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Peppers

There are a lot of varieties of pepper - a consummate New World vegetable that has changed cooking everywhere.   Los Osos Valley Organic Farm brings you:

Anaheim Chile Peppers
Ancho Chile Peppers
Habanero Peppers
Jalapeno Peppers
Serrano Chiles
                                        

    

 Anaheim Chile Facts:

An Anaheim pepper is a mild variety of chili pepper. The name "Anaheim" derives from a farmer named Emilio Ortega who brought the seeds to the Anaheim, California, area in the early 1900s. This chile is used in many Mexican and New Mexican dishes. peppers are excellent sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants. Like their relatives, the chili peppers, bell peppers originated in South America with seeds of a wild variety dating back to 5000 BC. Like many other foods native to this region, sweet peppers were carried throughout the world by the Spanish and Portuguese explorers who traveled through this continent. 

Anaheims can be purchased fresh or canned and have a sweet, simple taste with just a hint of bite. They are frequently stuffed and commonly used in salsa. The dried red variety are used for the decorative "ristras", a long string of peppers.

Anaheim peppers are a narrow, light to medium green pepper that turns a bright red when mature. It is used in many dishes where a mild chile flavor is called for and can also be stuffed like poblanos.

It is also known a Texas, or New Mexico chile when fresh, and a California or New Mexico chile when dried. It roasts wonderfully and is the kind most often found canned, roasted and peeled on the supermarket shelf.



 Ancho Chile Pepper
             

Facts:  The poblano is a mild chile pepper originating in the State of Puebla, Mexico. Dried, it is called an ancho chile. However, in the United States producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper whose dried form is called an ancho.  The word chile comes from the Aztec word chiili. The Spaniards called them pimienta, or pepper in English.

One of the most popular peppers grown in Mexico, it is usually used in the popular dish chile rellenos.  Preparation methods include: dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces.

   

   Habanero Peppers

The habanero chile (Capsicum chinense) is one of the more intensely piquant species of chili peppers of the Capsicum genus.Common colors are orange and red, but white, brown, and pink are also seen. Habanero chili peppers are rated 100,000–350,000 on the Scoville scale.

Habaneros originate from Cuba, Habanero Means "native from Habana".  The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of "heat", the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.

The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. Habaneros are sometimes placed in tequila or mezcal bottles, particularly in Mexico, for a period ranging from several days to several weeks, to make a spiced version of the drink.


  

  Jalapeno Peppers

The jalapeño is a medium-sized chili pepper that has a warm, burning sensation when eaten. A mature jalapeño fruit is 2–3½ inches long and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. It is a cultivar of the species Capsicum annuum originating in Mexico. 

Jalapeño is of Nahuatl and Spanish origin. The jalapeño is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place."

  • Pickled jalapeños, sliced or whole, are often served hot or cold on top of nachos, which are tortilla chips with melted cheese on top, a traditional Tex-Mex dish
  • Chipotles are smoked, ripe jalapeños.
  • Jalapeño jelly can be prepared using jelling methods.
  • Jalapeño peppers are often muddled and served in mixed drinks.
  • Jalapeño poppers, also called armadillo eggs, are an appetizer; jalapeños are stuffed with cheese, usually cheddar or cream cheese, breaded or wrapped in bacon, and cooked.
  •  Stuffed jalapeños are hollowed out fresh jalapeños (served cooked or raw) that are stuffed, often with a mix containing seafood, meat, poultry, and/or cheese.
  •  Chiles toreados are fresh jalapeños that are sauteed in oil until the skin is blistered all over. They are sometimes served with melted cheese on top.
  •  Texas toothpicks are jalapeños and onions shaved into straws, lightly breaded, and deep fried.

  
   
Serrano Peppers


The serrano pepper (Capsicum annuum) is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo.  The name of the pepper is a reference to the mountains (sierras) of these regions.  Unripe serrano peppers are green, but the color at maturity varies. Common colors are green, red, brown, orange, or yellow. Serrano pepper plants have distinctly fuzzy leaves and stems.

The serrano pepper's Scoville rating is 10,000 to 25,000.  The serrano is said to be about 5 times hotter than the jalapeño.  Their flavor is crisp, bright, and biting, notably hotter than the Jalapeño pepper they resemble, and they are typically eaten raw. Serrano peppers are also commonly used in making pico de gallo. It is one of the most used chiles in Mexico.


Recipes:


Chicken Stuffed Peppers with Enchilada Sauce

How to Roast Chile Peppers at Home video (with great comments!)  

Grilled & Stuffed Fresh "Pasilla" Chiles  

Pasilla Chiles Stuffed with Potato




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