Chili Pepper Madness

September 20, 2013

Pasilla Chili Peppers

250 - 3,999 Scovilles: Pasilla or “little raisin” properly refers to the dried chilaca pepper. The chilaca, when fresh, is also known as pasilla bajio, or as the chile negro or “Mexican negro” because, while it starts off dark green, it ends up dark brown. It typically grows from 8 to 10 inches long. The pasilla pepper should not be confused with the ancho. The ancho is the dried version of the poblano pepper that growers and grocers frequently mislabel as the pasilla in the United States. The darker anchos ARE also sometimes known as chile negro - thus generating much confusion - but they are not the same as the pasilla peppers. Featuring a rich smoky taste, the pasilla often turns up in dried whole form or as a powder in Mexican salsas as well as in mole and adobo sauces. The pasilla can even create an interesting twist…
September 20, 2013

Anaheim Chili Peppers

A mild, medium sized chili pepper that grows to 6-10 inches, often used when green, though it can be used when red. The basic variety ripens to a dark green/reddish color, but other strains ripen to full red. They are one of the most common chilis in the United States and are used in many foods and recipes. Red varieties can be strung together and dried to make ristras. Maturity: 75-80 Days Scoville: 500-1000 The Anaheim chili pepper is named for the California city of Anaheim.
500 - 700 Scovilles. Also known as the yellow hot chile and the guero chile. Approximately 5 inches long and ripen from greenish-yellow, to orange-yellow to red. The flavor ranges from mild to moderate, although some can be hot, but not compared to something more traditional like the jalapeno pepper. It is also known by name as yellow hot chili pepper and the guero chili pepper. The peppers start as a pale yellow color before maturing to a bright orange or to a fiery red about 75 days after transplanting. They are somewhat sweet to the taste and great for pickling. Santa Fe Grande is of the Capsicum annuum family, produced in the southwest. The peppers grow upright on 24" plants and have a mild pungency. The plants typically produce 20-50 chili peppers.
100 - 500 Scovilles. The pimento (often spelled pimiento) is also called the cherry pepper. It measures 3-4 inches long and 2-3 inches side. Pimiento translates to "pepper" from Spanish. See the photo below. It is bright red and shaped like a heart. You might be most familiar with the pimento as the famous pepper used to stuff olives. This pepper is not overly spicy, being rather mild and sweet to the taste. You usually find pimento peppers fresh or pickled. The spice powder, paprika, is made from dried pimento peppers. When to Buy Pimentos You can normally find pimentos from late summer through early fall. Pick them when they are deep, deep red and very firm to the touch. They can be stored orpreserved like any other pepper.
September 20, 2013

Cubanelle Chili Peppers

0-1,000 Scovilles. Capsicum Annuum. The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. Cubanelles are usually picked before they ripen, while they are a yellowish-green color, but when ripe, they turn bright red. They are usually about 4-6 inches long, 2 inches wide, and banana-shaped, tapering near the bottom. The skin should be glossy, and the pepper should be smooth and firm. Cubanelles are also called the Italian Frying Pepper, because they are great in a frying pan with a little olive oil. Common uses for Cubanelles include salads, casseroles, or a yellow mole sauce. They are great on subs or pizza as well, and they can be stuffed with your favorite delicious filling. They can also be substituted for Anaheim peppers in recipes.
September 20, 2013

Aji Panca Chili Peppers

500 Scovilles. The Panca chili (or Ají Panca as it’s known in South America), is a deep red to burgundy pepper, measuring 3-5 inches. It is the second most common pepper in Peru, and is grown near the coast. Similar in shape to the Ají Amarillo, it is less spicy and has a rather sweet, berry-like, and slightly smoky flavor. The Ají Panca can be made into a paste or dried and minced to be used as a condiment. They can be found for sale on the internet in either form. Used in Peruvian cooking, the Panca is great for stews, sauces and fish dishes.
September 20, 2013

Banana Peppers

0-500 Scovilles. Also known as the Yellow wax pepper, the Banana Pepper has a mild, sweet taste that is very popular on many types of foods. It is commonly eaten on pizza, in Greek salads, on sandwiches, or stuffed with meat and/or cheese. They also add a bit of sweetness to salsa and an interesting flavor, while other peppers add the heat. They may be pickled or used fresh. As the name suggests, it is typically a bright yellow or yellow-green, but they may mature to orange or red if left to ripen.
September 20, 2013

Pepperoncini Chili Peppers

100-500 Scovilles: Also known as Tuscan Peppers, sweet Italian peppers, or golden Greek peppers. They are sweet and mild in flavor, not very hot although they can vary and be found up to a medium heat level. How do you pronounce Pepperoncini? pep-per-awn-CHEE-nee The peppers are thin, 2 to 3 inches in length, have wrinkled skin and are usually sold pickled. The skin is a light yellow-green but will turn red as they mature, so you'll find both green and red pepperoncini's in stores, although green is most common. Pickled are also most common, although you can use fresh pepperoncini peppers in recipes, such as pizza sauce. Greek varieties of the pepperoncini are sweeter and less bitter than the Italian varieties. Uses Pepperoncini peppers can be used in a variety of meals - anywhere from soups and sauces and salsas to simple garnishes, sandwiches, salads, and more.
0-500 Scovilles. The Trinidad Perfume chili pepper is a mild chili pepper with very little to no heat. It is a habanero type and produces pods similar to a typical orange habanero pepper, about 1 to 1.5 inches in length and 1.25 inches wide. The mature from green to a bright yellow color. When cooked, they give off a perfume-like scent, hence the name. In flavor, they have a mild citrus-like taste, similar to a habanero, but with smoky undertones.
September 20, 2013

Paprika Chili Peppers

250 - 1000 Scovilles. A large, cone-shaped chili pepper. It is typically dried and ground to make the more familiar powdered spice. It is originally from Hungary. The paprika is a fairly large red pepper and quite long, growing up to 8 inches, and lends a unique spiciness to paprika powder. Most cooks consider paprika when preparing dishes like deviled eggs or potato salad, using it more for color than flavor. This is such a shame, as they do offer a unique flavor. In Hungary there are six classes or types of paprika ranging from delicate to hot. The peppers also range in size and shape depending on where they are grown . Some are grown in Spain, Hungary, California and other parts of the U.S. The most commonly produced paprika is made from the sweet red pepper also called the tomato pepper. History The first paprika plants arrived in…
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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US

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Jalapeno Poppers and other Stuffed Chili Peppers Cookbook