ABOUT Hot Peppers/Chilis

Hot Peppers (or Chilis) are fruits in the same family as tomatoes and tobacco, and are distinct from sweet peppers in that rather than being herbaceous/sweet tasting, they have some heat to them that is typically rated 3 or higher on the Scoville scale. Their heat is loved by many and can be used in a variety of ways in the kitchen. On the Northeast they peak from June - October, but in warmer climates they can grow almost year round.

Chili Peppers have their origins across South and Central America where they’ve been cultivated for at least 8,000 years and were first cultivated by Indigenous Peruvian and Bolivian people. From South and Central America they’ve spread to the Caribbean, Africa, and Asia due to the trans-Atlantic Slave Trade as well as Indigenous peoples’ own trading routes, and dispersal by animals and the elements. Hot peppers have thus become widely important in the spice mixes, marinades, curries, stews, sauces, and stir-fries of Black and brown people across the globe.

Here at Rock Steady, we grow a lovely variety of hot peppers. Please look out for them in your CSA share throughout the summer and early fall. Hannah, our CSA Coordinator, gave a pepper lesson last season and I thought it would be great to include here! Thanks Hannah!

In the picture above, from left to right:

Shishito: A sweet Japanese pepper with loads of flavor - some of them have a little kick, but they’re not very hot. The kick is mostly in the seeds.
Poblano: A mild chile pepper, with an earthy flavor. Not too spicy.
Islander: A mild, slightly sweet bell pepper (no spice).
Jimmy Nardello: These are mild, sweet and almost fruity in flavor. Very snackable. They have kind of a bumpy texture, which is how you’ll know them apart from their very hot look alike, next to them!
Cayenne: Long, red and smooth. They are hot, hot, hot! You can dry them and make them into red pepper flakes, or make your own hot sauce if that’s your thing.

COOKING & STORAGE

Edible parts: Fruits (and seeds if you want that heat!)
Medicine and Nutrients: Peppers are an incredible source of potassium, vitamin C, iron, and fiber.
Storing and Shelf Stability: Store these peppers in your crisper drawer for up to a week or more. For longer term storage, you can freeze them whole.

Ways to Prepare

RAW: Hot peppers can be eaten raw if you like heat, but not a lot is needed. Add the flesh and/or seeds to salsas, vinaigrettes/dressings, salads, or drinks for an added kick. They can also be fermented to make hot sauces.
COOKED: Hot peppers can be sauteed, roasted, grilled, pickled, braised, and broiled.

RECIPES

Chile Relleno (Stuffed Poblano Pepper) (Isabel Eats)
Blistered Shishito Peppers with Sea Salt (The Woks of Life)
Blistered Shishito Peppers with Miso (Food & Wine)
Grilled Jimmy Nardello Peppers (The Roaming GastroGnome)
Homemade Cayenne Pepper Sauce (Chili Pepper Madness)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri