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Black Cobra Chile Peppers
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Black Cobra chile peppers grow straight up from the olive green leaves and stems, resembling fingers stretching up to the sky. The chiles ripen from green to black to fluorescent red. Black Cobra chiles only maintain their dark color for a few weeks. They are edible when black and are often harvested at this stage. The taste is spicy, though not nearly as spicy as a habanero. The black color gives way to a striking red color and with it an increase in spiciness. The heat has a range of 20,000 to 40,000 Scoville units.
Black Cobra chiles are available in the late summer and early fall.
The Black Cobra variety of Capsicum annuum are also called Goat’s Weed chiles. It is one of the only pepper plants of this species that has fuzzy leaves and stems. Also unique to this plant is the multi-colored chiles, green, black and red that shoot to the sky from the tips of the stems all at once.
Prepare Black Cobra chiles by removing the stem, slicing lengthwise through half the pod and removing the seeds. Chop the chile and add to salsas or marinades for beef or chicken. Cook chiles with tomatillos, tomatoes and onions for a spicy sauce. These chiles get spicier the longer they are on the plant; once they turn red, they are much spicier.
Black Cobra chiles are native to Venezuela. They grow best in a warm climate, where summers are hot for an extended period of time, helping the spicy flavor develop in the fruit. In addition to being an edible plant, the color of the fruit and its fuzzy silver leaves make for popular ornamental plants in amateur gardens.
Recipes that include Black Cobra Chile Peppers. One is easiest, three is harder.
|White on Rice Couple||Black Cobra Chili Salt|
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