THE MOST COMMON PEPPERS grown in North Carolina.
JALAPEÑOS
(2,500-5,000 SHU) are the perfect
everyday pepper for adding a little kick
to the kitchen. To quickly spice up a
recipe,
replace a bell
pepper with
jalapeno. As
a true work-horse
of the
kitchen,
jalapenos
are delicious
fried, pick-led,
roasted,
and even
blended
into fresh
sauces. To
bring those
SHUs down, remove the seeds and white
parts. Fun fact: chipotle peppers are just
smoked, dried jalapeños.
CAYENNE CHILIS
(30,000-50,000 SHU) are most
commonly found in a ground powder,
also known as cayenne pepper. Cayenne
pepper flakes are also on the table of
your local pizza place, and called red
pepper flakes in stores. Cayenne pairs
particularly well in hot sauces with
vinegar.
CAROLINA REAPER
This world-famous pepper tips the scales
at 2 million SHU. These peppers are
primarily used in hot sauces, as eating
even a tiny sliver can have uncomfort-able
effects. Handle with care: if you’re
brave enough to use these in a dish, wear
gloves and eyewear to prevent some
painful moments.
GHOST PEPPERS
(1,000,000 SHU) are the spiciest chilis
grown in North Carolina other than the
Carolina Reaper.
PIMIENTOS
(500-1000 SHU) are also known as
cherry peppers. While slightly spicy, these
peppers are mostly known for their sweet
and mild flavor. Pimientos are usually
pickled but can be eaten raw. Most North
Carolinians are familiar with pimiento
cheese, a delicacy made with pimientos,
paprika, cayenne and grated cheese. What
you probably didn’t know is that the red
stuffing inside green olives is made with
sweet pimientos.
POBLANO PEPPERS
(1,000-
2,000 SHU)
are a wildly
popular
Mexican
chili pepper
with a
distinct
flavor. A
milder green
variety is
usually
found in
grocery
stores, while
red poblanos might have a little more
spice than expected and are found in
stores for only a brief window at the end
of summer. Poblanos are commonly
stuffed, roasted and peeled, or dried.
Dried poblano peppers are called ancho
chilis – look for them in the spice aisle
— and are perfect for adding a smoky
flavor to homemade chili.
HABANERO CHILIS
(100,000
SHU) are
known for their
fruity, citrusy
flavor, slightly
floral aroma
and, of course,
their heat. For
these reasons,
habaneros are
particularly
popular for
salsas and
hot sauces, as well as a spicy mango
lemonade.
SERRANO PEPPERS
(10,000-23,000 SHU) look like a skin-nier
jalapeno but are much spicier. These
peppers are best in salsas, sauces, relishes
and garnishes. Try roasting a serrano
using a grill or gas burner, removing
the skin, and blending it into a home-made
hot sauce. Serrano hot sauces are
often made with mangos, pineapples or
peaches to balance the heat.
SHISHITO
(50-1000 SHU) are East Asia chili
peppers are mostly very mild but some
can be hotter. They are sweet, grassy,
citrusy and smoky. Roast them, flash fry
or blister them. They can be served fresh,
as a side dish, or in salads.
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