If I had to choose only one thing to grow on my NYC balcony garden, it would likely be chili peppers for two main reasons. First, most recipes that use chilies only require one or two peppers, making it wasteful to buy an entire package when you need just a small amount. I've experienced this firsthand, often ending up with extras that spoil before I can use them.
Second, the lack of variety in your average supermarkets is limiting. Most stores offer only a few selections, typically just the ubiquitous Jalapeño pepper. With over 4,000 varieties of chili peppers in the world, that's a lot of untapped spicy potential! Growing your own peppers is an easy and convenient way to diversify your options and enjoy a wider range of flavors.
In my edible garden this year: Cayenne and Thai Bird’s Eye Chilies
This year, I decided to experiment with growing two different types of chilies. During a spring visit to the garden store, I found an aisle filled with Jalapeños. At the very end of the last table, there was a small row of Cayenne pepper seedlings. I immediately picked one out.
Cayennes are versatile, all-purpose peppers used in a wide variety of dishes. They are a bit spicier than Jalapeños and have a "neutral" flavor, which makes them incredibly adaptable. This lack of distinctive flavor is likely why Cayenne powder is a staple, providing a spicy kick without overpowering other flavors. This is my first time growing my own Cayenne peppers and I'm trying them out on my south-facing balcony.
The second variety I chose this year is Thai Bird’s Eye Chilies. These small, spicy peppers are used extensively in Southeast Asian cuisine. They are spicier than Cayenne but milder than Habaneros, with a fruity flavor. Bird's Eye Chilies are ideal for balcony gardens because the plant itself is fairly small. Since most recipes require only a few chilies, one plant should provide enough for a full season. They are a common addition to many Southeast Asian salads, sauces, and stir-fries. Try using them in Vietnamese Nuoc Cham or Thai Nam Prik. They are also quite attractive, with some people even growing them as ornamentals.
Six more varieties of chili peppers to grow on your own balcony garden
Choosing which chili peppers to grow depends on how you plan on using them in the end. There are some great varieties that are versatile, while others are suited for very specific culinary needs. The good thing is that chili peppers do not take much space to grow, so you don't need to limit yourself to just one. You can grow a single plant in a 12-inch diameter pot, or several in a larger pot. Keeping in mind their intended use and your space limitations, here are six more of my favorite varieties to help you make your decision.
Jalapeño peppers: One of the most well-known hot peppers in the world, Jalapeños are a popular choice for home gardens due to their moderate heat and versatility. In their green, unripe form, they can be used fresh in almost any dish that calls for chili peppers. They can also be pickled as a condiment. When ripe, they turn red and make an excellent base for hot sauce. If you can only grow one variety of chili pepper, Jalapeños are a great option unless you prefer something spicier. Since Jalapeños are readily available in most supermarkets, I prefer growing less common varieties to expand my culinary options.
Poblano peppers: Poblanos are named after the Mexican state of Puebla and are less common and milder than many other chili varieties. These peppers are quite large, typically ranging from 4-6 inches long and 2-3 inches wide. They are ideal for stuffing in dishes like Chiles Rellenos and Chiles en Nogada. Poblanos are often roasted like red bell peppers to enhance their earthy flavor. When ripened and dried, they become Ancho chilies, one of the most prevalent dried chilies in Mexican cuisine. Choose Poblano peppers if you want a delicious chili pepper with minimal heat.
Serrano peppers: Moving up the heat scale we find Serrano peppers. I like to think of them as a Jalapeño's spicier cousin, as their flavor is similar but they can be up to 4 times as spicy. They are perfect for homemade salsas, especially Pico de Gallo. Serranos also tend to be smaller than Jalapeños, both in the size of the pepper and the plant itself. I love including these in my garden. A little goes a long way without having completely overpowering spiciness.
Aji Amarillo/Limo Peppers: Shifting gears, we move to the world of Peruvian peppers. They are a distinct species of chilies called Capsicum Baccatum and are a separate variety from all others listed so far. Those fall under Capsicum Annuum. Peru is possibly the birthplace of chili peppers, and their use has become an integral part of Peruvian cuisine. Aji Amarillo and Aji Limo peppers, with their moderate heat and fruity flavor, are essential in famous Peruvian dishes such as Ceviche and Tiradito.
Scotch Bonnet peppers: Venturing towards the top of the Scoville scale are Scotch Bonnet peppers. These belong to yet another distinct species of chilies, Capsicum Chinense, which includes most of the spiciest peppers in the world. Full of heat and vibrant flavor, Scotch Bonnets are most well known for their use in Jamaican cuisine—specifically in Jamaican Jerk seasoning. They're blended with onions, herbs, and spices to season slow-roasted meats. If you're a fan of Caribbean cooking, I highly recommend growing your own Scotch Bonnets.
Habanero peppers: The spiciest peppers on this list, Habaneros (not "Habañeros," a common misspelling), are slightly hotter than Scotch Bonnets and possess a similar sweet flavor. If you truly love spicy food, these are the peppers to grow. They can add intense heat to salsas, hot sauces, dips, and even jams. Use them with caution, as a small amount can go a long way in seasoning your dishes.
I'm still waiting for all my chili peppers to ripen, but I'm seeing a lot of peppers in my plants. I'm happy to report that they are thriving in this hot NYC summer we're experiencing this year!
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