Indigo Cherry Tomatoes
At first glance, the Indigo Rose cherry tomato strikes a curios chord. Its skin is glossy and smooth and the fruit has the quintessential cherry tomato shape and size
Pineapple are ripe when they are slightly soft to the touch and give off a sweet aroma. To prepare pineapple, cut off top and leaves, then slice skin off. Slice thick pieces from the core or cut horizontally into discs and core
Green Fresno Chile Peppers
Inventory, 10 lbs : 0
This item was last sold on : 04/14/14
Fresno chile peppers are available year round.
A light glossy green with a conical shape that narrows to a point, the Fresno chile is a wax-type pepper. About two to three inches in length and one-and-one-half inches wide at its base, it matures from light green to red. This sweetly hot chile has a very thick flesh, so it is never dried. Scoville units: 5-7 (2500-30,000)
Capsicums contain more vitamin A than any other food plant. Chiles provide an excellent source of vitamin C and the B vitamins, and significant amounts of iron, thiamin, niacin, magnesium and riboflavin. Capsicums are cholesterol-free, saturated fat-free, low in calories, low in sodium, and high in fiber. Capsicums increase the metabolic rate and are excellent for the weight-conscious. The thermic effect of chiles requires six grams of chiles to burn off an average of 45 calories in three hours.
Green Fresno chiles make delicious spicy pickles. Use for sauces, chutneys, dips and relishes. Add warm flavor to casseroles, soups, stews and savory dishes. Garnish dishes with fresh chiles. May be used like a jalapeño. The plant of this pepper makes a lovely ornamental addition to gardens.
Also known as a chile caribe or chile cera, the Fresno chile was released in 1952 by Clarence Brown, who named it "Fresno" in honor of Fresno, California. Although the Fresno chile turns a bright red when ripe, it is commonly used in the green stage. Primarily grown in the Southwest, one variety comes out of England. They are a market type of chile, meaning there are various varieties sold as Fresnos and all look more or less the same -- long and pointy. Brown is also credited for developing the smaller conical "Cascabella" chile. Mexico, California and the Southwestern region of the U.S. are the main producers of this chile.
Restaurants currently purchasing this product as an ingredient for their menu.
|Cantina Mayahuel||San Diego CA||619-283-6292|
|Cucina Enoteca||Del Mar CA||619-239-2222|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Davanti Enoteca El Camino Real||San Diego CA||858-519-5060|
|Fishery||San Diego CA||858-272-9985|
|Blue Ocean||Carlsbad CA||415-305-0399|
|Beaumont's||San Diego CA||858-459-0474|
|Searsucker||San Diego CA||619-233-7327|
|Soda & Swine||San Diego CA||619-269-7632|
|Croces West||San Diego CA||619-233-4355|
Recipes that include Green Fresno Chile Peppers. One is easiest, three is harder.
|Michael Ruhlman||Michael Symon's Pickled Chillis|