HOT PEPPERS

Be sure to wear gloves when working with these peppers!

The hot peppers we grow:

Banana (vary from mild to hot): These are a fun surprise – are they hot or mild?  I like to cut off the tip & taste it before chopping it up for a dish, so you know which it is.  Either way, they’re great in sauces, stir fries, salsa, pizza, tacos, eggs

Cayenne (pretty damn hot): Great for drying or using (sparingly) in Thai dishes.

Habanero (ultra hot): we don’t really give these out in boxes, but rather as a “bonus item” sometimes. They are not for the faint at heart, but if you like it hot – these are the peppers for you.

Jalapeno (hot): Use to add fresh grassy zing & heat to dips, dressings, salsas & sauces, stir-fries, eggs, marinades, etc.  Store on the counter for up to a week & in plastic in the fridge for a bit longer.

Poblano (medium): This is one of our favorite peppers to grow.  They’re the classic Mexican pepper for stuffing in chiles rellenos, but they’re also delicious in fajitas, eggs, sauces & salsas.  Hotness in them is totally random – taste a little piece before adding them to a dish.  Store on the counter for a couple days or the fridge for longer.  Roasting REALLY brings out their amazing flavor – set whole ones directly over flames on a gas range or a grill, or right under the broiler until charred, then put in a bowl with a lid & let steam for a few minutes.  Rub off skin under running water, remove stem & seeds, & use as you would a spicy roasted red pepper (you might want to use gloves for this if you don’t want your hands to burn!).  You can freeze them at this point as well.