Selecting
When selecting peppers look for thick walled, smooth and free of wrinkles. The stem and the pepper both should be bright in color and the stem sturdy and fresh. Flavor and heat will also be a major factor in selecting which pepper to use.
Popular Pepper Varieties
| Variety | Heat | Color | Recommended Use |
Anaheim |
Mild to hot |
Green or red |
Chile relleno, seared, broiled, grilled or smoked |
Poblano |
Mild to medium |
Green |
Chile relleno, roasted, grilled, dried to make Ancho chile powder |
Green Chiles |
Medium |
Green |
Sandwiches, chili, queso, roasted, grilled |
Jalapenos |
Medium to Hot |
Green or red |
Chili, tacos, nachos, pickling, most common variety used to make chipotle peppers |
Serrano |
Hot |
Green, red or purple |
Used in Mexican and Asian cuisines, substitute for jalapenos in recipes for a kick |
Habañeros |
Extremely hot, orange or red pods |
Green, orange or red |
Found in many commercial hot sauces, add to recipes with caution |
Storing
Store all fresh chili peppers unwashed and away from other fruits and vegetables in the refrigerator for about a week.
Preparation
Chopped peppers add zest to dishes of all kinds, and besides the obvious Mexican food applications, when added to pasta dishes they provide an extra kick. To avoid a burning sensation on the skin and/or eyes, wear gloves when handling peppers and rinse utensils after each use. The chemical capsaicin gives a chili its heat, and is unevenly distributed, with the seeds hot, the wall and skin hottest, and the inner membrane hottest. To cut down the heat of chili peppers, remove one or all of the ribs and seeds. Soak chili peppers for no longer than thirty seconds in cold water with a little salt or vinegar, soaking longer will cause loss of flavor.
Nutrition Information
Peppers, hot chili, red, raw Nutritional value per 100 g (3.5 oz) |
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Energy 40 kcal 170 kJ |
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Percentages are relative to US |
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