Poblano Pepper
500–2,500 SHU
The Poblano is a large, green, heart-shaped pepper with an amazing smoky flavor. It rates fairly low on the heat index even at its hottest. The Poblano is most commonly roasted and used in Chile Rellenos.
Hungarian Wax Pepper
5,000–15,000 SHU
This pepper, most commonly seen in its pale yellow stage, will turn a nice red color when fully ripened. It grows to be about 5–8 inches in length and looks very similar to its sweeter cousin, the Banana Pepper. It has a medium-hot black pepper flavor. The wax pepper is great de-seeded, sliced very thin and added to sliced cucumbers, bean sprouts and tomato wedges soaked in rice vinegar. We only carry this pepper when it is available locally (typically August through September).
Cherry Bomb
2,500–5,000 SHU
The Cherry Bomb is a small, globe-shaped pepper that turns from a beautiful green to a vivid red color when ripe. The growing conditions will determine the spice level of this sweet, smoky-flavored pepper. You can pickle it, stuff it or use it in salsas. The sky is the limit with this pepper; don’t be afraid to experiment with it! We only carry this pepper when it is available locally (typically August through September).
Jalapeño Pepper
2,500–9,000 SHU
One of the more versatile hot peppers, jalapeños work well for when you want to add just a little spice or a lot to any dish. Stuff them, pickle them, or slice and toss them on a salad. Jalapeños are the featured pepper in our Lakewinds’ own “Salsa That Swings” and “Lite Rock Guac.” They’ve also fantastic cut in half length-wise, de-seeded, stuffed with cream cheese, wrapped in bacon and roasted.
Habanero Pepper
150,000–325,000 SHU
This is the hottest pepper in our stores! This orange-colored pepper has a slightly seared look. Despite its heat, it makes great sauces and pepper jellies. The Habenero is the pepper that kicks up the heat in Lakewinds’ own “The Guac That Rocks” and “Ring of Fire Salsa.”
About the Scoville Heat Scale
The Scoville scale measures the spicy heat of a chili pepper. The number of Scoville heat units (SHU) indicates the amount of capsaicin present, ranging from 0 (sweet bell pepper) to 16,000,000 (pure capsaicin). The scale is named after its creator, American pharmacist Wilbur Scoville, who developed the method in 1912 for measuring capsaicinoid content. –Information courtesy of chilliworld.com
-Dana Loerzel is the produce lead at Lakewinds Natural Foods.
Recipes:
Chilled Gazpacho Soup
Serves 6
Recipe courtesy of CeCe Helsper of Lakewinds Natural Foods
INGREDIENTS
1 qt. R.W. Knudson Very Veggie Juice or tomato juice
1 white onion
1 large cucumber
1 Tbsp. jalapeño pepper, minced
1 Tbsp. habanero pepper, minced
DIRECTIONS
Clean and mince onion and cucumber. Mix all veggies together with juice and chill for 2 hours. Season to your taste.
Bacon-Wrapped Jalapeño Poppers
Serves 2–3
Recipe courtesy of CeCe Helsper of Lakewinds Natural Foods
INGREDIENTS
1 lb. bacon, thinly sliced
6 large jalapeños
1 package of cream cheese
Toothpicks
DIRECTIONS
Cut a thin slice out of the backside of each pepper and clean out the seeds. Stuff cream cheese inside each pepper until full. Replace the thin pepper slice onto the pepper and wrap with bacon. Stick a toothpick into the pepper to hold it together. On very hot grill, begin to cook the bacon-wrapped pepper. Turn the pepper until bacon is crispy.
