Produce Briefs...
Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Iceberg Lettuce
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Grower
Yellow chile peppers are available year round.
Plump, sweet and having a waxy appearance, Yellow chile peppers can grow to an unusually large size. This chile offers a mild peppery flavor and can measure up to ten inches in length and four inches in diameter. The rule of thumb is, when it comes to chile peppers, the thinner and smaller the chile, the hotter it should or could be, which explains the gentle heat of this oversized mild and eater-friendly variety. Scoville units: 1-2 (100-1000)
Containing high amounts of vitamin A, chiles offer vitamin C, some B vitamins, plus thiamin, magnesium, niacin, riboflavin, iron and fiber. Nutritionally beneficial, they are low in calories and sodium, plus are saturated fat-free and cholesterol-free.
Use this chile pepper to make pickles or add mild warmth to sauces, relishes, soups, stews, casseroles, meat and poultry dishes or sautéed vegetables. Perfect for stuffing with any type of filling. Bake or gently sauté. To store, place unwashed fresh chilies between paper towels or in a plastic or paper bag; refrigerate up to one week. Unrefrigerated chilies quickly shrivel and become limp. Even though this chile is quite mild, wash hands or wear gloves when preparing and handling to prevent skin irritation. Always avoid touching the face or eyes.
Depending on the area, paprika, chile, chili, pepper, Aji and Capsicum are interchangeably used for the plants in the genus Capsicum. The word Capsicum is derived from the Greek "kapto" meaning "to bite", referring to the pungent heat of chiles. "Chile", a Spanish word, is a variation of "chil" derived from the Nahuatl (Aztec) dialect, referring to the plants known today as Capsicums.
Varying in size, color and flavor, the heat of each chile is most often measured in Scoville heat units. The higher the number of Scoville heat units, the hotter the chile. Wilbur Scoville developed this system, which is still used today, in 1912 when he mixed pure ground chilies with a sugar and water solution. The concentrations were gradually diluted until they no longer burned the mouth. Scoville assigned a number to each chile based on how much dilution it required before the sizzle of the chile could not be tasted. Measured in multiples of 100 units and ranging from the most mild to the extreme, the mild bell pepper rates a zero while the scorching Habañero rates a whopping 300,000 Scoville units. Native to Mexico, Yellow chilies are sometimes called yellow hot, Caribe or Caloro. Grown in California, New Mexico, Florida and Texas, some supplies are imported from Mexico.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 4...
Recipe Ideas
Recipes that include Yellow Chile Peppers. One
is easiest, three is harder.
| Triple A Produce, Inc. |
Seasons/Availability
Yellow chile peppers are available year round.
Description/Taste
Plump, sweet and having a waxy appearance, Yellow chile peppers can grow to an unusually large size. This chile offers a mild peppery flavor and can measure up to ten inches in length and four inches in diameter. The rule of thumb is, when it comes to chile peppers, the thinner and smaller the chile, the hotter it should or could be, which explains the gentle heat of this oversized mild and eater-friendly variety. Scoville units: 1-2 (100-1000)
Nutritional Value
Containing high amounts of vitamin A, chiles offer vitamin C, some B vitamins, plus thiamin, magnesium, niacin, riboflavin, iron and fiber. Nutritionally beneficial, they are low in calories and sodium, plus are saturated fat-free and cholesterol-free.
Applications
Use this chile pepper to make pickles or add mild warmth to sauces, relishes, soups, stews, casseroles, meat and poultry dishes or sautéed vegetables. Perfect for stuffing with any type of filling. Bake or gently sauté. To store, place unwashed fresh chilies between paper towels or in a plastic or paper bag; refrigerate up to one week. Unrefrigerated chilies quickly shrivel and become limp. Even though this chile is quite mild, wash hands or wear gloves when preparing and handling to prevent skin irritation. Always avoid touching the face or eyes.
Ethnic/Cultural Info
Depending on the area, paprika, chile, chili, pepper, Aji and Capsicum are interchangeably used for the plants in the genus Capsicum. The word Capsicum is derived from the Greek "kapto" meaning "to bite", referring to the pungent heat of chiles. "Chile", a Spanish word, is a variation of "chil" derived from the Nahuatl (Aztec) dialect, referring to the plants known today as Capsicums.
Geography/History
Varying in size, color and flavor, the heat of each chile is most often measured in Scoville heat units. The higher the number of Scoville heat units, the hotter the chile. Wilbur Scoville developed this system, which is still used today, in 1912 when he mixed pure ground chilies with a sugar and water solution. The concentrations were gradually diluted until they no longer burned the mouth. Scoville assigned a number to each chile based on how much dilution it required before the sizzle of the chile could not be tasted. Measured in multiples of 100 units and ranging from the most mild to the extreme, the mild bell pepper rates a zero while the scorching Habañero rates a whopping 300,000 Scoville units. Native to Mexico, Yellow chilies are sometimes called yellow hot, Caribe or Caloro. Grown in California, New Mexico, Florida and Texas, some supplies are imported from Mexico.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| World Famous | San Diego CA | 858-272-3100 |
| Plan Cha | La Mesa CA | 619-213-4277 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Neighborhood Burger Wine and Beer | San Diego CA | 619-446-0002 |
| LaCasse Maritime | Bothell WA | 206 545 2201 |
| Ebisu Sushi Bar | San Diego CA | 619-297-3119 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Olivewood Gardens and Learning Center | National City CA | 619-434-4281 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Mission Bay Yacht Club | San Diego CA | 858-488-0501 x14 |
| Fidel's Little Mexico Solana Beach | Solana Beach CA | 858-755-5292 |
| Wynola Flats Produce | Julian CA | 760-765-2979 |
| Norte Carlsbad | Carlsbad CA | 760-729-0903 |
| JR Produce | San Diego CA | 858-270-3857 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
| SuperNatural Sandwich | San Diego CA | 619-356-1992 |
| Miguel's Eastlake | Chula Vista CA | 619-656-2822 |
| Eureka | San Diego CA | 858-210-3444 |
Recipe Ideas
Recipes that include Yellow Chile Peppers. One
is easiest, three is harder.| There's a Newf in my Soup! |
|
Crab Enchiladas with Yellow Chiles |
