Like cayenne pepper, red chili peppers are available throughout the year to add zest to flavorful dishes around the world and health to those brave enough to risk their fiery heat.
This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food. Chili peppers belong to the family of foods bearing the Latin name Capsicum.
Selecting:
Choose fresh chili peppers that have vivid, deep colors and glossy, firm and taut skins. Their stems should seem hardy and fresh. With the exception of jalapenos, peppers should not have any cracks near the stem end. Avoid those that are wrinkled or have soft areas or black spots.
Storage:
Place unwashed fresh peppers in paper bags or wrap in paper towels and store in the vegetable compartment of the refrigerator, where they should keep for at least one week. Avoid storing peppers in plastic bags as this may result in moisture accumulation, which will cause them to spoil more quickly. Availability: |
