Pepper Primer

Peppers are a wide ranging variety of plants. There are ornamental peppers, sweet peppers, hot peppers, and peppers that are so hot they will burn your hands if you handle them without gloves. We grow around 15 varieties of peppers, although many of those are multiple varieties of the same type. For example and Poblano pepper could be either a Bastan, Baron, or Barracuda variety. Below is some information about our peppers.

Note: Nearly all peppers start out green before maturing to a color. Some peppers such as Jalapenos are normally picked green, while other peppers like Bell peppers are picked green and once they have matured and turned color.

A variety of peppers

Shishito - A thin walled pepper with little to no heat. Great for frying or broiling. Click here for a recipe.

Poblano/Ancho - Commonly used for Chili Rellenos. Very little heat, but a great pepper flavor. A wonderful addition to eggs, chili, or really anything that could use some pepper flavor.

Sweet Banana Pepper - A sweet pepper with a banana like appearance. Some can develop purple striping or an orange color as they ripen.

Jalapeno - a fairly spicy pepper with good pepper flavor, Jalapenos are a commonly found hot pepper. They are a wonderful addition to any pepper dish that needs some spice, and are great in salsas.

Serrano - Similar in flavor to a Jalapeno, they range from slightly to many times more spicy than a jalapeno. They are also said to have a bit of a brighter flavor.

Habanero - the hottest pepper we grow. Often orange and wrinkly, there are also red varieties. These can cause severe pain if you handle them with bare hands. Make sure to use gloves

Guajillo - This pepper is the dried version of the mirasol chili. It is a staple ingredient in many moles.

Bell Pepper - Bell pepper is a catchall term for a colored or green pepper sweet pepper. Some are bell shaped, while others are more triangular. They have no heat at and are typically much sweeter than other peppers.