …

Read More »

Chile – Bulgarian Carrot

70-80 days. The 18-inch tall plant will produce clusters of peppers that are 3 1/2 inches long, and ripen from green to fluorescent orange. Its real gift is an intense fruity flavor, which finishes hot. Crunchy flesh is perfect for roasting, but the flavor is superb for pickles, salsas, chutney, and marinades.

Read More »

Chile – Ethiopian Berbere

Berbere  is a spice mixture that is a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere ‘s ingredients usually include chili peppers, garlic, ginger, dried basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. For chili, they use the Ethiopian Berbere Brown Pepper. The Berbere Pepper is a thin-walled pepper that ripens to a chocolate brown color. Typically …

Read More »

Chile – Rocoto Red

The Rocoto chile has thick walls like a bell pepper but it is very hot. Capsicum pubescens is found primarily in Central and South America. Rocoto can withstand cooler temperatures than other cultivated pepper plants, but still cannot withstand frost.The species name, pubescens, means hairy, which refers to the hairy leaves of this pepper. The hairiness of the leaves, along …

Read More »

Chile – Purple Cayenne

The Purple Cayenne produces dark purple fruits that are about 4-6 inches long and are very hot. Great when used in salsas or stir fry. They can also be pickled and some people just grow them as an ornamental pepper. The flavor is slightly sweeter than the red variety of cayenne. Purple Cayenne chile plants grow just over two feet …

Read More »

Chile – Padron

Padrón peppers (Spanish: pimientos de Padrón) are a variety of peppers (Capsicum annuum) from the municipality of Padrón in the province of La Coruña, northwestern Spain. These are small peppers, with a color ranging from bright green to yellowish green. Their peculiarity lies on the fact that, while their taste is usually mild, a minority (10-25%) are particularly hot. Whether …

Read More »

Chile – Jalapeno

It’s easy to grow jalapenos in Sunnyvale. Plant them in April and you will have a continuous harvest from June on. The jalapeño (Castilian Spanish pronunciation: [xalaˈpeɲo], Mexican Spanish pronunciation: [halaˈpeɲo]) is a medium to large size chile which is prized for its warm, burning sensation when eaten. When ripe, the jalapeño can be 2–3½ inches (5–9 cm) long. It …

Read More »

Chile – Hungarian Hot Wax

hungarian hot wax chile

Don’t let its banana pepper look fool youIt may look like a mild banana pepper, but really the Hungarian wax pepper has a lot more bite. In terms of spiciness, it’s more akin to a jalapeño with a chance for a bit more heat. This is a great chili for all sorts of cooking (including chiles rellenos) and a popular …

Read More »