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Peppers of choice for a Hispanic community?
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Posted by telecaster 5 (telecaster_76@yahoo.com) on Sun, Feb 19, 06 at 21:52
I live close to a Hispanic community and was wondering if anyone is aware of their preferences for pepper types?The main
thing that I hear is "the hotter the better" is this true or just another wive's tale? |
Follow-Up Postings:
RE: Peppers of choice for a Hispanic community?
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| Hello,My experience so far is that hot peppers do very well.Even the medium-hot.The best seller so far I have seen is a Poblano pepper.They are called Anchos in Mexico.They are used to make a dish called chile rellenos.I get my seeds from Territorial seed and I grow Mulato Isleno and Ancho 101.Both are very good peppers.Also,although they are not peppers I would suggest trying tomatillos and ground cherries.Both seem to do well in Hispanic markets.Good luck!! |
RE: Peppers of choice for a Hispanic community?
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| I sell live plants at the local flea market which also has a large immigrant community (Hispanic/India/Africa in that order). Herbs sell well, mainly basil and cilantro. Pepper seedlings sell better than tomato seedlings for me and the regular types sell better than the truly hard-to-find types: Jalapeno, Ancho, Anaheim/Cubanelle, Scotch Bonnet, even regular bell peppers sell well here. Keep in mind that one region will have one name for a pepper type and another region calls it by something all together different (Ancho has a multitude of names depending on how its prepared and where its being grown). There is huge market for super hot peppers, but I don't sell a lot of plants to one person. Its more like each gardener wants to try one superhot plant per garden, so its always nice to have a few on hand. I offer tomatillos and husk tomato/ground cherries and sell a few (gardeners know that you get a ton of fruit from one plant), as well as naranjilla (I even sell the Columbian version called 'Lulo') which are wicked nasty spiny plants that ornamental gardeners love so I get sales in both directions. |
RE: Peppers of choice for a Hispanic community?
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| I would encourage you to consider Chile Negro (Pasilla Bajio), Anchos, NuMex Big Jim (green chiles), Habaneros, Serranos, Cayennes for a start. All of these are regularly called for in Hispanic dishes. Once you start getting customers from that demographic, ASK THEM what they would like to have! You'll make an instant loyal customer. DD |
RE: Peppers of choice for a Hispanic community?
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being a hispanic :)
i think i can honestly say that
i grew up on jalepenos and serranos
anchos are good, so are bell peppers
i would think that cayenne and tabasco are good too.. and yes, tomatillos are a must! |
RE: Peppers of choice for a Hispanic community?
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| Don't forget okra. An Espanic Native American bought for each of his kids a bag of fried okra to snack on at a local supermarket. I tried it and got hooked in a hurry. buy some everytime i go in store. |
RE: Peppers of choice for a Hispanic community?
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I think you have good advice above re varieties.
be careful picking or handling very hot peppers. wear gloves, sleeves and eye protection. You REALLY don't want to touch the tender membranes around your eyes or nose with hot pepper on your hands. |
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