Chilis approaching peak abundance!

Hey! Did you know we grow an exceptional lineup of chilis? As we approach peak abundance, it seemed like a good time to share some details!
From left to right, as pictured (heat in Scoville Units):
Capperino cherry pepper (7K) has mild heat and sweetness and is excellent for pickling and stuffing.
Gong bao (3-6K), the pepper named for the classic Chinese dish (aka kung pao), are long, skinny and thin walled—perfect for drying!
Red ember (30-50K), a cayenne type pepper, is getting a lot of attention among flavor enthusiastic chefs for its deep, floral flavor, moderate heat, and versatility as a fresh pepper or a dried finishing flake!
Chitchenitza habanero are just too spicy for me to try (180K) but (I’m told) their fruity, floral flavor makes for an excellent hot sauce!
Bulgarian carrot peppers (10-30K), an heirloom variety, are, fruity, sweet, and packed with heat! With thin walls and tons of flavor they’ll be great dried or fresh.
Ají limon (15-30K), a native to Peru, has impressive heat and citrus flavor. Distinguished by its crinkled ridges, this pepper makes an excellent sauce or an incredible accompaniment to ceviche, crudo, or fish tacos.
Anaheims (500-2,500), the trusty standard, forever have a place in our kitchens. Hailing from New Mexico, these chiles are mild and versatile, though occasionally, if conditions are right, these pack about as much punch as a jalapeño!
Jalapeño must be nearly the most recognizable chili pepper (3-8K). You know what to do— make salsa, pickle, stuff, roast, slice thin, you name it.
 
Poblano (250-1,500), known as ancho chile (wide chili) when ripe and dried, are the key element in Chile Rellenos and many other dishes from Puebla, Mexico (for which they are named). These chiles are excellent roasted, skinned and frozen for the winter ahead.
We frequently have larger quantities available of one variety or another. Give us a call if you’re looking for more of a variety (or a mix) than you see at our farm stand or at the farmers’ market!

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