Roquito sweet chili peppers how hot
Hot Pepper Plants: Tips on Growing Peppers for Hot Sauce
If you are a lover of all things spicy I bet you have a collection of hot sauces. For those of us who like it four stars hot or bigger, hot sauce is often an essential ingredient in our culinary masterpieces. In recent years there has been a dizzying variety of these tongue sacs available to consumers for delicate delicacies, but did you know that it is easy to cook yourself and start growing your own peppers for making hot sauces? What are the best peppers for making hot sauce? Read on to find out.
Types of hot peppers for making sauce
There are an almost infinite number of pepperoni plants to choose from. Chili colors range from bright orange to brown, purple, red, and even blue. The heat levels vary depending on the Scoville heat index, a measure of the capsaicin in peppers - from hot socks to a slight tingling sensation on the tip of the tongue.
With such a variety, it is difficult to narrow down which chilli pepper to plant. The good news is that everyone can make amazing sauce. Remember that in the garden, peppers have a tendency to pollinate each other. So unless you're planting just one type of hot pepper, it really sucks how hot different varieties can get.
I like the element of surprise, however, and using different types of hot peppers to make sauce is really something of an experiment. Start with a small batch first. Too hot? Try a different combination or try roasting the peppers instead of using them fresh, which gives a whole new flavor profile. Anyway, I digress back to types of hot peppers for the sauce.
Hot peppers for sauce
Peppers are partially categorized according to their heat on the Scoville scale:
- Sweet / mild chili peppers (0-2500)
- Medium Chili Peppers (2501-15,000)
- Medium hot chili peppers (15,001-100,000)
- Hot chili peppers (100.001-300.000)
- Superhots (300, 001)
Mildly seasoned peppers contain:
- Paprika Chili, which is usually dried and ground.
- Soroa chilli, also dried and ground.
- Aji Panc, a very mild deep red with burgundy pepper.
- Santa Fe Grande or yellow hot pepper
- Anaheim, a mild and medium-sized pepper, used both green and red.
- Poblano is a very popular variety that is dark green, gradually ripens to dark red or brown, and is often dried - called ancho chili.
- Hatch chili peppers are also in the mild Scoville scale and are long and curved, perfect for stuffing.
- Peppadew peppers are grown in the Limpopo Province of South Africa and are actually the brand name for the sweet and savory peppers.
- Espanola, Rocotillo, and New Mex Joe E Parker peppers are also on the bland side.
Pasilla chili peppers are really interesting. They are dried chilaca peppers known as pasilla bajio or chile negro when fresh. Eight to ten centimeters long, the heat index of this pepper ranges from 250 to 3,999 Scovilles. So, these peppers range from mild to medium.
A little warmer, here are a couple of medium options:
- Cascabel chillies are small and deep red.
- New Mex Big Jim are a gigantic grape variety and a cross between a few different chilli varieties and a Peruvian chilli.
- Ancho pepper
- Jalapenos and serrano peppers, which I can vary from very mild to slightly spicy, are even warmer.
To turn up the heat, here are some medium-hot peppers:
The following are called chili peppers:
- Orange habanero
- Scotch Bonnet
And now we're moving it to nuclear power. The superhots include:
- Red Savina Habanero
- Naga Jolokia (aka Ghost Pepper)
- Trinidad Moruga Scorpio
- Carolina Reaper, considered one of the hottest peppers of all time
The list above is by no means exhaustive, and I'm sure you can find many other strains. The point is, when growing peppers for making hot sauce, narrowing down the choices can be the challenge.
How for the best peppers to make hot sauce? Each of the above ingredients, combined with the three basic elements for the perfect hot sauce - sweet, sour and hot - make for a perfect flavorful elixir.
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