A coworker brought in some habanero peppers recently. (The small orange ones.) After noting how happy I was at the prospect of trying them, another coworker brought me a selection of peppers from her garden.
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I took a very small nibble of the habanero, knowing their reputation for heat, and got nothing. I took a bigger nibble and felt it. Not enough to go running for coolant, but enough to know a full bite would have been difficult. No flavor to speak of.
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The largest of the group is the sugar chili. My coworker tells me that the crop this year is extremely variable in its heat level. I ate this one plain with no heat felt at all. Pleasant, but not strong flavor. A little sweeter than usual.
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The yellow one, ho Chi Minh, is supposed to be the hottest of the group after the habanero. Slightly sour taste, no heat.
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The round one, cherry, has a nice fruity taste and heat that accumulates. My first bite held no heat, but by the time I finished it my mouth was fully in flame. Yum!
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The fat red one is the chilipeno. No heat, mild flavor.
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The curly red one is the Portugal. Slightly fruity taste, not so much as the cherry. Heat was evident right from the start and lingered on for a while afterward.
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Not shown are the bell peppers Carrie is growing for me. I like those in sandwiches.
It's difficult to find peppers with the heat we're used to from Phoenix cuisine. Although there are several Mexican restaurants in the area, none are even close to what I'm used to.
ReplyDeleteHaven't had a decent chili relleno since I moved. I know poblanos aren't high on the Scoville scale, but they shouldn't be *bland*. The last chili relleno I had tasted more like a celery relleno!!!
Great photo of the different varieties of peppers! Never been very fond of peppers, especialy the hot kind, and have had problems with the bell peppers. Getting used to the bell peppers though, as they are suposed to be good for high blood pressure.
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