Unusual New Peppers from East Palo Alto’s Happy Quail Farms

Some like it hot. Or at least tongue-tingling.

That’s what Happy Quail Farms of East Palo Alto is hoping with its two new spicy peppers. Owner David Winsberg is believed to be the only one in the United States selling the Guindilla Verde from Bilbao, Spain and the Shaerma from Bhutan.

The light green, heirloom Guindilla Verde, with its grassy flavor and moderate heat, is perfect in piperade, egg scrambles, stir-fries or simply grilled and served alongside steaks. When it turns red, taking on a sweeter note, it’s typically used in Spanish chorizo, giving the sausages their distinctive, crimson tinge.

The dark green Shaerma is practically a national treasure in Bhutan, gracing almost every meal of the day.  Similar to a New Mexico Hatch chile in spiciness and to a Pimiento de Padron in flavor, this tender pepper is fairly hot, making it ideal for dishes with cheese to tame it a tad.

If a hot jalapeno registers 2,000 to 3,000 on the Scoville scale, these two peppers probably rate 5,000 at most, Winsberg says.

Find them at $5.99 a pound at the Happy Quail stand at the Ferry Plaza Market in San Francisco on Saturdays and Tuesdays; the Sunday Menlo Park downtown farmers market; the Sunday Marin farmers market; and the Saturday Palo Alto downtown farmers market.

But hurry. They’ll only be around until the warm weather lasts.

More: My Write-Up on the Two New Peppers for Tasting Table San Francisco

More: Happy Quail Farms’ Pimiento de Padrons

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Date: Tuesday, 21. September 2010 5:28
Trackback: Trackback-URL Category: Fruit, General, Great Finds, New Products

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  1. 1

    Beautiful! I am a big pepper fan.



  2. 2

    I think I saw these featured on a “No Reservations” episode in Madrid where Bourdain compared it to a combination of a pepper and string bean because of its shape. Sounds yummy.

  3. 3

    The heirloom Guindilla Verde sounds yummy. Need to hunt for it…

  4. 4

    wow it is such a refreshing green! defitinely hot inside! :)

  5. 5

    Being married to an Indian has really helped me gain a taste for chilli. Now, without it, I am likely to find lots of dishes bland.
    *kisses* HH

  6. 6

    I have to go check out their stand this weekend. My in-laws love extremely spicy food. Before I got married, I hated spicy food. To be honest, I could barely handle a dash of black pepper, let alone a jalapeno or heaven forbid a habanero. I guess marrying into an Indian family helped the taste buds.

  7. 7

    Being half Sri Lankan, i love my chiliies. but these do look hot

  8. 8

    My hubby adores hot foods so I think he would probably enjoy these (I’m sad to say they would probably be a little too hot for me though). I love unique finds like this!

  9. 9

    I hope these peppers find their way across the country in time. I do love trying new peppers!

  10. 10

    Great to learn about these peppers!

  11. 11

    I’m a big “Chilihead”. Always looking for new varieties. But, the Jalapeno reigns supreme in Texas…

  12. 12

    ME ME ME! I like it hot! But 2,000 to 3,000?! Wow. I wonder if even I am man enough. But then, nobody will be stupid like me to eat it by itself like an apple.

  13. 13

    These look really interesting Carolyn! I love spicy food. I realised how much when I started to travel to countries that don’t have any and I really missed it! :)

  14. 14

    I can’t get enough of spicy things so these look perfect for me. Still, that’s pretty spicy XD.

  15. 15

    I’m glad that they’re introducing new peppers to the markets. The one from Bhutan sounds intriguing.

  16. 16

    Sound of hand smacking forehead – I was at the farmers market and had the opportunity to pick these up. Duh, you jut reminded me. I’m so curious now to give them a try.

  17. 17

    Having actually eaten these peppers while in Bhutan, it will be interesting to see how the scovilles translate to California. They were mind numbingly hot in their native land!!

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