Fresno Chili pepper

Fresno Chili pepper is a cultivar of Capsicum annuum, a species of chili pepper that is part of the Solanaceae family. Named after Fresno, California, this pepper is often confused with the Jalapeno due to their similar size and color. However, the Fresno Chili pepper is thinner-walled, often has a more conical shape, and is typically hotter than the Jalapeno.

History

The Fresno Chili pepper was developed and released for commercial cultivation by Clarence Brown Hamlin in 1952. Hamlin named the pepper after Fresno, California, where he lived. The Fresno Chili pepper is now grown throughout California, particularly in the San Joaquin Valley, and is a staple in many Californian cuisines.

Characteristics

The Fresno Chili pepper is a medium-sized chili pepper that typically measures between 2 and 3 inches in length and about 1 inch in diameter. The peppers start out green and turn red as they mature. They have a thin skin and a slightly crunchy texture. The heat level of the Fresno Chili pepper ranges from 2,500 to 10,000 Scoville Heat Units, making it significantly hotter than the Jalapeno.

Culinary Uses

Fresno Chili peppers are versatile in the kitchen and can be used in a variety of dishes. They are often used fresh in salsas, sauces, and salads. They can also be roasted, stuffed, or pickled. The red, mature Fresno Chili peppers are often used to make a flavorful hot sauce.

Cultivation

Fresno Chili peppers are warm-season plants that require full sun and well-drained soil. They are typically started indoors and transplanted outdoors after the last frost. The plants are relatively compact, reaching a height of about 2 feet. The peppers mature in 75 to 80 days.

See Also

• Capsicum
• Scoville scale
• Chili pepper