5 ms·
I think I like the occasional wildcard pepper - sometimes variety is (literally) the spice of life.
by silverquiet 3y ago
I think I like the occasional wildcard pepper - sometimes variety is (literally) the spice of life.
- alamortsubite 3y agoBe sure to check out Spanish Padrón peppers, if you haven't already. They're often served fried in olive oil and salted (see photo in Wikipedia article), as a very popular tapas. https://en.wikipedia.org/wiki/Padr%C3%B3n_pepper https://en.wikipedia.org/wiki/Padr%C3%B3n_pepper
- taco-hands 3y agoI couldn't agree more - they are exceptional. One of the best bits about them other than the flavour, is that I think something like one in 10 or 12 peppers is hot. Pepper roulette!
- bobthepanda 3y agoShishito is also very randomly spicy.
- jghn 3y agoIt depends. Variance can be a huge issue when cooking peppers into a dish. It's not just as simple as waiting to the end and testing heat levels. For most mass grown varieties they've gotten things to be pretty steady. Even though I agree it's disappointing for other reasons at least I don't have to worry that adding a 2nd habanero to a stew will make it inedible.
- arprocter 3y agoI'm not sure if it's the same for jalapeños, but supposedly shishitos from the same plant can vary in heat https://en.wikipedia.org/wiki/Shishito https://en.wikipedia.org/wiki/Shishito I grew Apache chilis and there was definite variance - one year the green fruits were napalm, the next they literally tasted like bells (until they turned red...)
- tptacek 3y agoSishitos notoriously vary wildly. In every bunch, even at restaurants, there's a ringer that will blow your head off.