About Me: Hot peppers come in so many varieties and heat levels, and not everybody can tolerate them. Keep in mind that most of the ‘heat’ is stored in the seeds and membranes, so if you want something less hot, carefully discard them. Hot peppers are a favourite around here and we use them in so many things. Stews, soups, chili, hot sauce, or even make it into chili oil to put on top of pizza. If we give you hot peppers in your CSA basket we will definitely indicate their heat level so never fear!
Heat levels for peppers grown at Catena Farm:
Extremely Hot: Ghost Pepper, Habanero
Very Hot: Thai Chili
Hot: Cayenne, Jalapeño
A Little Spicy: Poblano
Not Hot: Habanada (These peppers are not supposed to have any heat but those that are VERY heat sensitive have said they can feel tingle) ;)
To store: To refrigerate place peppers in a mesh bag, or paper towel, and then place inside a bag, or container inside your vegetable drawer for 1-2 weeks. You can also dehydrate peppers and store them long-term with whole, or made into powder.
To freeze: Wash and dry peppers. Freeze whole or cut into bite-size pieces and place in freezer bag, removing as much air as possible. Peppers will soften when thawed, so take out only the amount you need, and use them in recipes where their crisp texture is not necessary.
To Dry: Cut a slit, lengthwise, in whole pepper, leaving in the seeds and membrane. Place in the dehydrator overnight. Once peppers have all moisture removed from them, store in an airtight container (a canning jar works well) and keep in a cupboard. Rehydrate with hot water, blend and use as a powder, or use as dried chili flakes.
Handling: Be careful when preparing hot peppers of any kind. For greatest safety wear rubber gloves while chopping and handling them. Do not touch your eyes, nose, mouth or other places on your body. Wash hands thoroughly when finished. Slice off the top of the hot pepper, including the stem. Since the heat in chili peppers is concentrated in the seeds and membranes, you can use the whole pepper for a spicy dish, or cut out the heat-filled seeds and membranes and use just the flesh of the hot pepper for cooking.