Farmers Market Find: Maule’s red hot peppers

What ARE THEY?

Cayenne-style peppers, 6 to 10 inches long and fire-engine red, that pack some serious heat. Named for the William Maule Seed Co. of Philadelphia, which saved the seeds.

Spotted at

The Omaha Farmers Market stand of Rhizosphere Farm, Waterloo, Neb.

How to use

As you would other hot chili peppers: in soups, stews, salsas and hot sauces. For milder heat, remove seeds and inner membranes. Wear gloves when cutting, as the capsaicin (the hot stuff in the peppers) lingers on the skin even after multiple washings.

Recipe idea

Red-hot beans: Soak dried beans of your choice in water overnight. (Hurst HamBeens’ 15-bean blend, minus the seasoning packet, works well). In a large pot over medium heat, sauté chopped bacon or crumbled pork sausage with diced onions, minced garlic and minced Maule’s red hot pepper. (One Maule’s pepper, minus some of its seeds, gave adequate kick to nearly three quarts of cooked beans.) Add drained beans, some salt and enough fresh water to cover the beans by 2 inches. Bring to a boil, then reduce heat and simmer uncovered for about 1 hour, stirring occasionally to make sure the beans on the bottom don’t get scorched. Add dried oregano and a packet of Sazon seasoning, adjust water level if necessary and continue to simmer an additional 45 minutes or until beans are tender and liquid has reduced. Add a little lime juice, chopped cilantro, and more Maule’s pepper and salt to taste.

— Nichole Aksamit

SHARE YOUR FIND: To recommend something for this feature on unusual or flavorful finds at seasonal markets, e-mail details (what, where and when you found it, how it tastes and how you use it) to nichole.aksamit@owh.com. Please include your name, city and phone number, and put “Farmers Market Find” in the subject line.

« Food & Dining

Share