Chile Peppers

How to Choose the Best

Peppers, or capsicums, are a large group of fruits that are members of the nightshade family. Some peppers varieties, like the large, mild bell pepper are used as a vegetable, while other potent species, like the famously spicy habanero, are used for seasoning and adding heat to foods.

Peppers vary in size, shape and color. When using fresh peppers, look for firm, smooth-skinned varieties. The skin of fresh peppers should not appear wrinkled or dried out.

Shelf Life and Storage

Peppers can be stored at either room temperature or in the refrigerator. Leftover peppers may be stored either in a zip-top bag or wrapped in plastic wrap. Most peppers will stay fresh and crisp for at least a week. Leftover pieces can last for several days if wrapped properly. Discard any peppers that develop brown spots or become too leathery and soft.

Freezing

Roast or sauté peppers and freeze for up to two months.

Preparation Suggestions

Chile peppers can be sautéed and used in soups, stews and pasta sauces. Several varieties--including jalapeños, poblanos, serranos and habaneros--make a great addition to salsas and can add heat to Asian stir-fries. Always be sure to thoroughly wash your hands and cooking tools after working with spicy varieties of chiles; the pungent chemical that makes them so hot can irritate your skin and eyes.