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PEPPERS Growing Tips:
Varieties:
Bell TypeGreen, Golden, Orange, Purple, Red Sometimes lumped into the “Sweet Peppers” group, bell peppers lack the heat of traditional spicy chili peppers. But what they lack in fire, they make up for in sweetness. Because of their flavor, bell peppers are great raw or in salads. They also go well in stir-fries, fajitas, and on top of pizza. Additionally, because of their large size they make great stuffed peppers. Sweet Peppers Banana A sweet variety that are great in sauces, salads, as a topping on pizza, or pickled. Italian Roaster Italian Roasters are mild peppers with just a hint of heat. They grow long and skinny and are tasty when grilled over an open flame. Throw some on the BBQ to chare, then peel the skins and store in olive oil. Top on pizza or bread as a snack. Pimento These small, cherry shaped peppers are similar to bell peppers, although they are a little sweeter and more aromatic. Typically, they’re pickled (the filling in your green olives), but they can be eaten fresh. Pimento cheese, anyone? Chili Type Anaheim Although rather mild in heat, Anaheims are a staple in the kitchen. Their unique flavor and versatility help add zest to chili, soups, or any dish calling for green chilies. Roast them to add a smokey flavor or use fresh. When dried, they retain their flavor. Ancho (Poblano) Poblano chilies are mild peppers popular in Mexican cuisine. They are commonly prepared by grilling, frying, stuffing, or using in mole. Poblanos are easily dried (at which point they are referred to as Ancho Chilies) and can be stored easily in airtight containers. Cayenne Cayenne is best known in its dried, powdered form. However, when these slender chilies are added fresh to your cooking, they add that “south of the border” heat and aroma. This dependable producer will keep you stocked with chilies so skip the grocery store and take advantage of them by drying and crushing them into your own cayenne pepper. Hot Peppers Cherry Bomb If you are looking for hot peppers, but can’t quite handle the heat of a jalapeno, cherry bombs are your perfect fit. Compact round fruits turn bright red when ripe and have about 20% less heat than a jalapeno. Habanero Grow if you dare! Habaneros are about as hot as they come. These plants produce an abundance of compact, green fruits that ripen to a bright orange. Add a little minced habanero to salsas or dip to add some heat or infuse in oil to kick up a stir-fry or salad. Holy Mole This variety is high-yielding and produces early in the season. It produces long chili peppers, 7-9 inches, that can be harvested green. Or, wait to until the fruit turns a beautiful chocolate brown. Use fresh or dry and crush to a powder to add to your favorite mole recipes all winter long. Hungarian Wax Although similar looking to a banana pepper, these chilies have a sweet spicy flavor that’s hard to beat. Starting as a creamy yellow color, the fruit turns red as it matures and gains heat while still retaining its original sweetness. These are wonderful toppings on salads and pasta dishes and are a nice spicy pepper to pickle or can. Jalepeno Probably one of the most popular peppers, jalapenos have become the go-to pepper to add zing to a meal. Fresh, grilled, stuffed, jellied, smoked (called Chipotle peppers), or pickled, jalapenos are a great addition with just the right amount of heat for your culinary needs. Kung Pao This variety produces slender, thin-walled peppers that are fast drying and gives heat to Asian dishes. Pequin The authentic Mexican hot pepper - Pequins are *hot*. These small chili peppers turn bright red and are great when used in salsas, sauces, and soups. Try pickling these or adding to vinegar to making spicy dressings for salads. Serrano Hotter than a jalapeno, Serrano peppers have a bright, crisp, biting flavor and are typically eaten raw. Try using these in pico de gallo or other salsas. |
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