Types of Peppers
January 28, 2011 § 4 Comments
Peppers are a quintessential ingredient in salsa. You can use them fresh, roasted, whole, smashed, diced, as a powder, or dried. But don’t don’t let the variety scare you- learning which pepper to use and how much is easy when you understand all the different characteristics of each pepper.
- Spice Level: 1-5 (5 being the hottest!)
- Taste: What the pepper tastes like in raw form.
- Uses: What dish the pepper should be used for
- Variety: Different serving style the pepper is used in. (ex. powder form, ect.)
The most common peppers:
Jalapeños: A green, medium sized pepper originating in Mexico.
- Spice Level: Ranges from 1-3 (1, when the seeds and the capsicum, or membrane is taken out, and 3, when used whole.)
- Taste: Flesh has a mild fruity burning sensation, like a green bell pepper with a kick, and eaten whole (seeds and all) it has a warm mouth burning sensation.
- Uses: Jalapeños can be used in most all salsas, including guacamole and tomato based. Use to elevate the the salsa’s fresh flavor and to give the salsa and extra kick.
- Variety: Chipotles- smoked and ripe jalapeños, they can be found dried or canned in adobo. Jelly- jalapeños in a jellied form. Power- Jalapeños dried and ground.
Bell Peppers: A large pepper produced in Mexico comes in four different colors- Green, Red, Yellow, and Orange. The colors are determined by it’s stage in ripening.
- Spice Level: Sweet, but can have a slight kick (like the jalapeño) if the capsicum, or membrane, is left inside.
- Taste: The taste differs with each color. Green is most bitter because it is at the peppers youngest stage, Yellow is slightly sweeter, Orange and Red are the sweetest.
- Uses: diced for fresh salsas, which adds sweetness or roasted and diced to add a smoky flavor.
- Variety: Green, Yellow, Orange, Red, rarely white or rainbow (when the pepper is between stages).
Next time check out more uncommon pepper varieties!