The farmers market stalls are brimming with peppers, and each week the variety expands. Shoppers are greeted with baskets overflowing in shades of green, red, yellow, orange, and even deep purple. From sweet bell peppers to spicy chilies, this is peak pepper season—and the perfect time to bring home something new to try.
Peppers are beloved for many reasons: their vibrant colors, distinctive flavors, and remarkable versatility in the kitchen. They’re also nutritional powerhouses, offering a healthy boost of vitamins and antioxidants. Whether you prefer the mild crunch of a bell pepper or the fiery punch of a chili, there’s a pepper for every taste.
A Few Fun Facts About Peppers
- Ancient roots: Peppers were first cultivated in Central and South America, where they’ve been enjoyed for thousands of years.
- How hot is hot? Pepper heat is measured on the Scoville scale, which ranks the amount of capsaicin—the compound that delivers the “burn.” The Carolina Reaper currently holds the Guinness World Record as the hottest pepper, averaging more than 1.6 million Scoville Heat Units.
- Not all peppers are spicy: Bell peppers don’t produce capsaicin, which is why they’re sweet and mild.
- Nutritional punch: Rich in vitamin C, vitamin A, potassium, and antioxidants, peppers bring both flavor and health to your plate.
- Global appeal: From India’s curries to Mexico’s salsas to Thailand’s stir-fries, peppers are at the heart of cuisines worldwide.
- Surprising uses: Throughout history, chile peppers have been used for medicinal purposes like aiding digestion and pain relief. Some farmers even use them today as natural pest repellents.
- A world of choices: With more than 50,000 pepper varieties — from fruity and mild to searingly hot — there’s always something new to taste.
Peppers shine in so many ways at the table. Roast them until their skins blister, pickle them for tangy crunch, or slice them fresh into a summer salad. A quick sauté of bell peppers with onions is a classic side dish, while a fiery chili can elevate soups, cornbread, and even homemade hot sauce.
Looking for something different? Try pairing sweet peppers with local goat cheese for an appetizer, or balance the heat of chilies with a drizzle of farmers market honey. And don’t forget—pepper jelly makes a terrific glaze for grilled meats or a sweet-hot topping for cream cheese and crackers.
Now is the moment to enjoy peppers in all their colorful, flavorful glory. As you wander the market, let your eyes—and your taste buds—guide you to new varieties. Whether you’re cooking up comfort food or exploring international flavors, peppers bring zest, color, and excitement to the table.
Looking for a specific pepper or chili? Here is a quick guide to the farmers who grow them.
Borba Family Farms
Bell, Fresno, Guindilla, Hot Portugal, Hungarian, Italian, Jalapeño, Padrón, Poblano, Shishito, Southwestern Chili
Phil Foster Ranch (Pinnacle)
Anaheim, Cordo Di Toro, Bells, Jalapeño, Mini Sweet, Padrón, Poblano, Serrano, Shishito, Mini Sweet
Cabrillo College Horticulture
Padrón, Rocoto, Shishito
Sea to Sky Farm
Anaheim, Banana, Bell, Cayenne, Hot Wax, Jalapeño, Lemon Drop, Lipstick, Padrón, Pimento, Poblano, Serrano, Shishito
Pacific Rare Nursery
Hot Peppers, Sweet Peppers
Prevedelli Farm
Carmen, El Jefe, Jalapeño, Jimmy Nardello, Padron
KT Farms
Spicy Asian peppers
RECIPES: Here’s a link to a collection of our pepper recipes!
