Chile Peppers Chile history, medicine and types. Chile Recipes Salsa, stir fry, rellenos, even ice cream! Chile Festival First full weekend in August. Don't miss it!

Handling Peppers

When cooking with hot peppers, try to avoid contact with the capsaicin that is in the seeds and veins. Although, it's odorless and colorless, it can burn your eyes, sinuses, and skin. When you cut into the chiles, the burning doesn't start immediately but occurs later. To avoid the pain, wear rubber gloves and keep your hands away from your face. If you don't use gloves, at least wash your hands thoroughly with soap and water to remove the oils and wait awhile before touching your face.

Pepper Preparation

If small peppers are left whole, slash two to four slits in each. Large Peppers may be quartered.

If the peppers are tough-skinned, you can blanch them in boiling water to peel them. The peppers can be peeled after being allowed to cool. Tough-skinned peppers can also be blistered in order to peel. Place the peppers in a hot oven (400°F) or under the broiler for 6 to 8 minutes, turning until the skin blisters. Allow the peppers to cool and cover with a damp cloth to make peeling easier.

Freezing Peppers

Wash and cut the peppers in the desired shape (diced, rings, slices, whole). Remember to protect your hands when cutting into the peppers. Follow the direction in the Preparation section if the skins are tough. Pack into freezer containers and freeze at 0°F. Frozen peppers work well for soups and casseroles but not for salads since they lose their crunchy texture when thawed.

home | peppers | order | recipes | about us | festival | coffee |site map

4800 Maple Grove Rd. * Sunnyside, WA. 98944 * (509) 837-8897 * Email: info@guerras.com
©1999 Guerras Produce. All rights reserved.