Medium Heat Red Chili Pack - TUES
Medium Heat Red Chili Pack - TUES

Medium Heat Red Chili Pack - TUES

The Farm at Sunnyside

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Farmer Casey LOVES hot peppers. Every year, he sneaks a few more varieties into the patch. He loves picking these little beauties, cooking with them and preserving them for use all year round. This Medium Heat Red Chili Pack is great for hot sauces, stir fries, chili oil, chili flakes and stews. 

Your Chili Pack will include 10-12 peppers, about 1 lb, of the following varieties:
  • Cayenne: Many pepper varieties go by the name cayenne, but they all share a similar long, thin shape with slightly curved tips and moderate spice. Cayenne peppers are from South America, though sources differ on where they got their name: Peppers of the Americas and 101 Chilies to Try Before You Die say the pepper is named for the capital of French Guiana; Wikipedia cites sources that say the city was named for the pepper. A mystery. 15,000-50,000 SHU; spice builds the more you eat, eventually hitting the throat the most.
  • Fresno: Developed in California by Clarence Brown Hamlin, who released the cultivar for commercial production in 1952. Not quite as thick or juicy as a red jalapeño, though similarly spicy, with a slightly fruitier flavor and acidic backbone. (It's more complex!) 2,500-10,000 SHU; spice hits on the back of the tongue.
  • Aleppo: Named for Aleppo, Syria; it's also known as Halaby pepper (ﺣﻠﺐ, or Halab, is the Arabic name of the city). You've probably encountered this pepper (or a similar style, because climate change) in its dried form. Now you can try it fresh! 8,000-12,000 SHU; spice hits the front of the tongue.
  • Espelette: Introduced to the Basque area of France in the early 1500s. Has a vegetal flavor, rather than fruity sweet. You may have seen this in its dried form in fancy stores or specialty spice shops, where it will fetch a pretty penny due to its protected origin status (which curiously does not apply to plants or seeds). 3,000-6,000 SHU; spice hits the back of the throat.

The Farm at Sunnyside is managed by Stacey and Casey. We first met them at the Arlington Farmers Market in 2013 when starting Number 1 Sons. Stacey and Casey are phenomenal farmers and managers tending to the health of their land, soil, staff and our community with their nutritious + delicious vegetables. You may have eaten their vegetables at the Dupont Circle Farmers Market, Falls Church Farmers Market, The Dabney or A Rake's Progress :)

The farm borders the Shenandoah National Park - read more about their conservation efforts on their website. We love visiting Sunnyside and learning about cover crops, compost, field rotation, food safety processes, and working with a seasonal farm staff - Stacey and Casey excel at all these things!

Sunny Side