The main drawback of nursery - grown transplants is the lack of variety of peppers available in the ones in the gardener's home town — usually only some bells and perhaps jalapeños and
yellow wax peppers.
The most readily available hot peppers in the produce sections of supermarkets are jalapeños and
yellow wax peppers.
Not exact matches
1
yellow wax hot
pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5
yellow wax chiles 1 small purple onion, diced 1 green bell
pepper, stemmed, seeded and diced 1 red bell
pepper, stemmed, seeded and diced 2 ripe mangos, peeled and diced Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black
pepper to taste
In a medium bowl, combine the chopped shrimp, finely chopped habanero
pepper,
yellow bell
pepper, beefsteak tomato, Hungarian
wax pepper, lime juice, red wine vinegar, sugar, olive oil and 1 teaspoon of salt and stir to combine.
This recipe for approximately 2 pounds of
peppers works well with jalapeños, serranos,
yellow wax, cherry, habanero, or peperoncini chiles.
Although jalapeños are the most popular chile for smoking, many people have started to smoke dry a variety of
peppers including habaneros, serranos, and even
yellow wax varieties.
During the
pepper harvest in the autumn, the open - air food markets are a riot of color: bright green, red, and
yellow bells; deep - red cherry
peppers; large tomato
peppers from pale
yellow and pale green to darkest red; green and scarlet
peppers like Anaheims and New Mexicans;
yellow Hungarian
wax peppers; long curved red and green
peppers similar to cayennes; shorter, thicker ones like Italian pepperoncini; and small, thin, pointed dark green and red
peppers as flaming hot as those from Thailand.
• Choose broccoli, cabbage, carrots, cauliflower, celery, cucumber, eggplant, green and
wax beans, lettuce, onion,
peppers, watercress, zucchini, and
yellow squash
2 pound
yellow wax beans, or a mixture of varieties, ends trimmed 5 tomatoes, peeled, seeded, and coarsely chopped 1
yellow bell
pepper, cut into 1 - inch strips 1 pound summer squash, cut into large pieces 3 tablespoons chopped fresh parsley 1 teaspoon lemon zest