Cascabella

Cascabella peppers are small hot wax-type peppers that are about 2” long.  The peppers color from yellow to orange and to red when fully ripe. Typically, they are eaten in the yellow stage.

Good in salads and oven dishes. They range from medium to hot. It is often served fresh in salads and salsas or as a pickled appetizer. Due to the ease of cultivation and the productivity of the plant, many home gardeners pickle these whole or sliced in rings. Tart, crisp, and scoring between 1,500 and 6,000 on the Scoville scale, cascabellas are often misidentified as banana peppers, pepperoncini, or Hungarian wax peppers.

Note: Mezzetta Hot Chili Peppers are cascabella peppers that are grown in Northern California. Along with larger regional chains like In-N-Out, Carl’s Jr., and Zankou Chicken, local LA eateries like Tommy’s, Carney’s, and The Oinkster picked up on the cascabella trend, adding these tasty peppers to ketchup stations or including two or three in a soufflé cup along with every order.