Photo credits (left to right): Photo credits (top to bottom): Flickr: Tim Sackton; Flickr: ˚Florian; Flickr: Central Valley Farmland Trust
Jalapeño, Habanero, Serrano, Anaheim, Chilies
Hot peppers are usually small peppers with seeds inside. The seeds are typically very spicy and can be left out to reduce the level of hotness. It is best to gradually add small amounts of hot peppers when cooking to make sure the dish doesn't get too spicy to eat!
- Look for firm, shiny, bright colored peppers with no browning or soft spots.
- Store peppers in plastic bag in refridgerator for 3-4 days.
- Cut off the stem and halve the pepper; remove seeds and membrane to decrease the heat.
- Sauté or roast. You can also microwave peppers in covered dish with a little water for 4-6 min or until tender.
Why It's Great
- Vitamin A keeps our eyes working, our immune system strong, and our cells growing.
- Vitamin C keeps our immune system strong and helps our bodies heal quickly.
Chicken and Shrimp Stew
Jalapeño Black Bean Dip
Fresh Salsa with Jalapeños
Hot & Sour Soup inspired by Canh Chua
Finger-Licking Curried Chicken
Roasted Chilies and Bell Peppers