I grew up in Texas, where jalapeños, poblanos, chili peppers, habanero peppers and many other varieties are plentiful and well-integrated into the local cuisine. So, it may surprise you that I don’t eat a lot of spicy foods. Occasionally, I will stray from using sweet red, yellow or green bell peppers and throw a few chopped jalapeños or poblano peppers into a dish. I do this anticipating a smoky and mildly spicy result. And, I am always surprised by the strength and heat that such a small amount contributes to a recipe. Still, I chow it down through teary eyes and burning taste buds. Because I love peppers.
Story continues after a quick message from our sponsor below.
There are over 20 species of the genus Capsicum of the nightshade family, many of which are integral to cuisines all over the world. But, despite the rich curries of India, the smoky spices of Ethiopia, and the scorching hot dishes of Thailand, the capsicum genus is native to the Americas. Archeological finds in Puebla and Oaxaca indicate that the chili pepper has been cultivated in Central and South America since at least 3000 BC. The encroachment of Spain, France, England and other countries into the Americas launched capsicum onto the world scene. It is now a globally dominant spice.
Most peppers are highly resilient, deter harmful insects and are easy to cultivate. They are ideal garden companions to a variety of plants, and you can even grow them on your windowsill. Most peppers change color as they ripen, which can also mean changes in nutrient density and heat. For example, if you leave jalapeños on the plant long enough, they begin to turn red. Red ripe jalapeños are smoke-dried and ground to make chipotle powder. Dry your own by threading a needle, running it through the stems of the peppers and stringing them together. Hang in a warm, dry place, such as a window, until dry and crackly.
Sweet peppers are sweetest and hot peppers are hottest at the height of their growing season, usually mid to late summer. If you are unsure how hot your peppers are, look them up on the Scoville scale or throw them under a knife and let your throat and tear ducts gage the heat.
There are many ways to use peppers, from drying to pickling to stir fry and soups. Three of the most common are jalapeño poppers, stuffed peppers, and salsa. As a native Texan, my dad always made the best salsa, in our Vitamix. Now, I roast my own peppers and garlic to craft a rich, smoky salsa that is sure to please a crowd. N
For all your pepper seeds click to visit Johnny’s Selected Seeds!
By S. Michal Bennett
As Featured In: Winter/Spring 2018 SPO Edition
