Chili Pepper Madness

Fresno Chili Peppers

Fresno Chili Peppers

2,500-10,000 Scovilles.

Capsicum Annuum.

The Fresno pepper looks and tastes almost like a jalapeno, but they can be much hotter. Fresno peppers change from green to red as they grow, and increase in hotness, but they are often harvested and sold as green. The green peppers are mild to medium hot, while the mature red version is much hotter, surpassing the jalapeno. They grow to about 2-3 inches in length and have a diameter of about one inch.

Fresno chiles are commonly grown in the U.S. and are popular for making ceviche and salsa. The green peppers can be used in many types of dishes to add great flavor, but the hotter red version may be better for dips or salsas. Fresno peppers do not dry well, so they are not ground down to powder, like many other types of chiles.


  • Comment Link Robert Strack October 26, 2017 posted by Robert Strack

    I too have noted that Fresno peppers, fully ripe, freshly picked, lost perhaps two-thirds of their heat when heated with sugar and vinegar to make hot sauce. Yes, a bite of one just off the plant suggested that there would be plenty of heat but after bringing to a boil all became most wimpy. The seeded and chopped peppers were used two pounds to three quarts of liquid.

  • Comment Link Jennifer Pederson August 23, 2017 posted by Jennifer Pederson

    I am growing red fresnos this year but none are turning red. How long does this normally take?

    REPLY: Jennifer, Fresno peppers mature in 75 days on average, so keep an eye on them. -- Mike from Chili Pepper Madness.

  • Comment Link Jorge March 20, 2017 posted by Jorge

    Do you know if the Fresno pepper can be grown in Miami, Florida?

    REPLY: I can't image why you couldn't grow any pepper there. -- Mike from Chili Pepper Madness.

  • Comment Link Sarah C August 04, 2016 posted by Sarah C

    I have been growing Fresno peppers in my garden this year. When picked and eaten fresh they are quite hot, but when I cook with them they don't seem to impart any heat at all. I cut them up very fine and have used them in an omelette, a tomato sauce and a stir fry with some swiss chard. Why is it that they don't have any heat when cooked? Should I throw them in at the end of cooking instead of the beginning?

    REPLY: Hi, Sarah. It could be the amount of peppers you are using. You might try adding more of them to see if you get a better heat level. Some foods tend to absorb the pepper heat. I have noticed some peppers lowering in heat after being cooked, like jalapeno peppers. You can also try adding a few fresh peppers toward the end for a nice heat addition. Let me know how it goes. -- Mike from Chili Pepper Madness.

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Mike Hultquist of Chili Pepper Madness

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