Tag Archives: chile

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 …

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 …

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 …

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.