From Habanero to Palermo, we’re diving head first into the sweet and fiery world of peppers and chillies.
South Africa’s local markets are brimming with a variety of peppers that suit all tastes. While peppers and chillies each have a different plant genus, we’ve investigated them as one in this need-to-know comparison. Knowing which peppers to choose and how to use them can enhance your dishes, adding a kick to your kitchen repertoire. Whether you’re looking for a heatwave or simply an aromatic base or bite, we give you the low-down on both new and common varieties alike.
Mexican faves
In Mexican cuisine, fresh peppers have different names to their dried counterparts. Here are the most common chillies you’ll find in Mexican recipes, and in this issue.
Chipotle chillies
These are jalapeño chillies that have been left to fully ripen before harvesting, sporting a deep red colour. They are then smoke-dried to become a chipotle chilli. Depending on how long it was smoked, the name changes.
Morita chipotle chillies are smoked for a shorter time, resulting in a deep-red colour, with a smoky, medium-hot flavour.
Chipotle Meco – a difficult find in SA – are smoked much longer than Moritas, and resemble a brown, dried leaf in both colour and texture.
Chipotle in adobo
Chipotles are hydrated in a tangy vinegar sauce, which becomes slightly sweeter when cooked. A more concentrated version is available in paste form.
Ancho chillies
This is a poblano pepper (which is green when bought fresh or pickled) that has been left to ripen to red. They are then picked and sun-dried to become ancho chillies. These dried chillies are slightly bigger and rounder when compared to chipotle, and boast a brown-black and wrinkled appearance. Ancho chillies are mild in heat, adding a sweet, fruity taste and mild smokiness to dishes.
Guajillo pepper
Fresh Mirasol peppers are dried to create these moderately hot chillies. It stands out for its slight tart flavour, and is commonly used in Mexican salsas, mole sauces and soups.
We sourced most of these from local supplier El Burro Mercado, who lists stockists online: elburromercado.co.za
In the produce aisle
Padrón peppers
Mild & grassy
Padrón peppers recently made their debut in South Africa, adding a new flavour profile to the local market. Originating from Spain, these small, green peppers are known for their mild to medium heat, with some occasionally packing a surprising kick.
Pepper-spective:
Appearance: Vibrant green in colour, these peppers are 4-6cm long, with smooth, slightly wrinkled skin.
Flavour: Mild and grassy with a slight sweetness, making them versatile for various dishes. A good swap is the shishito pepper, which is slightly less earthy.
500 – 2 500 Scoville units
How to enjoy:
Whole: One of the most popular ways to enjoy Padrón peppers is to cook them whole. Simply sauté with a splash of olive oil until blistered and just tender. Finish with a sprinkle of flaky sea salt for a tasty tapas-style snack. (See page 52 for our crispy stuffed Padrón peppers.)
Chopped up: Add them to salads or use as a topping for pizzas and flatbreads. The mild flavour perfectly complements a variety of dishes without overpowering the other ingredients.
Palermo peppers
Sweet & juicy
Palermo peppers, a pepper that has graced local shelves for only a few years, are commonly mistaken as giant chillies because of their long, slender shape similar to classic Thai or Serrano chillies. In reality, it has a sweet, robust flavour that is closer to bell peppers, with no heat.
Pepper-spective:
Appearance: Long with a diameter of about 5cm, it has a deep red or orange hue when fully ripe.
Flavour: Sweet and juicy with a rich, peppery taste, making them ideal for various types of cooking.
How to enjoy:
Whole: Toss with olive oil and roast in the oven or braai over medium hot coals until the skins are charred and the flesh is tender to enhance their natural sweetness.
Stuff ’em: Palermo peppers are excellent for stuffing with various fillings such as cheese, grains or meat. They are perfect for pickling or sautéing and adding to pasta dishes and sauces.
0 Scoville units
Hot & snappy
While Padrón and Palermo peppers are mild in flavour and great for everyday cooking, other peppers pack quite the kick and require a more measured approach.
Bring on the heat
Habanero chillies
Hot & fruity
Known for their intense heat and fruity notes, Habaneros are perfect for adding a fiery kick to dishes, but a little goes a long way! There are two types of Habanero peppers:
Fresh Habaneros:
Used in salsas, hot sauces, and marinades. Their intense heat and unique fruity and floral flavour make them a popular choice for adding that fiery kick.
Dried Habaneros:
Often ground into a powder and great for making spice blends and dry rubs. Drying intensifies their heat and flavour, making them a potent addition to various dishes.
Spice up your kitchen:
When using fresh Habaneros, be sure to wear gloves and avoid touching your face. The oils can cause irritation (and a lot of tears). Finely chop the Habaneros to add a fiery flavour to sauces, marinades and stews. Start off by adding small amounts and taste along the way to gauge your desired heat level.
150 000 – 325 000 Scoville units
Bird’s eye chilli
Hot
If you’re looking to add heat, a small amount of these chillies can make a big difference. Red or green in colour, the tiny chillies are small but pack a punch, adding a smoky flavour.
Did you know?
These chillies are known for their immune-boosting qualities and are rich in nutrients, including vitamins A and C.
Spice up your kitchen:
Add whole or sliced Bird’s Eye chillies to curries, stir-fries, stews and soups.
100 000 – 225 000 Scoville units
Chilli talk
- Remove the seeds for less heat: Take out the seeds and membranes from hot peppers before cooking.
- Balancing flavours: Combine peppers with other ingredients such as onions, tomatoes, or fresh herbs to balance their heat and enhance their overall flavour.
- Cooking methods: Roasting or grilling peppers can bring out their natural sweetness and reduce some of their natural kick.
Words: Oreneile Modise, Liezl Vermeulen
Photographs: Fresh Living Magazine, Zhann Solomons
Also read: Get your fill with these super stuffed red peppers
