Monthly Archives: August 2011

Chile Pepper Profile #10 – Jalapeno

A ripe jalapeño is 2–3½ inches (5–9 cm) long and is commonly picked and sold when still green. It is a cultivar of the species Capsicum annuum originating in Mexico. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red. The peppers can be eaten green or red. Jalapeños have 2,500 – 8,000 Scoville heat units. Compared to other chilis, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation.

Pepperfest 2011 has been cancelled

Today we regret to announce the Darn Hot Peppers PepperFest will not happen in 2011. Mom has had a bit of poor luck and is currently recovering from an unexpected visit to the hospital, so all of the family’s attention is being focused on helping her feel better. We are extremely proud of our past events and very grateful for all of the wonderful support of this community. We look forward to bringing this amazing event back in 2012.

Tomatillo Salad with Ancho Chiles

Tomatillos are covered in a paper-like husk.  Simply peel off the husk and rinse off the sticky stuff.”

photo courtesy of peace and love in the kitchen

Ingredients:

– 1 cup chopped & peeled cucumber
– 3-4 large tomatillos, chopped
– 1 1/2 ounces chihuahua cheese, coarsely cut
– 2 medium Ancho pepper, seeded and sliced into long thin strips
– 1/4 cup fresh cilantro
– 2 tablespoons chopped green onions
– 1 fresh lime,
– salt

Instructions:
Combine all the ingredients in a large wooden bowl. Lightly salt to taste. Let stand for 5-10 minutes in order for flavors to meld. Serve immediately if possible or cover and refrigerate for no more than 2 hours.

Serves 3-4

Chile Pepper Profile #9 – Habanero

The habanero chili (Capsicum chinense) is one of the more intensely spicy species of chili peppers of the Capsicum genus. It is sometimes spelled (and pronounced) habañero—the diacritical mark being added as a hyperforeignism. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimetres (0.8–2.4 in) long. Habanero chili peppers are rated 100,000–350,000 on the Scoville scale.