Peppers

Red chilies are a common pepper that are very hot. They are grown mostly in New Mexico. They are a vibrant red and grow anywhere from 4" to 7" depending on the variety.


Ancho peppers are a dried, and sometimes smoked, poblano pepper that have a sweet flavor. Although they have a sweet flavor they still have a mild heat. They grow to about 4" and are black once ripe.


Anaheim chili peppers are a mild pepper that are great for adding a peppery flavor to a dish without adding the spice. They are a green to red pepper that grows to 5"-7".


Jalapeno peppers are a very common pepper used in Mexican cuisine to add the unique flavor and add a little spice. They are a medium to hot pepper that is often pickled to reduce heat and extend life. The jalapeno is one of the most common varieties of chili peppers.


Hananero are a very spicy pepper and come in almost every color. They are used in Mexican cuisine to add heat to a dish. These are among some of the hotter chili peppers. They grow to 1"-1.5" and are very plentiful on the bush.


Tabasco peppers are very spicy and are most commonly used to make the famous Tabasco sauce. These tiny peppers are no joke the pack a major punch for their size. They grow 1"-2"and unlike most peppers are erect on the stem.


Cubanelle peppers are very mild with a great flavor. They are great for making salsa for a party where you need to accommodate to the faint hearted. The pepper is red or green and about 7" long


Bell peppers are a versatile sweet pepper used in many different cultures' cuisines. They are most commonly a large pepper but there are a few varieties that are smaller. There are many hybrid bell peppers designed to develop a sweeter or larger pepper.


Cayenne peppers are very hot! It is most commonly used dried and ground into cayenne powder. The pepper comes in different sizes depending on the variety. The most common cayenne is about nine inches with a curled end and is either red or green.

Hot sauce recipe
* 6 to 8 Scotch bonnet chilies
* 2 large red peppers
* 1 tbsp vegetable oil
* 1 large onion, chopped
* 2 carrots, diced
* 2 tomatoes, chopped
* 1 large papaya, skinned, seeded, and cubed
* 1 Knob of ginger, shredded
* 10 allspice berries
* 1 tbs black pepper
* 2 sprigs of thyme
* 4 tbsp sugar
* 50 mL apple cider vinegar
* 2 limes

You will also need a chopping board, pan and a stirring spoon. Put the red peppers into a preheated oven at 215°C for 15 minutes, until their skin has blistered or falls off readily. Cool, skin, and slice. Fry the onions until they are translucent, but not browned. Add the carrots and sauté for 5 minutes. Add the tomatoes, papaya, ginger, roasted red peppers, allspice, pepper and thyme, and fry until the papaya turns into a mush. Roughly shred 5 or more chilies (seeds included) into the pan. Cook gently for 5 minutes on medium heat, then add the sugar, vinegar and lime juice from the two limes. Cover the pan and cook until the carrots have softened completely (add a little water as this happens). Pureé the mixture, and pass through a strainer. Add any extra sugar, lime (or salt) to taste, and pour into a glass jar.

The common pepperoncini seen in Italian salads everywhere is actually Greek. The real Italian pepperoncini are much larger(below). The greek pepperoncini are a more mild pepper so they are more practical to be eaten whole in a salad.