🥕🍓🥒 Fall orders placed today are available the week of October 5th. 🥕🍓🥒
One of the most popular chilis in Mexico! Milder than a jalapeno, and great eaten fresh for in salsa verde or roasted for chili rellenos. When dried, it turns a rich dark red-brown and can be ground into a mild red chili powder.
Peppers can only be grown during a short period in the Northeast from late summer to early fall when temperatures are warm enough to produce fruit. Because of that, the majority of peppers found in NY are imported across the country and as far as Mexico, China and Peru, where labor costs are much lower. Cheap labor often equates to unfair pay wages, exposure to pesticides, unsafe living and working conditions, verbal abuse, and long hours.
We source our peppers from Kitchen Garden Farm, a farm that is committed to growing healthy soils by cultivating a wide range of biodiverse crops, improving crop rotation and cover cropping. Their growing practices reflect their deep commitment to the quality of their products, the health of their land and the safety of their workers.
Local Roots meat is handled with care and you can taste it. There are no preservatives, nitrates or funky chemicals. It's super fresh.
Jenn de la Vega.
Chef & Cookbook author