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Mariachi Chile Peppers
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Mariachi chile peppers are small, short pods, averaging 7 to 10 centimeters in length and 4 to 5 centimeters in diameter, and have a conical shape that tapers to a rounded tip on the non-stem end. The skin is smooth, taut, and firm, ripening from green to pale yellow-white, orange, and then to red when mature. Underneath the surface, the flesh is thick, crisp, striated, multi-colored depending on maturity, and aqueous, encasing a central cavity filled with small, round and flat, cream-colored seeds. Mariachi chile peppers are crisp and mildly pungent with a sweet-tart, melon-like flavor.
Mariachi chile peppers are available year-round.
Mariachi chile peppers, botanically classified as Capsicum annuum, are brightly colored pods that are members of the Solanaceae or nightshade family. Considered to be a relatively new variety created in the early 2000s, Mariachi chile peppers are described as pendant fruits, meaning they hang below the stem rather than grow upright, and are found on bushy plants in tropical to subtropical climates. Mariachi peppers get their name from the colorful musical groups that were first made popular in Mexico and are one of the earliest ripening varieties. The peppers are mild to moderately hot, ranging 500-600 SHU on the Scoville scale, but if the peppers are stressed, they can reach a rating of 1,500-2,000 SHU. These peppers are favored for their sweet, melon-like flavor, utilized for culinary purposes at all stages of maturity, and are a versatile fruit with a mild heat that does not linger on the palate.
Mariachi chile peppers are an excellent source of vitamin C, which is an antioxidant that helps protect the immune system, and they also contain some vitamin A, iron, and calcium.
Mariachi chile peppers are best suited for both raw and cooked applications such as grilling, roasting, baking, frying, and sautéing. The peppers can be consumed raw and are mild enough to be eaten out of hand, or they can be sliced and tossed into salads. The peppers can also be chopped into salsas for a sweet heat or blended into sauces. Mariachi chile peppers are predominately used in culinary applications when they have turned white to pale yellow, but the fruits are edible at any stage. In cooked preparations, Mariachi chile peppers have thick walls allowing them to be stuffed or grilled without falling apart, and they can be used as a milder substitute for jalapeños in jalapeño popper recipes. They can also be roasted for a caramelized flavor, pickled for extended use, or utilized as a spicier substitute for bell peppers. Mariachi chile peppers pair well with meats such as pork, poultry, beef, and fish, eggs, mangoes, pineapples, tomatoes, rice, pasta, cheddar cheese, and cream cheese. The peppers should be used immediately for the best flavor and will keep 1-2 weeks when stored in the refrigerator.
In the United States, Mariachi chile peppers are a favorite home gardening variety as the plant produces high yields, and the fruits are an early ripening cultivar. Gardeners also enjoy using the pepper for added flavor in recipes without intense heat, and the plant is highly ornamental, displaying the fruit’s many different hues throughout the growing cycle. Mariachi chile peppers were also recognized as an All-American Selections or AAS winner in 2006, which is an award that acknowledges new garden varieties with good flavor and innovative breeding achievements.
Mariachi chile peppers are descendants of peppers native to Central and South America that were spread throughout the world via immigrating peoples, explorers, and trade routes. From selective breeding and cultivation of these native varieties, many new peppers varieties are being created with improved resistance to disease, fast-growing cycles, and high yields. Mariachi chile peppers were believed to have been created in the early 2000s, and today they can be found at local farmer's markets in North, Central, and South America or sold online through seed catalogs for home garden use.
Recipes that include Mariachi Chile Peppers. One is easiest, three is harder.
|Carter Family Recipes||Mexican JalapeÃ±o-Mariachi Poppers|