Hot peppers add a bold, spicy kick and vibrant flavor to vegetarian dishes, enhancing salsas, stir-fries, curries, and grilled vegetables with depth and heat.
Quick Finds
Chili Pepper Prep & Storage for Maximum Freshness
- Choose Fresh Chilis: Select chilis that are firm, vibrant in color, and have smooth skin. Avoid any with wrinkles, soft spots, or discoloration.
- Washing: Rinse chilis under cold water just before using them. Pat them dry with a clean towel to remove excess moisture.
- Storing Fresh Chilis:
- Refrigerator: Store uncut fresh chilis in a breathable plastic bag or a vented container in the crisper drawer. This helps maintain moisture without excess condensation.
- Freezing: For long-term storage, freeze chilis. Wash, dry, and remove stems, then place them in an airtight freezer bag. You can freeze them whole or chopped.
Chili Freshness Timeline
- Fresh in the Fridge: Whole, uncut chilis can last 1-2 weeks when stored properly in the fridge.
- Frozen Chilis: Frozen chilis will stay fresh for 6-8 months in the freezer, retaining most of their flavor and heat.
- Cut Chilis: If you’ve already cut or sliced them, they last 3-4 days in the fridge in an airtight container.
How to Cut Chilis
- Wear Gloves: If handling hot varieties (like jalapeños or habaneros), wear gloves to avoid skin irritation. Wash hands thoroughly after handling.
- Removing Seeds:
- For Mild Heat: To keep the heat level low, slice the chili lengthwise and scrape out the seeds and ribs with a spoon.
- For Extra Heat: Leave the seeds and ribs in if you want to preserve the spiciness.
- Slicing:
- Cut chilis into rounds, strips, or halves depending on your dish’s needs.
- Use a sharp knife to ensure clean cuts.
- Finely Chopping: For a finer texture, chop chilis into small pieces. A rocking motion with the knife can help.
Common Varieties of Chilis/Hot Peppers
Here are some popular chili varieties, each with unique heat levels, flavors, and uses:
Jalapeño
- Heat Level: Medium (3,500–8,000 Scoville Heat Units)
- Flavor: Mild, bright, and slightly grassy.
- Uses: Commonly used fresh in salsas, guacamole, and as a topping for tacos, burgers, or nachos. Can also be pickled or stuffed.
Habanero
- Heat Level: Hot (100,000–350,000 Scoville Heat Units)
- Flavor: Fruity, citrusy, and very spicy.
- Uses: Often used in hot sauces, salsas, and spicy marinades. Its strong heat makes it a popular choice for extreme spice lovers.
Serrano
- Heat Level: Medium (2,000–5,000 Scoville Heat Units)
- Flavor: Fresh, bright, and grassy.
- Uses: Commonly used in salsas, sauces, and dips. They can also be grilled or roasted to enhance their flavor.
Poblano
- Heat Level: Mild (1,000–2,000 Scoville Heat Units)
- Flavor: Rich, earthy, and slightly smoky when roasted.
- Uses: Great for roasting, stuffing (like chiles rellenos), or adding depth to stews and sauces.
Thai Bird’s Eye Chili
- Heat Level: Very Hot (50,000–100,000 Scoville Heat Units)
- Flavor: Sharp, intense heat with a slightly citrusy flavor.
- Uses: Frequently used in Thai and Southeast Asian dishes, often added whole or chopped into stir-fries, curries, or soups.
Ghost Pepper (Bhut Jolokia)
- Heat Level: Extremely Hot (1,000,000+ Scoville Heat Units)
- Flavor: Fruity and smoky, followed by intense heat that lingers.
- Uses: Used sparingly in hot sauces, extreme spice recipes, and as a challenge for spice enthusiasts.
Carolina Reaper
- Heat Level: Extremely Hot (1,400,000–2,200,000 Scoville Heat Units)
- Flavor: Sweet, slightly fruity flavor before the intense heat kicks in.
- Uses: Used in hot sauces, extreme spice challenges, and sometimes added to dishes for a fiery kick.
Anaheim
- Heat Level: Mild (500–2,500 Scoville Heat Units)
- Flavor: Mild, slightly sweet with a hint of smokiness.
- Uses: Often roasted, stuffed, or added to salsas, sauces, and casseroles.
Pasilla
- Heat Level: Mild to Medium (1,000–2,000 Scoville Heat Units)
- Flavor: Earthy, smoky, and rich.
- Uses: Commonly used dried in mole sauces, stews, or for seasoning.
Chipotle (Dried Jalapeño)
- Heat Level: Medium (5,000–10,000 Scoville Heat Units)
- Flavor: Smoky and slightly sweet.
- Uses: Usually found dried or in adobo sauce, used to add depth to sauces, stews, and barbecue.
