Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Grower
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.
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.
| Miguel's Old Town | San Diego CA | 619-298-9840 |
| Miguel's Carlsbad | Carlsbad CA | 760-759-1843 |
| World Famous | San Diego CA | 858-272-3100 |
| Miguel's 4S Ranch | San Diego CA | 858-924-9200 |
| Mike & Diane's Gourmet Kitchen | El Cajon CA | 619-442-0412 |
| Neighborhood Burger Wine and Beer | San Diego CA | 619-446-0002 |
| Salad Style | San Diego CA | 619-255-6731 |
| Fidel's Little Mexico Solana Beach | Solana Beach CA | 858-755-5292 |
| Miguel's Eastlake | Chula Vista CA | 619-656-2822 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Sea Rocket Bistro | San Diego CA | 619-255-7049 |
| Miguel's Cocina Pt Loma | San Diego CA | 619-224-2401 |
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 |
