What type of peppers does Mezzetta use? Cascabellas!
Posted on 23 November 2021
Mezzetta™ Hot Peppers (those spicy yellow jars of pickled peppers) are made from Cascabella peppers. The hot and delicious yellow peppers that they put into jars of Mezzetta Hot Chili Peppers are grown in Northern California, but did you know that you can grow them in your own backyard?
They're easy to start from Cascabella seeds!
So making your own homegrown version of pickled Mezzetta hot peppers is a great way to eliminate preservatives and food colorings from your diet.
Copycat Mezzetta Hot Pepper Recipe:
~ 1 pound of Cascabella Peppers
(we make as many as we have on hand!)
2-3 Cloves of Garlic, smashed and peeled
3 cups Distilled White Vinegar
2 cups Water
2 tablespoons Kosher or Pickling Salt (no iodine)
Sprinkle of Turmeric (for color, optional, gives them a nice golden glow)
Boil the vinegar, water, salt, turmeric (optional) in a pot, stirring to dissolve. Rinse the Cascabella peppers, peel garlic, and add to clean disinfected jars (boil jars to disinfect). Use a spoon to ladle vinegar water mixture over peppers. Put lid on top, let cool, put in refrigerator for up to 1-2 months.
We think these are best as refrigerator pickles, as they're super crisp!
More about Cascabella Peppers:
Cascabella peppers are typically eaten fresh in the yellow stage and are often pickled. Because they are so easy to grow, and productive many home gardeners pickle these whole or sliced in rings. If you enjoy jalapeños, you will love these little yellow chiles!
Expect heavy yields of tart and crisp 2” long conical-shaped Cascabella peppers. The peppers have thick wax-type skin, which is perfect for pickling, and they mature from creamy-yellow to orange, and then red when fully mature. Sturdy plants grow 18-24” tall with dark green leaves.