The Havasu Santa Fe hot peppers are prolific this summer. A mellow yellow color and about 4″ tall, they are hot but not too hot, about the same heat as a jalapeno pepper. We put a few into a pot a chili, it was not nearly enough for a good kick. What can you do with these? Make pickled hot peppers, stuff them and fry them, hot pepper jam, scoop up some hummus, hot pepper sauce, and they freeze well too. How do you eat your Havasu peppers?