Mezzetta™ Hot Chili Peppers (those jars of spicy yellow 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:
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)
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.