PEPPERONCINI CHILI PEPPERS
100-500 Scovill Units
These peppers may be the
most consumed pepper of all time. We eat them all the time without even know
what they are called. They are found pickled in sub sandwhiches and adorn
antipasto platters. Pepperoncini are wrinkled 2 to 3 inch long peppers that
first turn green then red. They can be eaten fresh and can be pickled either
as a green or red pepper.
POBLANO CHILI PEPPERS---1,000-2,000
Slightly spicier than a bell pepper and nearly black when
mature, Poblanos have a rich chocolaty flavor that makes them invaluable in
cooking when they are usually roasted and peeled. Called Ancho when dried, these peppers are often used to flavor
JALAPENO PEPPERS---2,500-8,000 Scoville
Maybe the most famous pepper of all time,
Jalapenos (pictured above) have a moderate amount of heat and lots of
flavor. Take the seeds and the white interior out (with gloves, please) for
a bit milder flavor. Jalapenos will turn red if left on the plant. These
have a bit more sweetness. Drying them is also a good idea for winter use or
to add to homemade chili powder for a bit of a kick.
When Jalapenos are smoked they are called
Chipotles. You can smoke your own, if you have a smoker. But, an easier way
to get a bit of smoky taste in the pepper is to fire roast them. Any pepper
can be fire roasted. These soft peppers make great veggie sandwiches or
topping for your favorite burger.