Mario Fatali’s (Yellow Scotch Bonnet Type)

A yellow habanero type. Looks almost like a cross between a habanero and a jolokia. These peppers truly are lethal. The heat is immediate, unbearable, and long lasting. We will continue to grow these bad boys in years to come. Let it be known that these guys are best used in their fresh form. Drying them is tricky because they are prone to dry rot.

Jalapeno Peppers

     Jalapeno peppers are often thought of as the most generic type of hot pepper out there. Generally, they don’t have much kick when freshly picked off the vine. It isn’t until you either roast, steam, or bake them before their true heat comes out. Jalapenos range from around 2,500 to 8,000 Scoville units. Usually you can buy them at your local grocery store. When in raw form the capsaicin they hold is almost undetectable, causing them to taste more like a fibrous bell pepper than a hot pepper. If you would like to test this at home, try a jalapeno raw and then try some freshly baked poppers or some roasted jalapenos and you will notice a distinct difference.

     The name of the pepper comes from the city of Jalapa, Mexico in which the plant originates. At Central Farms, we have experimented with many strains of Jalapenos such asthe early variety, jumbos, purple jalapenos as well as the traditional jalapa variety. Jalapenos can be picked and roasted when they are all green but will eventually turn red and get a bit hotter.

     At Benito’s, we use jalapenos in Joe’s #1 Jalapa (naturally). They provide a fantastic base for a classic salsa verde which includes all natural cilantro and freshly squeezed lime juice to produce a quintessential citrus sizzle.

Cayenne Peppers

      Cayenne peppers pack much more of a kick than jalapenos. They range from about 30,000 to 50,000 on the Scoville heat index. Cayenne peppers are usually sold in a dried or ground up form at the grocery store. They are bit harder to find at the supermarket in raw form. Cayenne peppers are quite hot when picked fresh off the vine. A solid chomp and subsequent chew will produce an endorphin rush similar to consuming lots of rich dark chocolate. Much like the jalapeno or any other hot pepper, the capsaicin in cayenne peppers is most efficiently released when they are roasted.

      The cayenne pepper originated in the city of Cayenne which is the capital of French Guiana. At Central Farms, we prefer a strain of Cayennes known as super twos because they are very resilient during the extremely hot and dank Watchung Valley summers. They are also quite resistant to dry rot (a pepper farmer’s worst nightmare).Also, this particular variety produces a very high yield. We have also tried the jumbo variety, the Carolina long slim, as well as various Indian varieties. It is best to pick cayenne peppers when they turn a full on fire engine red color. Usually, the rule is: the longer you wait for the peppers to mature, the hotter they will get. Cayennes have what is considered a medium length growing season.

      We use only homegrown, organic cayenne peppers in our Old Bricktucky Cayenne. Thesauce is a unique break from your traditional strict cayenne and vinegar concoctions. It is a distinct blend of organic cayenne peppers, cinnamon, paprika, and bell peppers. It is fantastic on pork chops or on a nice loaf of cornbread. But like all of our sauces, it is quite versatile in thatit goes well with pretty much anything.

Habanero Peppers

      For a very long time, habanero peppers were thought to be the hottest peppers on Earth. Habaneros range from about 100,000 to 500,000 on the Scoville heat index. Orange habaneros are the most common variety, and are usually available at your local grocer when they are in season. When you bite into a freshly picked habanero pepper, you are instantly hit with what feels like a concentrated rush of capsaicin. The oils of the habanero are very potent and will
even irritate your skin if it comes into contact.

 

     The name habanero has an obvious Cuban connotation (Habana or Havana). However,it is widely accepted that the strain originated somewhere in South America or Meso-America. At Central Farms,we have grown red savinas, chocolate habaneros, orange habaneros, golden habaneros, as well as green habaneros. Since the habanero plant requires a rather long growing season, we supplement our yield with shipments of fresh organic orange habaneros from the American Southwest. The great thing about habaneros is that one pod can go a long way. Whether fresh or dried, you only need a bit to spice up any meal.

      At Benito’s Hot Sauce, we currently use 100% organic orange habaneros in our Original Naranja and Mango Habanero as well as our White Hot (aka Guido Killer). So obviously, these three sauces are much hotter than the other two. The Naranja is what started it all, perhaps the most fresh tasting multipurpose hot sauce on the market today. Our Mango Habanero is a classic, organically inspired balance of sweet and heat. And the White Hot is probably the closest one can get to a flavorful habanero extract without using any artificial flavoring or synthesized capsaicin based additives.