Sweet and hot peppers are kitchen essentials. Taste, colour, panache: they have it all. One more reason to preserve them and get the most out of your crop.
Use - up to you
Note: ALWAYS wear gloves when you plan to handle hot peppers and NEVER touch your eyes.
Eat peppers as you would vegetables. Bonus information: mature, fully ripe bell peppers have more vitamin C than any other fruit or vegetable! Try them:
- Raw
- Sautéed
- Grilled
- Cooked in soups and sauces
Hot peppers are used chiefly as condiments. Bonus information: the capsaicin of hot peppers is loaded with anti-inflammatory properties! Go ahead and experiment; you can use them:
- to boost the flavour and heat of your dishes.
- In spicy sauces (harissa, tabasco, sriracha, etc.)
Storing and Preserving
Whether due to an over-abundant harvest or to prolong the season, it's important to know how to preserve all the flavour of your peppers. Below are three techniques:
In the fridge
- Put peppers in a perforated plastic bag or a paper bag.
- Put the bag in a drawer in the fridge.
- Store up to one week.
In the freezer
- Cut peppers in half.
- Remove the seeds and white veins.
- Slice the peppers then spread them out on a baking tray.
- Freeze for 12 hours.
- Put the peppers in a sealed container (plastic bag, plastic or glass container).
- Store in the freezer.
- Store up to 6 months.
Air-drying
- Thread a needle through the stalks of the hot pepper.
- Hang in a warm, dry and well-ventilated spot away from direct sunlight.
Air fryer drying
- Cut peppers in half.
- Remove the seeds and white veins.
- Adjust temperature to 130ºF or lower. Or the dehydration option.
- Arrange the chiles or peppers in the basket so that they do not touch each other.
- Regularly check and remove ready vegetables.
