"Quarterbacking this 3-point spread of recipes is a favorite member of the nightshade family that's harvested in late summer and early fall - spicy chile peppers. Chile peppers are often considered vegetables but like tomatoes, they are botanically fruit. Their heat is measured in Scoville Heat Units, with habaneros and ghost peppers registering the highest numbers and mild peppers like Anaheim having the lowest."
"Spicy, cheese-filled jalapeno poppers have been a popular appetizer since their debut in the 1970s. A Tex-Mex riff on the Mexican dish chile rellenos, it involves hollowing out a jalapeno pepper with your fingers or a spoon, then stuffing it with a mixture of cheeses and spices. They can be smoked or grilled and sometimes are wrapped in bacon or battered and deep-fried for extra crunch."
September signals the start of the NFL season and the return of tailgate parties with budget-friendly foods. The menu centers on late-summer spicy chile peppers, which are botanically fruits and have heat measured in Scoville Heat Units. The selection emphasizes mild (poblano) and medium (jalapeno) peppers to add moderate heat. Jalapeno poppers, a 1970s appetizer, are filled with cream cheese and cheddar, topped with buttery panko and barbecue seasoning, then baked for crispness. Mexican-style pork chile verde uses inexpensive boneless pork shoulder and tangy tomatillos and green chiles, and it can be prepared ahead and reheated for game day.
Read at Boston Herald
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