Edible Ingredient

Bay Area Summer Peppers Worth Trying

Explore the flavor and appearance of a variety of Bay Area summer peppers, and the best ways to cook and enjoy the heat.
By / Photography By | June 07, 2019
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Ají Amarillo 

 
Flavor: Fruity with balanced heat and flavor
Appearance: Three to four inches long; ripens from green to yellow to apricot orange
Cooking techniques: Sauté, use to flavor sofrito and braises, grind into a paste as a seasoning for marinades.
 

Anaheim 

 
Flavor: Sweet and fruity flavor with medium heat and a hint of bell pepper flavor
Appearance: Six to 10 inches long; harvested green, ripening to a full red color
Cooking techniques: All-purpose cooking pepper; often roasted for use in salsas.
 

Ancho/Poblano 

 
Flavor: Rich, fruity and grassy with balanced medium heat and mild flavor
Appearance: Typically four inches long; somewhat heart-shaped with thick, dark green flesh
Cooking techniques: Good roasting pepper; peels easily. Perfect for stuffing and drying.
 

Cubanelle

 
Flavor: Mild, sweet and fresh
Appearance: Usually four to six inches long and banana shaped. Normally sold when they are yellowish-green.
Cooking techniques: Ideal for frying.
 

Padron

 
Flavor: Most have a very mild herbal flavor with little heat, but as they grow in size they become more pungent. 
Appearance: Average three inches in length; green in color
Cooking techniques: Quickly blister and then toss with salt, or eat raw.
 

Red Fresno

 
Flavor: Mildly hot and tart with a fruity note
Appearance: Two to three inches long; deep red color with a tapering cone shape
Cooking techniques: Use raw in ceviche and salsas; dehydrate for use in seasonings and hot sauces.
 

Purple Islander

 
Flavor: Mild, slightly sweet with a slight bell pepper taste
Appearance: Four to six inches in length, bell shaped, purple color changing to red
Cooking techniques: Fry, stuff, pickle; great colorful addition to salsas and relishes.
 
 

Carmen

 
Flavor: Richly sweet and mild
Appearance: Six inches long, elongated shape; red turning to deep red
Cooking techniques: Wonderful roasted and raw.