Description

Description

AZ20 Hot Pepper - The Story of a Chile Breeding Triumph

For years, we searched out one particular roadside roaster in Flagstaff, Arizona, drawn by the incredible aroma of fresh-roasted green chiles, the skins blistering over the flames, the smoky scent rising in the crisp autumn air. We'd make the drive a couple of weekends each September, eager to savor the taste of those perfectly roasted peppers. Years later, while visiting a world-renowned chile breeder in southern Arizona, we recounted our love for those Flagstaff green chiles. His response? A knowing smile and the revelation that he knew the roaster well – because they were using his AZ20 chiles. We’re beyond thrilled to offer you the very same chile that we fell in love with almost two decades ago!

How did a chile pepper bred for canning become a legend? This unassuming variety quietly revolutionized how we enjoy mild green chiles, a rare feat and proof of something truly special. It's a story of adaptability, delicious flavor, and a little bit of luck that begins in the fields of southern Arizona. This chile's mild heat and surprising versatility are tied to a secret history—one that has made it a cornerstone of the chile pepper world. If you've ever enjoyed a mild green or red chile or perhaps a batch of fresh roasted green chili in front of a supermarket or roadside stand, chances are, you've tasted the legacy of the AZ20.

This chile is a fantastic choice for home gardeners - a unique and versatile variety that thrives in arid conditions and can handle the intense sun and limited water. Its compact size makes it a great fit for container gardening or limited spaces. If you're wondering about the heat, it comes in at 500-1,000 SHUs on the Scoville scale. That translates to a pleasant warmth and plenty of flavor without being overwhelmingly spicy.

Details

This chile pepper plant has a nice, upright, bushy growth habit and usually reaches about 1 to 2.5 feet tall. Its leaves are a classic dark green, elongated and oval-shaped, growing on alternate sides of the stem. The chiles are elongated and conical, starting green and maturing to a vibrant red. Like most peppers, it loves well-drained, loamy soil and needs at least 6 hours of direct sunlight daily. Consistent watering is key, but be careful not to overdo it, which can lead to root rot. You might also see it called "Arizona 20," but AZ20 is its official cultivar name. It grows as a short-lived perennial in USDA Zones 9-11 and as an annual in other zones.

Flavor-wise, the AZ20 has a lot to offer. When green, it has the classic slightly sweet, bright green chile flavor, which becomes richer and more complex as it ripens, developing hints of fruitiness and a touch of smokiness.

History

Chile peppers have a long and fascinating history. They're believed to have originated in the Americas, and evidence suggests they've been part of our diets for thousands of years. Mexico and Central America are likely where they were first cultivated. Birds played a significant role in spreading chile peppers. Since they don't feel the heat from capsaicin, they happily munch on the peppers and distribute the seeds far and wide.

While Christopher Columbus often gets the credit for bringing chile peppers to Europe, they were already being grown and used by indigenous peoples long before his arrival. That said, Columbus's voyages did kick off the Columbian Exchange, leading to chile peppers becoming popular worldwide.

The AZ20, initially bred for canning, quickly became a go-to for the chile industry, seeking a reliable mild green and red chile. This achievement established the reputation of its breeder, a fourth-generation farmer and second-generation chile breeder in southern Arizona who developed the AZ20 in the 1980s. His goal was a pepper that could handle the arid Arizona climate and meet the needs of the commercial market: consistently mild heat, uniform shape and size, and high yield. Achieving this consistent mildness, year after year, was no small feat, requiring nearly a decade of dedicated breeding and careful selection. He succeeded! It's worth noting that the AZ20's impact on the chile pepper industry is immense. The breeder created a pepper with a uniform shape and size, perfect for commercial processing and canning. It quickly became a favorite with chile farmers and canners, and today, it's estimated that around 80% of commercially grown chiles in the U.S. have AZ20 ancestry. Developing a new chile pepper variety like this takes considerable time and patience, usually several generations of careful breeding.

Uses

The AZ20 is incredibly versatile in the kitchen. Its mild heat and slightly sweet, classic flavor make it perfect for fresh salsas and stir-fries when green. The flavor deepens as it matures and turns red, making it ideal for sauces, stews, or drying and grinding into chile powder. Even though it's known for being mild, the red AZ20 can pack a bit more heat than the green ones.

Here are a few ideas to get you started:

Green AZ20s: Think fresh salsa, stir-fries, chile rellenos, pickled peppers, and green chile sauce.
Red AZ20s: Try red chile sauce, homemade chile powder, salsas, hot sauces, stews, soups, and spice rubs.
Both Green and Red: Roast them to bring out their sweetness and smokiness, stuff them with your favorite filling, or infuse cooking oils with dried AZ20s.

Companion Planting

Companion planting can be a great way to boost the health and productivity of your AZ20 chiles. Basil, oregano, and marigolds are good choices. Basil can help keep pests away and might even improve the flavor of your peppers. Oregano is another helpful pest deterrent. And marigolds, with their strong scent, are known for repelling garden pests.

On the other hand, you'll want to keep potatoes and eggplants away from your AZ20s, as they can be susceptible to the same diseases.

Planting and Growing Tips

Start your seeds indoors about 6-8 weeks before the last frost in your area. Aim for an air temperature of 70-80°F and a soil temperature of around 80°F for the best germination. Before transplanting, give your seedlings a chance to adjust to outdoor conditions. Plant them about 18-24 inches apart. Water consistently, but avoid overhead watering, which can lead to problems. And make sure they get at least 6 hours of direct sunlight daily. A layer of mulch around the base of the plants can help retain moisture and keep weeds down.

Harvest Tips

Harvest your peppers in the morning for the best flavor and texture. Use a sharp knife or garden shears to cut the chile stem from the plant; don't tear it off, as this can leave a wound that's vulnerable to infection. Pick them when they've reached the size and color you're looking for. Remember that peppers ripened in warmer temperatures might have a bit more heat.