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.
Jalapeño Black Bean Dip
Black beans, Onion, Tomato, Jalapeño peppers, Water, Cumin, Chili powder, Garlic
Finger-Licking Curried Chicken
Curry powder, Thyme, Scallion, Hot Pepper, Black pepper, Garlic, Ginger, Salt, Chicken, Olive oil, Water, White potatoes, Onion
Roasted Chilies and Bell Peppers
Chili peppers, Bell peppers
Fresh Salsa with Jalapeños
Tomatoes, Onion, Cilantro, Jalapeño peppers, Lime juice, Garlic, Salt
Chicken and Shrimp Stew
Vegetable oil, Onion, Garlic, Chicken breast, Okra, Corn, Bell pepper, Tomatoes, Low-sodium chicken broth, Bay leaf, Soulful Seasoning, Hot pepper sauce, Shrimp, Brown rice, Lemon
Hot & Sour Soup inspired by Canh Chua
Chicken stock, Water, Onion, Tamarind paste, Lemongrass, Fish sauce, Celery, Roma tomatoes, Pineapple, Bean sprouts, Shrimp, Green onion, Cilantro