Plump in the middle and tapered at the neck, the Hubbard squash is wrapped in a very hard, bumpy skin ranging anywhere from a dark bronze-green to pale bluish-green to a light golden or orange in color
Tampoi are large, orange colored and smooth skinned, round fruits. They have a very thick pithy rind that surrounds a white, segmented, seeded flesh, similar in appearance to mangosteen.
Green Fresno Chile Peppers
Inventory, 10 lbs : 0
This item was last sold on : 10/12/15
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.
|Fishery||San Diego CA||858-272-9985|
|Backyard Kitchen & Tap||San Diego CA||619-308-6500|
|The Compass||Carlsbad CA||760-419-8343|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Paradise Point Resort Main Kitchen||San Diego CA||858-490-6363|
|Mitch's Seafood||San Diego CA||619-222-8787|
|Coin-Op Game Room||San Diego CA||818-448-0129|