A Guide to Peppers: Hot Edition

We grow a wide variety of hot and mild peppers for your culinary needs for our Fort Wayne CSA. Here, we've listed our hot peppers from hottest to mildest. Hot peppers are easy to preserve whole as pickled or dried peppers, or you can make pepper powder or hot sauce. I have provided my favorite use for each variety below.

Cayenne
 
The hottest pepper we grow! These are great to dry; simply use a needle and thread through the green stem, then hang the peppers in your kitchen. Use in curries, chilies, or soups. Make your own cayenne powder by dehydrating and grinding in a food processor. If you are brave, add a little to your coffee in the morning! 

Fresno
 
Often confused for jalapeños, these peppers are similar in shape and size but are a bit hotter. They are meatier than most hot peppers and, in my opinion, they make the best hot sauce. Add a couple slices to your olive oil bottle to provide a kick!  

Jalapeños
 
Perhaps the most ubiquitous hot pepper. Technically, I grow a milder version for our Fort Wayne farm share, but I suspect it is the predominant varietal grown for US markets. Great for pickling and for stuffing as poppers.  

​Ancho/Poblano
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A larger pepper with mild heat. They are called poblanos when fresh and green and “ancho” when dried (usually red). These are a perfect choice for a mild heat in salsas, and they make an excellent stuffed pepper. 

Hungarian Hot Wax
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A rather mild options, these are the cousins to the sweet wax pepper and a favorite at our Fort Wayne farm stand. You'll find them in shades of yellow, orange, and red as they ripen on the plant. They're perfect to slice thin and add to any dish for some spice. These last all winter in your fridge when pickled and are easy to add to nachos, sandwiches, or eggs!