The banana pepper is a medium-sized member of the chili pepper family with a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen. It is often pickled, stuffed, or used as a raw ingredient in foods. It is a cultivar of the species Capsicum annuum. Its flavor is not very hot (0–500 Scoville units), and, as is the case with most peppers, its heat depends on the maturity of the pepper, with the ripest being sweeter than younger ones.
Pickled banana peppers are commonly sold pre-sliced garnish pizzas, sandwiches, and Greek salads. In addition, chopped or diced banana peppers are used in many relishes and salsas to add sweetness with other peppers providing heat.
Note: Produce at harvests will vary based on season; please sign up for our newsletter to learn what’s growing each month.