Banana Chile Peppers
Inventory, 10 lbs : 0
This item was last sold on : 07/24/14
Banana chile peppers are available in the summer months.
Botanically a member of Capsicum annuum the Banana pepper is a yellow wax variety of chile pepper and a member of the solanaceae plant family. Also known as sweet frying and pickling type peppers there are both hot, mild and sweet varieties of yellow wax peppers. Of the sweet varieties the Sweet Banana and Gypsy chile peppers are most common, of the hot types the Hungarian yellow wax or Hot Banana pepper is most popularly consumed today. Its name is a nod to the peppers resemblance in shape and color to the fruit of the banana tree.
Narrow, elongated and tapered at the end, this creamy-yellow, waxy chile can measure between two to five inches in length. Typically the peppers are harvested when yellow but they can also be left on the vine and allowed to mature to an orange or red hue. The skin and fleshy walls of the pepper are thinner than many sweet variety peppers and as a result contain less water content. Most varieties of Banana peppers are sweet to mild with a few such as the Hungarian wax offering a hotter spice level. Running a range of 0-500 in Scoville unites on average, Banana peppers overall are known for their sweet pepper flavor, a sweetness which becomes more enhanced as the pepper matures.
Banana chile peppers can be roasted or utilized fresh though one of their most common preparation methods is in pickled form. They can be pickled whole or first sliced into rings. Once pickled their peppery flavor will pair well with other commonly pickled items such as olives, artichoke hearts and cucumbers. Whole pickled banana peppers are popularly served alongside Mexican dishes, on cheese boards and as edible garnish on appetizer plates. Both pickled and raw banana peppers can be chopped and used to add flavor and spice to hot dogs, pizzas, salads and sandwiches. Banana peppers can also be roasted, stuffed and used in dishes such as chile rellenos. To store fresh peppers, keep dry and refrigerate, using within one to two weeks.
Banana peppers were first introduced to the United States in 1940. Corneli Seed Company developed the pepper as a mutation using seeds of Yellow wax pepper received from Hungry in 1932. Banana peppers are a warm season plant and will thrive in warm to hot, frost free climates. The banana shaped peppers take sixty nine to eighty days to fully develop during which time they will turn from a pale yellow-green to vivid yellow and eventually red if allowed to fully mature on the vine.
Recipes that include Banana Chile Peppers. One is easiest, three is harder.
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