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Pick a Perfect Pepper

By Maroka Kawamura on Jul 25, 2016 12:00 PM

Colorful, flavorful peppers are now in season! We have organic jalapeños, padrons, poblanos, anaheims, bell peppers and more! Grill. Roast. Stuff. Sauté. Or eat raw. You can’t go wrong with versatile vegetables.

Bell Pepper

Bell peppers are available to us year round, so it can be easy to overlook this workhorse of a veggie. While they are available locally during the summer months, take advantage of their abundance. Roasted bell peppers are easy, and add a nice punch to sandwiches, wraps, dips or antipasto plates.

Roasted Bells: Roast whole peppers in the oven, or throw them on the grill and cook until some spots are blackened. Place whole peppers in a paper bag, and close to seal. After a few minutes, the tough outer skin will have softened, and can be removed (along with the seeds, stem and membrane) easily.


These glossy, dark green lantern shaped peppers are truly beautiful. Poblano and Pasilla are names used interchangeably, though there are some differences of opinion on specifics of each name.

Stuffed Poblanos: poblanos can be cooked easily on the grill, stuffed with queso fresco cheese. Simply halve washed poblanos, remove seeds and grill stuffed with cheese. Season with salt and pepper.


Jalapenos a hot pepper we are lucky to have available year round. The green chiles can be moderate to very spicy. If you come across a hot one, tame it by removing both the seeds and membrane. While they are in season, try pickling your own.

Pickled Jalapenos: Pack whole or sliced jalapenos in clean mason jars. Top with white vinegar that has been heated on the stove with bay, oregano, garlic and peppercorns. Pour liquid over peppers, allow to cool, and refrigerate. These are best after a couple days, but ready when you are. Use on nachos, tacos or anywhere you are looking for a little kick.


Serranos and jalapenos can be used interchangeably in most recipes. Serranos can be slightly spicier, but have a nice peppercorn flavor. Serranos are typically harvested and sold green, but can mature to red, which can be slightly sweeter.

Enjoy them....Serranos work well with Asian recipes, and add a nice fresh bite to sandwiches or cold noodles.


The small, green padron peppers are a Spanish tapas favorite that translates well to Californian tastes. Padrons are thin-walled peppers, and are typically mild.

Fried Padrons: Fry these peppers in olive oil until some are slightly blistered, and sprinkle with flaky sea salt. Serve as a starter course with a tall glass of cold beer.


Anaheim peppers are typically on the milder end of the pepper spectrum. Anaheims are sometimes known as “New Mexico” chiles as the popular variety was brought to California from a New Mexican grower. Anaheims are primarily harvested green, but can ripen to red.

Enjoy them....Anaheims work very well in chile rellenos, chile verde (it’s easy in the slowcooker!), or casseroles.

Corno di Toro

Corno di Toro are an Italian heirloom variety, and we love the rich, sweet flavor of these “horn of the bull” peppers. Corno di toro are a beautiful deep red and got their name because they resemble a bull’s horn.

Enjoy them.... Corno di toro are good in almost any way you can imagine. Enjoy them raw in salads or sandwiches, fried with onions on hot dogs or sausages, roasted and added to pureed soups, stuffed with rice or cheese, or sliced for dips. 

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