Garden 2023 "Produce" Peppers

All heirloom tomatos and peppers were planted out this year, belive it or not, we even tried to cataloge as many as we can for next year. First up, are Harvasu peppers. On the Scoville Heat index they range anywhere from 3000 to 5000. This is a Santa Fe-type pepper, a favorite in the Southwest. The fruits are thick-walled and cone shaped. They’re a good choice for stuffing, frying, or pickling, or use them to create a spicy version of chile rellenos. Havasu peppers are typically harvested when yellow, but also tasty when ripened to red. Next on the list is the "bird" pepper, also known as the Pequin pepper is a hot chili pepper cultivator comonly used as a spice. Pequin peppers are very hot, often 5-8 times hotter than jalapenos on the Scoville scle. Their flavor is described as citrusy and nutty. Habanero and Jallepeno finish out the list of what was raised this year. The habanerois a hot variety of chili. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red but the fruit may also be white, brown, yeloow, green or purple. On the Scoville scale, their ratings are between 100,000 to 350,000.THe habaneros heat, flavor, and floral essence make it a regular ingredient in hot sauces and other spicy foods. Finaly, the Jalapeno. A medium sized chili pepper. It can have a range of pungency, with Scoville heat units of 4000 to 8500. Commonly picked nd consumed while still green, it is occasionaly allowed to fully ripen and turn red, orange, or yelllow. It is a wider and generally milder then the similar Serrano pepper. This year every pepper we grew will be dried. Next year, we are thinking of doing some pickling, such aswith the banana, the Jalapeno and the Habenero.