Varieties we grow and love: Hot peppers are one of the coolest, most diverse crops we grow (except tomatoes)…we cannot get enough! Kind of in order of heat:
- Shoshito (not hot…except every 10th one)
- Hungarian Wax
- Cherry Bomb
- Lemondrop (Aji Limon)
- Red Habanero
- Chocolate Habanero
- Scotch Bonnet
- Carolina Reaper
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
Hot peppers will keep for weeks in the refrigerator, or chop up and store in the freezer for winter dishes like chili, sautes, soups…
The smaller, thinner walled peppers will dry really nicely in ristras: Thai and Cayenne are particularly nice.
Most of these will pickle really well too – be sure to cut slits in the pepper so the vinegar/brine can get inside.
– can be enjoyed in: anything you’d like some heat in.
- hot sauce
- chile rellenos
- to melt your face off (Reaper, Ghost, Scorpion…)
Tips for preparing:
Use gloves if you are sensitive and especially if they are hot hot. The oils will absorb through your skin and stay there, only to be deposited in your eyes later 😉
Also check out these great recipes: