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In Fresh Produce, America’s Harvest produces, sorts, cools, processes and ships from our locations in México and the United States. We employ talented agronomists who specialize in growing and handling produce, and specially trained personnel who hand-pick our products to ensure that our quality standards are consistently met.
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Good quality heatless jalapeños should be firm with a dark green color. Dry lines may develop with maturity and serve as an indicator of heat levels. Often used for adding spice to basic dishes such as salsas, salads and omelets, jalapeños are cholesterol free, low in sodium and calories and rich in vitamins A and C.
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Habaneros are infamous for being the hottest chile pepper in the world with a fruity flavor and their heat ranges between 100,000 - 350,000 Scoville units. These peppers come in a variety of colors such as green, gold, yellow, orange, red and maroon. They are used extensively in condiment sauces, relish, chutney and marinades. Habaneros are low in sodium and a good source of vitamins A, C and E, potassium and folic acid. Our varieties include yellow and orange.
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Jalapeños are medium-hot peppers that range in heat between 2,500 - 5,000 Scoville units. Good quality jalapeños should be firm, smooth-skinned and have solid green coloring. Dry lines are not a blemish, but viewed as a sign of a mature pepper that indicates its' hotness. Immature jalapeños are hot when they are green but gain pungency and a red color as they ripen. They also increase in sweetness as they mature. Jalapeños are often used for adding spice to basic dishes such as salsas, salads, and omelets. Jalapeños are cholesterol free, low in sodium and calories, rich in vitamins A and C, and a good source of folic acid, potassium and vitamin E. Our varieties include Coyame, Grande, and Pace 105 (sweet, non-hot).
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The best American name for this vegetable would probably be "Mexican green tomato", but they actually taste nothing like regular tomatoes. The tomatillo has a tart, lemony flavor that is enhanced when cooked and is an excellent base for salsas. Tomatillos contain high amounts of vitamin A and C.
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Caribe peppers are known as "chile guero" or blonde chile. Caribes are hot peppers that range in heat between 5,000 to 8,000 Scoville units. Caribes are part of the wax type of chile peppers. This type of pepper can be used as a substitute for jalapeños to add a different color and flavor to salsas and recipes.
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This Hungarian wax hybrid produces high yields of uniform fruit. The thick-walled pods are pendant, large, smooth and tapered. Hungaros range in color from yellow to red at full maturity. This excellent variety is well suited for fresh market and picking.
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Serranos are small, thin, chiles that are five times hotter than jalapeños and range in heat between 5,000 to 15,000 Scoville units. These types of peppers come in a variety of colors such as green, red or purple. Serrano's are popular in guacamole, salsas, soups, stews and sauces and a great source of vitamin C.
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