Evans Hot Chile Peppers
Estimated Inventory, lb : 0
Description/Taste
Evan’s Hot chile peppers are small pods, averaging 5 to 7 centimeters in length, and have a cylindrical to conical shape with slight tapering to a rounded point on the non-stem end. The skin is waxy, smooth, and glossy, ripening from green to dark red when mature, and is connected to a green, fibrous cap. Underneath the skin, the flesh is semi-thin, crisp, and pale red, encasing a central cavity filled with membranes and many small, round, and flat, cream-colored seeds. Evan’s Hot chile peppers have a subtly sweet, fruit-forward flavor mixed with high acidity and a lingering, pungent heat.
Seasons/Availability
Evan’s Hot chile peppers are available in the mid-summer through fall.
Current Facts
Evan’s Hot chile peppers are botanically a part of the Capsicum genus and are a Spanish varietal that is a member of the Solanaceae or nightshade family. The small, fiery peppers are named after Evan Funke, a Los Angeles-based chef who brought three different seed varietals back from Spain in 2012. Funke gave the seeds to Windrose Farm in central California, and through the selection of the spiciest peppers and continued cultivation, the growers at Windrose Farm created the spicy Evan’s Hot chile peppers that are sold in the local markets today.
Nutritional Value
Evan’s Hot chile peppers are an excellent source of vitamins A and C, which are antioxidants that can help increase collagen production, boost the immune system, and protect against external environmental aggressors. The peppers also contain iron, potassium, magnesium, and capsaicin, which is the chemical compound that triggers the brain to feel the sensation of heat or spice. Capsaicin has been shown to provide anti-inflammatory and antioxidant properties.
Applications
Evan’s Hot chile peppers are best suited for both raw and cooked applications such as roasting, sautéing, and baking. When raw, the peppers can be minced and blended into hot sauces, salsas, dressings, and marinades, or they can be sliced and added to salads. They can also be sliced and used as a topping on pizza, lightly stir-fried with other vegetables, chopped and added to soups, stews, and chilis, or added to casseroles and enchiladas for a spicy flavor. It is recommended to use the peppers sparingly and to wear gloves and goggles when handling the peppers to protect the eyes and skin from irritation. In addition to cooked applications, Evan’s Hot chile peppers can be pickled or dried for extended use. Evan’s Hot chile peppers pair well with mango, tomatoes, onions, garlic, herbs such as cilantro, parsley, oregano, and basil, potatoes, legumes, rice, cheeses such as cotija, cheddar, gouda, and manchego, and meats such as pork, poultry, beef, and fish. The fresh peppers will keep 1-2 weeks when stored whole and unwashed in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Evan's Hot chile peppers are grown at Windrose Farm just south of Paso Robles, California. The unique micro-climate of San Luis Obispo County is ideal for growing a wide variety of fruits and vegetables and is located west of California’s Central Valley, where over half the country’s fruits, vegetables, and nuts are grown. Evan’s Hot chile peppers are a mix of many different Spanish varieties and may display variation in heat. The amount of heat found in the peppers will also vary with each pod as growing conditions, environmental stress, and the amount of sunlight received are all contributing factors to a pod’s level of spice.
Geography/History
Evan’s Hot chile peppers are only grown through Windrose Farm near Paso Robles in California. Bill and Barbara Spencer bought the farm in 1990 and spent the first few years working to put nutrients back into the soil and farming heirloom and open-pollinated varieties of tomatoes and potatoes. Today the farm grows onions, peppers, melons, root vegetables, and beans, and also contains a fruit orchard with apples and stone fruit. The seeds from Evan’s Hot chile peppers were given to Windrose Farms in 2012 after Los Angeles-based chef Evan Funke brought back the seeds of three different varieties from Spain. The farm shares its produce at the famous Santa Monica farmers market in Los Angeles, California, where chefs and home cooks alike have been buying goods from Windrose Farm since 2002.
