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Using Cheyenne Green

Posted by goldenecho z8 Dallas TX (My Page) on
Wed, Nov 9, 11 at 14:51

I've heard that you can use Cheyenne Peppers when they are still green, and they won't be as hot. This sounds good to me as I like the flavor of cheyenne, but could do without the heat. Does anyone have any recipes or suggestions for using green cheyenne peppers? I have a few growing in my garden now.

Also, how much less hot are the green pepersthen the red Cheyenne? (Compared to other, would be be similar to a bell, poblano, jalapeno?) Do they retain much flavor green, or do they loose their flavor with their heat?

(NOTE: Actually in Waco though it says I'm in Dallas)

Follow-Up Postings:

RE: Using Cheyenne Green

Try one.

The flavor will be different (because they are green..not ripe) as well as not being as hot. I would still imagine them being fairly hot, but, taste "green".

RE: Using Cheyenne Green

Well, I guess I'll give it a try. Maybe I'll have my husband try it (I planted them for him...he's more heat tolerant than me).

RE: Using Cheyenne Green

Salsa verde (green sauce) with chiles is as common as salsa rojo (red sauce) in Mejico. Taste is different, but, that is the point.

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