Cascabella
Cascabella peppers are small, conical hot wax-type chilies (Capsicum annuum) that ripen from creamy yellow through orange to red. With a medium heat level similar to jalapeños and a crisp, fruity flavor, they are especially prized for pickling and are a regional staple in California cuisine.
Growing
~80 days to maturity
Fruit size
4.4–5.1 cm
Flavor & Use
Fruity and tangy with a subtle sweetness and bright, building heat; the crisp texture holds up well when pickled or fresh in salsas.
Culinary
About
These thick-walled, waxy-skinned peppers grow to about 1.75 to 2 inches long and 0.75 inches wide on compact, productive plants reaching 18-24 inches tall. Typically harvested and eaten in the yellow stage for pickling or fresh use, they develop more sweetness and color as they ripen to red. Distinct from the round, rattle-seeded Cascabel chili despite the similar name, Cascabella offers reliable medium heat and heavy yields making it popular among home gardeners and commercial picklers alike.
Backstory
Developed in California around 1950 by Clarence Brown, this heirloom variety is closely related to the Fresno pepper but features smaller fruits and a bushier plant habit. It has become iconic in American West Coast food culture, notably featured in Mezzetta brand pickled peppers and served alongside burgers and sandwiches at chains like In-N-Out Burger and Tommy's.
Appearance
Growing
Heritage
We don't have a documented family for this pepper yet.