Pepperitaville

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Beaver Dam

Brought to the Wisconsin community of the same name in 1912 by a Hungarian immigrant named Joe Hussli, the pepper's attraction is a sweet-yet-spicy flavor. There's heat in the back, but the first thing you taste is a sweet chili taste. The pepper can be tricky to grow. It requires a trellis or some other support or the 9-inch long peppers will pull over the plant. Scoville 6,000-10,000

 

Guajillo Chili-Mexico

A guajillo chili (chili guajillo in Spanish) is a variety of chili produced by drying the mirasol chili and which is widely used in the cuisine of Mexico. It’s thin, deep-red flesh has a green tea flavor with berry overtones. Fruits are large and mild in flavor, with only a small amount of heat .  They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, and then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce. Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish!  One of the most under-rated peppers in the “hot” category in my opinion!  I have grown these for more than 35 years! Scoville-2,500 to 5,000

 

Hinklehatz

Named by its Pennsylvania Dutch growers, the 'Hinkelhatz' is a rare heirloom pepper which translates to “chicken heart,” a description of its size and shape. The variety is one of the oldest preserved by this group of Mennonites, cultivated for well over 150 years. Its flavor is described as “stocky” and it is considered to be quite hot. The Hinkelhatz is traditionally used exclusively for pickling. The Pennsylvania Dutch cooked and pureed it to make a pepper vinegar, a condiment often sprinkled on sauerkraut.   Scoville 75,000 to 100,000

 

Portugal-US

Very hot, very thin, very red, very glossy - this superb variety doesn't do anything halfway!  An early 1920's heirloom.  According to the 1935 Harris Seed catalog “If you want a large hot pepper you should try the new Hot Portugal. The best hot pepper we know.”  Scoville-5,000-30,000

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Santa Fe Grande (Guerro)-Mexico

Santa Fe Grande Chiles start off yellow, then turn orange and then red when mature.  All three colors; yellow, orange and red can be on one very attractive plant at the same time.  The Santa Fe Grande pepper is a yellow wax type pepper with sweet overtones and medium heat.  With its thick flesh this chili makes great salsa and pickles that are very colorful. One of my top 5 best sellers.  People buy this pepper and like it so much they come back to buy more! Heat level: Medium Scoville 3000 - 5000

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Valero-Mexico

I LOVE the chilies that turn brown!  They have a totally different flavor from maturing red chilies...smoky, with a raisin-current thing going on.  Originally from Buenaventura, Chihuahua, Mexico, this seed was first collected by "Native Seed Search" in 1990. Fleshy when green and a rich brownish-black to reddish-brown when mature, Vallero Chiles generally have a medium heat but can vary. These make incredible "Chili Colorado"sauce! Scoville 2,000-10,000

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Yellow Chaco-Paraguay & Argentina

RARE!  Chaco -- a vast thorny wilderness that spans the borders of Paraguay, Bolivia, and Argentina – an
area some believe is the birthplace of the chili pepper.  The Chaco is one of the poorest and most remote

regions in South America. The first paved highway in the region is less than five years old. The outlet of the primary river -- the Parapeti -- was not even known until 2001 when a British expedition attempted to

descend it for the first time and found themselves stranded in the crocodile-infested Izozog Swamps.  This unassuming chili is a legend in it's own right!  VERY hot.  Heat similar to Fatalii but with better over-all flavor I think.  Scoville-150.000-200,000.

 

 

 

 

LANDRACE VARIETIES

For hundreds of years, Chili peppers have been grown on the Pueblos of New Mexico with most be located at above 3500 foot elevation.   The term "landrace" is used to describe a plant variety that has been carefully selected for desired characteristics and grown over a long period of time with seed saved only from those fruits that most closely resemble a desired end product.  Due to the high elevation, the Pueblos of New Mexico wanted a chili that was well adapted to their high elevation-short growing season.  These are some of the best of the New Mexico landrace varieties

and they will always be some of the earliest to mature.

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Chimayo-Chimayo Pueblo-New Mexico

Famous New Mexico chili from the farming town of Chimayo in northern New Mexico, at 5,900 ft elevation. Mildly hot 3-5” long fruit are probably the earliest chili to ripen to red. Thin skinned and easy to dry. In the opinion of many "Chili Heads", Chimayo is in the running for best tasting chili powder. Since it is not too hot, you can use it in large quantities and achieve flavor nirvana, not heat nirvana. “Renewing America’s Food Traditions” variety listed with the “Ark of Taste” as a threatened American food tradition.  Chimayo chilies are legendary for their flavor and for chili connoisseurs a must on their pepper wish-list to try.  Scoville 8,000 to 10,000

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Isleta-Isleta Pueblo-New Mexico

From Isleta Pueblo (4,900'), first collected in 1993. An exceptionally tasty native New Mexico chile traditionally strung into ristras, then ground. It has broader shoulders and is less fleshy than Isleta Long. Mild-medium heat level.  Scoville-3,000-7,000

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Nambe Supreme-Nambe Pueblo-New Mexico

From Nambe Pueblo in New Mexico, at about 6,000'. A farmer in the Pueblo selected this natural occurring cross between two native varieties. Smooth-skinned and slightly triangular. Medium heat, slightly sweet when red.

Scoville-3,000-7,000

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Zia-Zia Pueblo-New Mexico

From the same farmer as for our regular Zia Pueblo chile, but a cross between the local landrace chile and a larger, fleshier landrace chile from Ignacio, Colorado, which it resembles. Excellent drying chili and makes terrific sauce.Medium heat.  Scoville 5,000-10,000

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