Anaheim peppers bring a peppery, mild, and spicy taste to the dinner table. They have a nice kick that will add a pop to any dish, without melting your face off.
These bad boys (or girls) are nice step up from a more milder pepper, like the Anaheim. Still not in the melt-your-face-off category but, have a pop like an M80. Perfect for stuffing as cherry bomb poppers!
The all mighty jalapeno is by far the go-to for those who enjoy a little heat. They hit around the 2,500 to 8,000 on the Scoville Scale, considered mild to moderate. Widely used from poppers to popcorn, they’re a nice dash to any dish for those who can stomach them.
A little uncertainty is always a good way to keep you on your toes, which is why Padrón peppers are awesome. 1 out of 10 are going to have a nice kick while the majority are more on the mild side. They’re perfect to sauté with a little olive oil and a dash of salt and pepper, throw them into a dish or eat all by themselves.
Serranos are probably our hottest pepper (for now anyway). We keep culinary in mind, producing peppers that are great in dishes and not unbelievably hot. So, if you’re looking for a step up from the jalapeno, Serranos are your next stop!
Shishitos are a variety derived from the Padron pepper, so you guessed it, another game of Russian Roulette! They have the occasional and unexpected pop of heat, which make them quite fun for a friendly BBQ side dish. These little guys have such a great taste all by themselves served up a little charred or fried, the occasional blast of heat just makes them all the more fun.
Sweet Pepper Medley
Sweet and crunchy, these beauties are perfect to eat raw but their hollow insides with tasty seeds make them perfect for stuffing!