Shishito

The Shishito is another heated, small frying pepper. It has thin walled flesh, is sweet and hot and is popular in Japan. Also popular now with chefs nationwide in the U.S., this small fryer is found on many restaurant menus and enjoyed at home as they become available.

Uses: Quite popular now in our modern culinary culture, Shishito peppers may be fried and blistered, grilled, prepared as a tempura, etc... These peppers have the perfect medium heat where the Spanish Padron frying pepper may be too spicy at times for some (myself included).

Heat: Individual peppers may vary from mild to hot.

Inferno Hungarian Hot Wax Chile

Inferno/Hot Spot

The Inferno is a type of Hungarian Hot Wax (wax means yellow color) chile and starts off yellow to lime green and once picked turns orange and finally a rich red. Deceptively hot, this 7 inch long chili has a distinct, fruity sweet pepper taste with an after burn.

A main ingredient for our chipotle products, excess inferno chiles are grown, harvested, chopped, smoked and dried throughout the harvest season to create flavorful chipotles, chipotle powder and our popular Panonia chile jam that is made up entirely of Hungarian chiles.

Uses: It is unique and wonderful according to an addicted farm stand customer who uses it to flavor and spice up her bean dishes throughout the season and using those she has stored for the winter in her freezer.

Heat: Very Hot! Castrate (remove seeds and membrane) to make heat level more palatable.

Padron

Padron

Pimientos de Padrón are named after a town in Galicia Spain. They are usually fried in salt and served as a tapa. Eating them might be compared to playing Russian Roulette. Each pepper is delicious, but occasionally you will get one that is explosively spicy. Sometimes almost all of them are highly explosive but then occasionally, an entire batch is sweet. Enjoy the gamble!

Uses: The best way to eat them is to savor them in unfussy glory—toss in a pan with olive oil and cook over high heat until blistered, about 3 to 5 minutes. Sprinkle with sea salt, and devour.

Heat: Mild to extremely hot, notoriously variable.

Aji

Aji Amarillo

Aji Amarillo means yellow chile in Peru and refers to the vibrant color of this chile when allowed to fully ripen. Aji is the commonly used word for chile in the South American region.

Other Names: In dried form this chile may be referred to as cuzqueno (from Cuzco, Peru).

Uses: The fresh and vibrantly colored pods are wonderfully fruity when used fresh and are a perfect ingredient for ceviches and salsas. The pods are also dried and ground to make a beautiful and uniquely flavored powder. Aji chiles are considered a staple ingredient in Peruvian cuisine.

Heat: Very Hot. Aji chiles compete with or exceed the heat of Habanero-type chiles both being members of the chinense species and containing some of the highest levels of capsaicin.

Habanero

Habanero

The name Habanero means from Havana, referring to Havana, Cuba where it may have originated. Noted to be 50-100 times hotter than a Jalapeno and is one of the hottest chiles to be found. Be careful when handling this intensely hot chile.

Other Names: Habaneros are closely related to and are often called Scotch Bonnet and Jamaican Hot chiles.

Uses: Complimenting the intense heat of these chiles is a distinct tropical fruit flavor that mixes wonderfully with tomatoes and fruit. The riper the chile the sweeter the fruity flavor will become. Habaneros are used for salsas, chutneys and marinades, and “jerk” recipes and are increasingly popular as a bottled hot sauce. Preserve some for later by freezing whole pods or drying them for later use.

Heat: Extremely Hot. Hababneros are members of the chinense species and contain some of the highest levels of capsaicin.

Cayenne

Cayenne
Red and Golden

The origin of this chile is likely traced back to the South American country called French Guiana. It may have been named for the capital city that exists here or the river called Cayenne that flows through the country. The name may also be rooted in the South American Tupi Indian word for pepper, kian. Portuguese traders have since spread this chile around the world.

It is unfortunate to learn that commercially produced “Cayenne” condiments or spices may or may not actually contain the actual chile. Rather a blend of similar pungent and small red varieties of the same species may be used to create a product using the name Cayenne.

Other Names: Sometimes called a Ginnie pepper. Both the guajillo and de arbol chiles are types of Cayenne.

Uses: Caynne may be used in sauces or soups, in bottled hot sauces, or decoratively. Favored in Creole and Cajun cooking, Cayennes may often be selected for gumbos and like dishes. Use in fresh green or red form for spicy salsas. They are predominantly used as a dried chile powder.

Heat: Very Hot.

Serrano/Fresno/Santa Fe

Serrano

In Spanish, the literal translation of the word Serrano means “from the mountains.” This title is in reference to the supposed origin of this chile from the mountain ridges, or serranias, located north of Puebla and Hidalgo in Mexico.

Uses: Serranos are primarily used in fresh green form, but will also ripen to a sweeter and more mature dark red. Either color can be used interchangeably in fresh salsa, roasted for sauces, or pickled. This is a great substitute for a Thai chile if one cannot be found. Serranos are mostly used fresh due to their thick flesh, making drying difficult.

Heat: Hot.

Fresno

This chile was named for the city of Fresno, CA where it was very likely developed by the Clarence Brown Seed Company in 1952. The Fresno chile is a medium sized wax-type fruit and is sweet ad hot, especially when allowed to ripen entirely to its red form. Don’t mistake it for a red Jalapeno, the Fresno has broader shoulders and more heat. It may also be mistaken for a Santa Fe chile that has a similar broad shape, but may be distinguished by color. Fresnos are never yellow or orange like the Santa Fe, but mature from light green to red.

Other Names: May be referred to as chile caribe or chile cera.

Uses: Fresno chiles are often used in the green stage for seasoning, sauces and pickling. They are also excellent for use in salsas, ceviches, stuffing, and may be roasted and added to sauces.

Heat: Hot.

Santa Fe Grande

The Santa Fe is a type of guero chile, a Spanish word for blonde. This word applies to any yellow pepper or chile in Mexico. Although the Santa Fe ripens fully to a deep red, it is often used in a mature yellow phase therefore making it relevant as a blonde/guero chile. These chiles are grown throughout the southwestern U.S.

Uses: Santa Fe chiles have a thick flesh and perhaps a melon-like flavor with a good sharp heat. Traditional uses are in yellow moles, salsas and they may be pickled. Additionally, ornamental quality of these and other small chiles is not to be overlooked.

Heat: Hot.

Poblano, Ancho, Mulato

Poblano

The name Poblano is derived from the name of a valley called Puebla that is located south of Mexico City where these chiles were first cultivated.

Other Names: Poblano refers to the green, or less mature, stage of several different varieties of chiles including Ancho and Mulato.

Uses: This is one of the most popular fresh chiles used in Mexico. Always use cooked or roasted, roasting enhances the full and earthy flavor. The large size and thickness of flesh of the Poblano makes them ideal for chiles rellenos or other stuffed chile dishes.

Heat: Mild to medium spice.

Ancho

The name Ancho means broad, referring to the broad and heart shape of these pods once they have dried. Anchos are probably the most commonly used dried chile in Mexico where many varieties are cultivated. Anchos are so popular they may be found under cultivation somewhere in Mexico year-round to supply market demand, but will also grow well in the right regions of the U.S.

Other Names: Ancho is the red, ripe form of the green Poblano chile. Not to be confused with the Mulato, both chiles are called Poblano in their green chile stage, Ancho ripens to a deep red and Mulato a dark chocolate brown color.

Uses: This is an excellent all purpose dried chile and chile powder. The medium spice combined with the sweet dried and concentrated flesh is perfect for most recipes including sauces, moles. When in season, try roasting a perfectly ripened Ancho and indulge in a superb fresh chile.

Heat: Variable from mild to medium.

Mulato

Mulato means and is a light brown cultivar of a ripe Poblano, comparable to the ripe, red Ancho.

Other Names: This chile ripens from a green Poblano to a chocolate brown chile. This chile may be found mislabeled as a Pasilla in the U.S.

Uses: This is an excellent dried chile and chile powder. The medium spice and sweet brown flesh pair perfectly both fresh and dried. Try feasting on a fresh roasted Mulato chile when in season or snack on a few dried pieces as you formulate the perfect recipe for such a flavorful chile. Mulatos are a great choice for sauces and moles.

Heat: Variable from mild to medium.

Chile Planting Time!

From the greenhouse to the field, the chiles are currently amidst a major transition in their annual lifetime. Let us follow them from their cushy home in the greenhouse (note the cleared out spaces of chile trays in the image to the left) where they may be running out of root space in their little pots to the field where plenty of root space and soil nutrition is available in abundance, but the outdoor environment could offer new challenges for survival (including wind, temperature fluctuations, water variability, pest exposure, etc...)

An important component of this operation that occurs during transportation is keeping track of all the varieties. Tierra grows so many types peppers and chiles that the subcategories bewilder me each time I go hunting for a particular variety. There are sweet peppers, pimientos, chipotle types, drying chiles, New Mexicos, frying chiles and peppers, the really hot Chinenese types and so many more. I'd have to consult the lists to recite them all. So this is another place in the system where record-keeping is a key element. With careful records, we are able to easily consult the inventory without having to hunt through tray after tray of plants. Unfotunately, some of this data was missing as the chiles were organized for their places in the field, causing a bit of wasted time and extra work. I'm sure we will get it perfect next season.

Row after row is planted into the windy weather we are currently having. This is not great on the freshly transplanted chiles, but that is why you spend days in the greenhouse insuring strong and healthy plants with thick stems. Similar varieties are placed together for convenience of harvest or cultivation, whatever takes priority. Chiles and peppers always get a front row spot in the vicinity of the farm stand when possible for the enjoyment of all you who take the time to visit and tour the fields.

Similar to other transplanting methods throughout the farm, Kara and Lee follow Wayne in the tractor as they place the chiles in the soil by hand in the furrow the tractor has created as they progress down the row. Timing and spacing are the considerations that keep one focused during this task. This is not difficult if all goes smoothly, but occasionally big clods of dirt stop everyone or a few plants that are root bound to one another can disturb the operation.

The chile planting is currently in progress. It is best to do this work in waves so you don't break your back over too much transplanting. Also, running a business, getting to market, harvesting a specialty spring bounty, and going home and resting at the end of the day tend to interfere with getting hundreds of chiles all in the ground at once. This is an ideal time to come out and see the farm fields. I highly recommend a visit once again.

In the Kitchen: Making Jam

Chile jams are produced in a variety of flavors. If you are a Ferry Plaza Market customer you must know this well as you pass by the tasting table each time you enter the Tierra Vegetable tent in San Francisco. At the Farm Stand on Airport Boulevard jam sampling is also made available, usually a flavor or two at a time. There are so many to try!

*Farm Blend a medium spice with a mix of green and red chiles
*Verde a blend of Poblano, green Jalapeno and green New Mexico chiles
*Rojo hot red Jalapenos that have been tempered by sweet red Pimientos
*Chipotle the smokey version of the above described Farm Blend
*Panonia this jam is a milder spice and made from Hungarian chiles, hence the name, Panonia is what the Romans all the Danube River Valley, the origin of the featured chiles in this jam
*Chinense (NOT Chinese-Chinense is the species name for the hottest kinds of chiles like the Habanero) Three separate batches of Chinense jams were made last fall to include Aji chiles, Jamaican Habaneros, or Paper Lanterns. This is the hottest choice in the jam selection.
*Mystery you have to guess, of course
*Strawberry Rhubarb and Strawberry Chipotle are available at times, ask if this sounds like what you want and you don't see it.

Here are a few steps in the jam-making process so you might understand all of the work that goes into this special sweet and spicy all purpose and unique condiment....

First, the chiles are grown, planted, cultivated, harvested....and if this does not seem like enough work in itself it goes on from here....

Eventually, they are brought to the Tierra Vegetable commercial kitchen for processing that includes washing, preliminary chopping (sometimes a very spicy job!), then chopping into smaller pieces in the super sized food processer that I learned to become comfortable with last fall and even honed my technique to become as efficient as possible in my chile processing...



After the processing has been completed, ingredients and supplies are gathered for making a batch of jam! This includes items such as pectin and sugars (necessary jam ingredients), jars and lids (an expensive investment, but it must be packaged and preserved), labels are made, and shelf space provided.


Above is a large brew of Rojo jam cooking away. This scale of jam-making must be watched very closely, we'd hate to over cook and burn such quantities of our hard work.

Not only does Lee grow you incredible fresh chiles (and just about everything else), but she personally presides over these projects in the kitchen to bring even more to the off-season and diversity that is offered by the farm. What a large pot, huh?! Imagine cleaning up after this project.

And finally, the bottling process being performed by Wayne and Evie in the above image. This is actually even better with at least three people involved to keep all aspects of this job moving. As the jars at bottle, sterilized and heated lids are placed and hot jars full of jam are scooted aside quickly to keep up with the bottler. This is a good job to do with a focused team.

So there you have it. Many phases of work and many people are involved in bring the jam to fruition. It is really something you will find no place else with the diversity of chiles and flavors involved. I have seen customers come from across the nation to acquire these products at the Ferry Plaza market. Next time you pass the sampling table, grab a taste, but try not to drip!

These are the three chiles found in the Chinense Jam. Aji in on the right, Jamaican Habanero on the upper left and Paper Lantern is the red/pink one in the middle and lower left. If you hear the folks next to you at the sampling table calling the Chinense Jam Chinese, feel free to correct them for us. We have had plenty of opportunities to clarify on our own.

Seasonal Product: Tres Perros Dried Hot Chile Mix

Tres Perros (also known as a 3 Dog Night) is a night that is so cold that one must sleep in the company of three dogs in order to stay warm. It is also an Eskimo saying and belief for surviving a very cold night.

This mix of hot chiles has obtained this title due to its ability to have the same effect-to keep you warm at night. All kitchens ought to have a bag of out Tres Perros chiles around as a staple-just in case you need anything warmed up and because-like dogs and other pets-spicy foods warm you up and make you happy.

A blend of some of the hottest chiles grown at Tierra Vegetables, Tres Perros includes…
•Fogo-a long and thin, golden European chile
•Cayenne-long and thin red Cayenne and golden yellow
•Aji-Peruvian in origin with a distinctive fruity flavor, our Aji selection may include Panca (black), Amarillo (yellow) and Rojo (red).
•Costeno-a small red or yellow Oaxacan chile

***It is a known medical fact that eating spicy foods makes you happy!