Chilies add great taste and flavor when added in any kind of food. Most Americans love chili and most have their own favorite
recipe. Chili has been known in America
since the early 1800s and they have their roots in Spanish cuisine. It was
originally a food for those who couldn't afford good cuts of meat, or for the
pioneers going west. They used dried beef, fat, salt and Chile peppers
together to form "chili bricks" which were then cooked out on the trail. In mild climates the peppers can be
grown as perennials, but most folks grow them as warm-season annuals.
Famous varieties of Chilies:
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Anaheim: This is a large chili great to cook. Mostly used for Salads,
Sauces, BBQ's, Roast or stuff with cheese.
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Joes Long: This works great in pizza
toppings. They are long and thin, hottest when red, however also used fresh
when green.
-
Heatwave: A general all round hot chili
beautifully ornamental and offering a 'mind blowing' hot flavor experience.
Found in two colors yellow or red.
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Hungarian Hot: Early, hot variety, vigorous and quick growing.
Produces long, conical light green fruits turning yellow when ripe. An
incredibly versatile pepper that can be eaten young and very mild, or left to
mature and develop heat.
