Peppers (Hot)
Peppers (Hot)
Peppers (Hot)
Peppers (Hot)
Farm Stand | In Season |

Peppers (Hot)

We grow many varieties of hot peppers, including Poblano, Serrano, Shishito and jalapeño. The small, red or green seed case from particular types of pepper plants are used to make some foods very hot and spicy.

Shishito peppers are small, thin-walled peppers originally from Japan. They are mild, sweet, and smoky. But here’s the fun part: roughly 1 in 10 is surprisingly spicy! It’s like a delicious little game of pepper roulette with every bowl.

Sold at farm stands individually. Typically available from mid July through September.

When this product is in season, it can be purchased at Untiedt's Farm Stands. We harvest by hand and deliver to our Farm Stands daily.

Availability is dependent on weather conditions and overall supply. Not all products are available on all days at all Farm Stand locations.

Daily market prices vary.

See our recipes for Poblano Peppers >>

Be careful when preparing hot peppers of any kind. For greatest safety wear rubber gloves while chopping and handling them. Do not touch your eyes, nose, mouth or other places. Wash hands thoroughly when finished.

Slice off the top of the hot pepper, including the stem. Since the heat in chili peppers is concentrated in the seeds and membranes, you can cut out the heat-filled seeds and membranes for a milder heat.

You don't need fancy equipment, just a hot skillet and 5 minutes. Heat your pan: Get a cast-iron skillet or heavy pan screaming hot with a tablespoon of high-heat oil (like avocado or neutral oil). Toss in whole peppers (stems attached). Cook for 3–5 minutes, turning occasionally, until the skins char and collapse. Transfer to a plate, sprinkle generously with flaky sea salt, and squeeze fresh lemon juice right over the top. Eat them by holding the stem! If desired, dip in spicy mayo or soy-sesame sauce.

Refrigerate peppers unwashed in a sealed plastic bag in the crisper drawer for 1-2 weeks. You can also dehydrate peppers for long-term.

To freeze, wash and dry peppers. Keep whole, or cut into bite-size pieces and place in Ziplock freezer bag.