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Golden cayenne chile peppers have a sweet-tart, smoky flavor with a pungent, intense heat. Golden cayenne chile peppers are elongated, slender, and slightly twisted, averaging 12 to 25 centimeters in length and 1 to 3 centimeters in diameter, and have a straight to curved, conical shape that tapers into a pointed tip on the non-stem end. The skin ripens from pale green to bright yellow when mature and is waxy and smooth. Underneath the surface, the flesh is thin, pale yellow, and crisp, encasing a central cavity filled with ivory membranes and a few flat and round, cream-colored seeds.
Golden cayenne chile peppers are commonly used fresh or dried and ground into a golden powder. Before using the pepper fresh, the inner ribs and seeds should be discarded, and gloves should be worn to protect the skin from the capsaicin. The peppers can be chopped and added to salsas, sauces, marinades, soups, stews, and curries for fresh preparations. They can also be used in stir-fries, casseroles, sauteed with vegetables, or cooked into jellies, jams, and relishes. Golden cayenne chile peppers can be used as a substitute in recipes calling for jalapeno, serrano, or habanero peppers. Golden cayenne chile peppers pair well with herbs such as thyme, sage, oregano, and parsley, tomatoes, onions, garlic, bell peppers, meats such as sausage, beef, poultry, shrimp, and beans.
The peppers will keep up to one week when loosely stored whole and unwashed in a plastic or paper bag in the refrigerator.