Latin Items
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Anaheim Pepper
Green Anaheim chile peppers are defined by their elongated curved lime green pod and their mild, sweet flavor. The chile’s skin is waxy, glossy and semi-thick. Inside the pod is a thin white seeded membrane. Raw Anaheim chiles are bright, succulent and slightly peppery in flavor. Green Anaheim chile peppers are available year-round with a peak season in mid-summer.
Availability: Year Round from Mexico
Jalapenos
Jalapeno pepper is a fruit of the Capsicum pod type. It is a medium-sized hot pepper when compared to other chili peppers, measuring an average of 2-3.5 inches in length but growing up to 6 inches long or longer.
Availability: Year Round from Mexico
Pasilla Pepper
Green Pasilla chiles are one of the most complexly flavored mild to medium heat chiles. The Green Pasilla is a mild to hot chile with a Scoville scale at 1,000 to 2,000 heat units. Green Pasilla chile peppers are available year-round.
Availability: Year Round from Mexico
Serrano Pepper
Serrano chile pepper pods are petite with an elongated shape coming to a rounded point at their tip end. Measuring on average one to two inches in length and just under an inch in diameter the Serrano pepper is fairly consistent in both size and shape. When immature its skin is smooth and glossy with a bright to dark green hue if allowed to mature fully it will turn a shade of scarlet red. Its flesh is thick and offers a hot pepper flavor and high acidity. It’s Scoville units range from 10,000 to 25,000.
Availability: Year Round from Mexico
Tomatillo
Tomatillos are small fruits (used as a vegetable) enclosed in a husk. The fruit resembles a small unripe tomato and is usually green or yellow. The yellow color indicates ripeness, but tomatillos are most often used when they are still green. Green tomatillos are firmer and easier to slice. The husk that holds the fruit is paper-like and is light brown. The flesh is slightly acidic with a hint of lemon. Tomatillos belong to the same family as tomatoes.
Availability: Year Round from Mexico
Yellow Caribe Pepper
Caribes are part of the ‘wax’ type of chile peppers which include several different varieties ranging from mild to scorching. This variety is hot (5,000 – 8,000 Scoville Units) and can be used as substitutes for Jalapeno to add a different color and flavor to salsas and recipes.
Availability: Year Round from Mexico
Red Fresno
Red Fresno chile peppers are petite but plump thumb-sized conically shaped chiles. Their skin, smooth, firm and waxy with a glossy sheen. Their flesh contains a cottony membrane which bears numerous creamy-white seeds. These seeds can be dried and used to grow future crops of the chiles. Fresno chile peppers are considered a hot chile, with flavor and heat similar to that of jalapeno or serrano chile. The Red Fresno is categorized as a hot pepper ranking between 2,500 to 8,000 units on the Scoville index.
Availability: Year Round from Mexico
Hungarian Pepper
The Hungarian Hot chile pepper is thin-skinned with a waxy exterior. Its yellow flesh turns from creamy yellow when immature to a bright red-orange when fully mature. It offers a sweet pepper flavor and heat that varies depending upon the variety and maturity of the pepper. Fully mature Hungarian Hot chiles when at the red stage will be at their hottest. At this point, the peppers are commonly dried and used to make decorative ristras or powdered seasoning. The Scoville range for Hungarian Hot peppers on average is 5,000 to 15,000.
Availability: Year Round from Mexico
Shishito Pepper
Shishito chile peppers have a bright, glossy green exterior skin. When allowed to ripen fully on the plant Shishitos will turn a vibrant red, and their walls will be thicker fleshed. A petite pepper measures on average two to three inches in length with a slightly curvy shape and tip end that folds up into itself. Its skin is lined with grooves and wrinkles, even more so than that of its look-alike the Padron pepper. It has a piquant and peppery flavor with sweet and vegetal nuances. Its heat can vary from very mild to spicy hot with one in ten peppers offering a heat, unlike the others, on average its Scoville units range between 100 and 1,000.
Availability: Year Round from Mexico
Habanero Pepper
Habanero Chile Peppers are considered to be the hottest edible Chile in the world. The Heat of the Habanero Chile pepper usually ranges between 100,000-350,000 Scoville units but some have been rated as high as 600,000 Scoville units. There are at least 18 varieties of Habanero Peppers and new types are being grown.
Availability: Year Round from Mexico
Chile Manzano
Manzana chile peppers can range from light green when immature to bright yellow, orange and red when ripe. Its heat level as well can vary from mild to hot depending upon specific variety and by maturity. While like many peppers the Manzana can be used when immature, it is most commonly utilized in its fully mature stage. Scoville units range between 10,000 and 30,000 on average.
Availability: Year Round from Mexico
Fresh Peppers
– 10#, CTN
Thai Chili
– 30#
For all Chili Peppers
1. Drying Chillies: Rinse the chilies under cool running water, taking care to wash away dirt and other debris. Pick out bruised or damaged chilies, since these won’t keep for long periods of time. Pat the chilies dry with a paper towel before proceeding. Lay them out on a wire rack. You can use a cooling rack or another rack that has vents to allow airflow circulation from below. If possible, avoid using a solid cooking sheet or tray, since the lack of air flow will make it more difficult for the peppers to dry evenly. Try stringing and hanging the chilies. This is an easy and decorative way to dry them. Once the chilies are dry, you can keep them hanging up or store them for later use. Here’s how to do it: Thread a needle with a long piece of strong thread or fishing line. Pierce the chilies just under their caps to thread the needle through them. Do this until all of the chilies have been threaded. Hang them in a well ventilated and sunny place in your home. In three days to a week, they’ll be dry and ready to use
Oven dry the chilies. This is a good technique if you can’t wait days, and don’t want to wait for the chilies to dry out naturally. Instead of keeping the chilies whole, slicing them helps them dry evenly and quickly. Follow these simple steps: Slice the cleaned chilies in half lengthwise. Lay them seed-side up on a baking sheet. Bake at 125 degrees F (or your lowest setting) for several hours. This is still a lengthy process but quicker than air drying. You could also use a food dehydrator for quick results.
2. Pickling Chilies: Wash and slice the chilies. It’s not completely necessary You may quarter them or slice them lengthwise. If you prefer to preserve the chilies whole, use a knife to make a small slit in the side of each chile, which helps to preserve the shape. Depending on how hot you want your pickled chiles to be, you can remove the seeds or keep them.
Pack the chilies in a sterilized jar. Choose a clean canning jar and fill it to within an inch of the rim with chiles. Make sure the jar has a tight-fitting lid. Plastic is preferable since it won’t rust in the refrigerator. If you want to flavor the chilies, mix in three tablespoons of salt and 15 peppercorns before packing the chilies.
Heat white vinegar to a low boil. Use about two cups of vinegar, or enough to pour into the jar and cover the peppers completely. When the vinegar is hot, Pour the hot vinegar over the peppers. Fill the jar to within about half an inch of the top. Store in the refrigerator. The longer you let the mixture sit, the stronger the pickled taste will get. Enjoy the pickled peppers as a side dish or on sandwiches. The spicy vinegar makes an excellent salad dressing.
3. Preserving in Olive Oil: Wash and slice the chilies. To prepare chilies for preservation in oil, most people slice them into strips. However, smaller chilies may be left whole. Leave in as many seeds as you want depending on the heat level you desire. Lay them out on a baking sheet in a single layer. Broil the pepper pieces. Cooking the chilies before preserving them will help to bring out the best in their flavor. You can roast them over a grill or a gas burner. Pack the peppers in olive oil. Put the peppers in a clean jar or bottle. You may want to use a decorative olive oil container. Pour olive oil over the peppers until they’re entirely covered. Store the jar in a cool, dark place.
Anaheim Pepper
| Amount Per Serving: 1 pepper (45 g) |
| Calories 18 |
| % Daily Value* | |
| Total Fat 0.2 g | 0% |
| Saturated fat 0 g | 0% |
| Polyunsaturated fat 0.1 g | |
| Monounsaturated fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 4 mg | 0% |
| Potassium 145 mg | 4% |
| Total Carbohydrate 4 g | 1% |
| Dietary fiber 0.7 g | 2% |
| Sugar 2.4 g | |
| Protein 0.8 g | 1% |
| Vitamin A | 8% | Vitamin C | 107% |
| Calcium | 0% | Iron | 2% |
| Vitamin D | 0% | Vitamin B-6 | 10% |
| Cobalamin | 0% | Magnesium | 2% |
Jalapenos
| Amount Per Serving: 1 pepper (14 g) |
| Calories 4 |
| % Daily Value* | |
| Total Fat 0.1 g | 0% |
| Saturated fat 0 g | 0% |
| Polyunsaturated fat 0 g | |
| Monounsaturated fat 0 g | |
| Trans fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Potassium 35 mg | 1% |
| Total Carbohydrate 0.9 g | 0% |
| Dietary fiber 0.4 g | 1% |
| Sugar 0.6 g | |
| Protein 0.1 g | 0% |
| Vitamin A | 3% | Vitamin C | 27% |
| Calcium | 0% | Iron | 0% |
| Vitamin D | 0% | Vitamin B-6 | 5% |
| Cobalamin | 0% | Magnesium | 0% |
Pasilla Pepper
| Amount Per Serving: 1 pepper (7 g) |
| Calories 24 |
| % Daily Value* | |
| Total Fat 1.1 g | 1% |
| Cholesterol 0 mg | 0% |
| Sodium 6 mg | 0% |
| Potassium 156 mg | 4% |
| Total Carbohydrate 3.6 g | 1% |
| Dietary fiber 1.9 g | 7% |
| Protein 0.9 g | 1% |
| Vitamin A | 50% | Vitamin C | 0% |
| Calcium | 0% | Iron | 3% |
| Vitamin D | 0% | Vitamin B-6 | 15% |
| Cobalamin | 0% | Magnesium | 2% |
Serrano Pepper
| Amount Per Serving: 1 pepper (6.1 g) |
| Calories 2 |
| % Daily Value* | |
| Total Fat 0 g | 0% |
| Saturated fat 0 g | 0% |
| Polyunsaturated fat 0 g | |
| Monounsaturated fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 1 mg | 0% |
| Potassium 19 mg | 0% |
| Total Carbohydrate 0.4 g | 0% |
| Dietary fiber 0.2 g | 0% |
| Sugar 0.2 g | |
| Protein 0.1 g | 0% |
| Vitamin A | 1% | Vitamin C | 4% |
| Calcium | 0% | Iron | 0% |
| Vitamin D | 0% | Vitamin B-6 | 0% |
| Cobalamin | 0% | Magnesium | 0% |
Tomatillos
| Amount Per Serving: 1 medium (34 g) |
| Calories 11 |
| % Daily Value* | |
| Total Fat 0.3 g | 0% |
| Saturated fat 0 g | 0% |
| Polyunsaturated fat 0.1 g | |
| Monounsaturated fat 0.1 g | |
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Potassium 91 mg | 2% |
| Total Carbohydrate 2 g | 0% |
| Dietary fiber 0.6 g | 2% |
| Sugar 1.3 g | |
| Protein 0.3 g | 0% |
| Vitamin A | 0% | Vitamin C | 6% |
| Calcium | 0% | Iron | 1% |
| Vitamin D | 0% | Vitamin B-6 | 0% |
| Cobalamin | 0% | Magnesium | 1% |
Yellow Caribe Pepper
| Serving Size: 1 (1oz) | |
| Amount Per Serving | |
Calories from Fat 1 Calories 11 | |
| % Daily Values* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Polyunsaturated Fat 0g | |
| Monounsaturated Fat 0g | |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 287mg | |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 0% |
| Sugars 1g | |
| Protein 1g | |
| Vitamin A | 5% | Vitamin C | 67% |
| Calcium | 0% | Iron | 2% |
Red Fresno
| For a Serving Size of 1 pepper(45g) | |
| Calories 20 | Calories from Fat 0(0%) |
| % Daily Value * | |
| Total Fat 0g | – |
| Sodium 10mg | 1% |
| Carbohydrates 3g | – |
| Net carbs 3g | – |
| Fiber 0g | 0% |
| Glucose 2g | |
| Protein 1g | |
| Vitamins and minerals | |
| Vitamin A 720μg | 80% |
| Vitamin C 153mg | 255% |
| Calcium 0mg | 0% |
| Iron 0mg | 0% |
Hungarian Pepper
| For a Serving Size of 1 pepper(27g) | |
| Calories 7.8 | Calories from Fat 1(12.7%) |
| % Daily Value * | |
| Total Fat 0.1g | – |
| Saturated fat 0g | – |
| Monounsaturated fat 0g | – |
| Polyunsaturated fat 0.1g | – |
| Sodium 0.3mg | 1% |
| Potassium 54.5mg | – |
| Carbohydrates 1.8g | – |
| Net carbs 1.5g | – |
| Sugar 1g | – |
| Fiber 0.3g | 2% |
| Protein 0.2g | |
| Vitamins and minerals | |
| Vitamin A 11.1μg | 2% |
| Vitamin A IU 220.3IU | – |
| Vitamin B6 0.1mg | 11% |
| Vitamin B12 0μg | 0% |
| Vitamin C 25.1mg | 42% |
| Vitamin D 0μg | 0% |
| Vitamin D IU 0IU | – |
| Vitamin E 0.1mg | 1% |
| Vitamin K 2.7μg | 3% |
| Caffeine 0mg | – |
| Calcium 3.2mg | 1% |
| Iron 0.1mg | 2% |
| Magnesium 4.3mg | 2% |
| Phosphorus 7.8mg | 1% |
| Zinc 0.1mg | 1% |
| Copper 0mg | 2% |
| Manganese 0.1mg | 3% |
| Selenium 0.1μg | 1% |
| Retinol 0μg | – |
| Lycopene 0μg | – |
| Thiamine 0mg | 2% |
| Riboflavin 0mg | 1% |
| Niacin 0.3mg | 2% |
| Folate 14.3μg | 4% |
| Choline 2.1mg | 1% |
| Water 24.7g | – |
Shishito Pepper
| Serving Size: 100 g | |
| Amount Per Serving | |
Calories from Fat 2 Calories 27 | |
| % Daily Values* | |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.047g | 0% |
| Polyunsaturated Fat 0.113g | |
| Monounsaturated Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 362mg | |
| Total Carbohydrate 5.71g | 2% |
| Dietary Fiber 1.8g | 7% |
| Sugars 2.49g | |
| Protein 1.92g | |
| Vitamin A | 77% | Vitamin C | 185% |
| Calcium | 4% | Iron | 8% |
Habanero Pepper
| Serving Size: 100 g | |
| Amount Per Serving | |
Calories from Fat 2 Calories 27 | |
| % Daily Values* | |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.047g | 0% |
| Polyunsaturated Fat 0.113g | |
| Monounsaturated Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 362mg | |
| Total Carbohydrate 5.71g | 2% |
| Dietary Fiber 1.8g | 7% |
| Sugars 2.49g | |
| Protein 1.92g | |
| Vitamin A | 77% | Vitamin C | 185% |
| Calcium | 4% | Iron | 8% |
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