May 24, 2016 | #1 |
Tomatovillian™
Join Date: Jun 2015
Location: Pulaski County, Arkansas
Posts: 1,239
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What kind of pepper are these?
I have been munching on these guys all winter long and LOVE. However, can't find a "guerito pepper." |
May 24, 2016 | #2 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Cascabella peppers.
Worth |
May 24, 2016 | #3 |
Tomatovillian™
Join Date: Jun 2015
Location: Pulaski County, Arkansas
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May 24, 2016 | #4 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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If you let them they will go to orange and then red.
In Mexico they go by several different names depending on where you are from. I keep a jar on hand at all times. Worth |
May 24, 2016 | #5 | |
Tomatovillian™
Join Date: Jun 2015
Location: Pulaski County, Arkansas
Posts: 1,239
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Quote:
Read they can get rather hot (el caliente') if you let them turn. Scoville pumping 30-50K. Dunked in the vinegar bath keeps them spicy (but not hot), sweet, and juicy. Not thick-walled like a jap - which I like thin for munching, and thick for stuffing. |
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May 27, 2016 | #6 |
Tomatovillian™
Join Date: Mar 2016
Location: phoenix az
Posts: 21
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Hmmm, looks like Santa Fe Grande or Wenks. I grow a lot of these and love them red. I dont pickle mine but put them and Hatch chiles on everything. Yum!
habanero |
May 28, 2016 | #7 |
Tomatovillian™
Join Date: Jan 2008
Location: Ozark, Mo.
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In Mexico, "guero" means "blonde" so "chiles gueritos" are simply "little blonde peppers". It's a general term understood to mean peppers that are fairly small, yellow, blocky-shaped, thin-walled, and medium hot. Various pepper varieties of that sort are sold as "gueritos".
The pepper varieties mentioned by others in this thread would all make genuine "gueritos" for growing your own. This article has some good further info about "gueros" and "gueritos", too. http://www.cooksinfo.com/guero-chiles |
May 28, 2016 | #8 |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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I grew Santa Fe Grande. They were a little bigger but taste was very similar. They were really pretty if you let them turn orange.
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May 28, 2016 | #9 |
Tomatovillian™
Join Date: Feb 2006
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They are cascabella peppers or might as well be.
Mezzetta sells them and on the jar it clearly states they are. On their web site they misspelled the name and say cascabel which is a different peppers all together. Embasa is a part of Hormel. It is tricky when you are buying food directed towards the Mexican market. The names change and sometimes it is hard to tell what you are getting. Carnitas is a perfect example. They sell a dish called it from the meat called it. It is simply meat scraps from pork AKA Little Meats. Very few Anglo's in the store by carnitas but me. As far as how to pickle them and make them crunchy. I almost bet they are fermented. If you follow the recommended way of pickling peppers on the food preservation site you will end up with cooked mush. Another option is to just pour the hot Vinegar water mix in the jars and close the lid. They will seal and you will be fine. Worth |
May 29, 2016 | #10 |
Tomatovillian™
Join Date: Mar 2016
Location: phoenix az
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Bingo Worth! Just ran across the variety in a seed catalog. I think I'm gonna order some seed and compare them to the other 2 varieties I grow. Thanks so much for the heads up on that!
habanero |
May 31, 2016 | #11 |
Buffalo-Niagara Tomato TasteFest™ Co-Founder
Join Date: Aug 2006
Location: The Niagara Frontier
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Are they anything like pepperoncini's?
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May 31, 2016 | #12 |
Tomatovillian™
Join Date: Jun 2015
Location: Pulaski County, Arkansas
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Peperoncini's are primarily sweet and often times don't hold form and deflate moreso. I've eaten a ton of those too, but prefer the "guerita" due to a more spicy flavor, and hold form and juices better so that the pepper bursts upon bitten.
Pepperoncini, IMO, is just weaker in all categories; but still tasty and nice pepper to compliment a pizza or salad. I also think the quality control of the mazzerti (sp?) brand pepperoncini has gone done and packed with too many "duds." Side by side blind taste test, embasa wins hands down; unless you are a total wimp. |
May 31, 2016 | #13 |
Tomatovillian™
Join Date: Dec 2013
Location: Sterling Heights, MI Zone 6a/5b
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I agree with worth on pickling, it works very well and peppers stay crisp. I don't really eat these but am a fan of the hatch chilies. I can't get a ton of them this far north. I just have to have more plants. One so far grows well here, but it is the worst tasting one. Not that good. It is Todo Dia Mira El Sol Chili Pepper. I still grow it because it is so productive. It's fine in green chili stew.
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