Types of Green Peppers
Anaheim peppers are California chile peppers with a mild, fruity flavor, widely used in roasting and canning but roomy enough for making chile relleno. Anaheim peppers are California chile peppers with a mild, fruity flavor, widely used in roasting and canning but roomy enough for making chile relleno.
Doux de Landes (Basque Pepper) Translates to “sweet from Landes” Also known as Piment d' Anglet. Honestly, it is the longest pepper I have ever seen. It is a sweet pepper and turns from green to red. Also from the Basque region, it is sometimes called a Basque fryer. A delicious, sweet pepper, it is used in many basque recipes including piperade.
Green Cayenne peppers are available in spring and summer usually at your local farmers' market. Current Facts The Cayenne chile pepper is botanically known as Capsicum annuum and is a member of the Solanaceae family.
Green Pasilla chile peppers are available year-round. Current Facts Green Pasillas AKA poblano are of the species, Capsicum annuum, and the the fruit of the pepper plant, which is also known as a pod. Green Pasilla chile peppers are cultivated as a fresh market chile, canned and dried.
The Guernica chile pepper pairs well with citrus, balsamic vinegar, creamy sauces, manchego cheese, goat cheese, onion, sundried tomato, white wine, lobster, chorizo, ham, and shellfish. To store, keep Guernica peppers refrigerated and use within one to two weeks.
The guindilla pepper is a favorite chili in the Basque region of Spain. With a gentle spice and a narrow elongated frame, the guindilla is popular pickled in white wine vinegar and served as tapas or as a side with wine and cheese.
Banana peppers are members of the chile or chili pepper family, cousins to the jalapeno, de arbol and the world's hottest pepper, the bhut jolokia. As the banana pepper matures, it changes color from green to pale yellow to orange or red, and the respective varieties sweeten and become spicier as they ripen.
Poblano peppers (pronounced "po-BLAH-no") are a mild variety of chile pepper used in Mexican and Southwestern cooking, perhaps most notably in the classic chile relleno in which the roasted pepper is stuffed with cheese, then coated in egg and fried.