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Peppers - Hot

pepper-hot-categoryThough available year round, peppers are primarily warm season vegetables that flourish during the summer months. The many varieties of peppers can be divided into two basic groups-sweet peppers and chili peppers. The degree of heat, or lack of, is determined by the concentration of capsaicin found in the individual varieties. Local farms offer several types of peppers, both sweet and hot, during the summer months that range in size and shape and varying degrees of heat.

Chile Pepper (Hot) - Poblano

Chile Pepper (Hot) - Poblano

Another prominent member of the group known as chilies or chili peppers, the poblano
peppers is one of the most complexly flavored peppers.

Pepper - Aji aka Peruvian Hot Pepper

Pepper - Aji aka Peruvian Hot Pepper

Native to South America, aji amarillo is a bright-orange, thick-fleshed chile with a medium to hot heat level which offers a lot of fruitiness for its heat.

Pepper - Anaheim

Pepper - Anaheim

Anaheim peppers are long, somewhat round tapered peppers, usually green in color with mild heat.

Pepper - Big Jim

Pepper - Big Jim

Introduced in 1975 by New Mexico State University, this cross between a Peruvian chile and various types from New Mexico produces high yields of bright green, mildly hot fruit that mature to red

Pepper - Cascabel

Pepper - Cascabel

Green to Orange, 2-3" long. Deep, rich flavor. Mild until you hit the ribs, then eye-popping hot. 11,000 heat units

Pepper - Habanero

Pepper - Habanero

The habanero pepper, with its terrific heat, its hint-of-citrus flavor and its flowery aroma has once again become a well-loved ingredient in many preparations including hot sauces and other spicy foods.

Pepper - Hungarian, Hot

Pepper - Hungarian, Hot

The Hungarian Wax Pepper, as its name suggests, originated in Hungary. Also known as the Hot Wax Pepper, it is easily confused with the similar-looking banana pepper, but it is much hotter.

Pepper - Sonora

Pepper - Sonora

The Sonora is an Anaheim variety with a very mild flavor. It grows to about 10" in length and up to 1 ½" wide, and although it matures to red, it is commonly used in its less mature, green form.