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Chili pepper
Chili peppers are mostly used as an optional ingredient in most recipes. The hot taste gives a kick to the flavor of the dish. There are green and red chilies, long and short, fresh and dried chilies. The same kind of chili pepper grown in different regions can vary in the hot flavor it gives.
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Buying tip
Select the ones that are shiny, bright, not wrinkled, with no cuts and have green stems attached. |
Best season
They are available all-year round but tend to taste hotter from March till August. |
Washing chili peppers
Wash with a sponge under running water. You can also use soap but you have to rinse well. Wash peppers just before you are ready to use them.
Cutting chili pepper :
The only way to avoid burning your eyes, hands or skin when working with chili pepper is to wear rubber gloves and then wash them well after you finish. If you don't wear gloves, avoid touching your face, your body or anyone that may get burnt then wash your hands very well and dry them.
- Cut the top of chili pepper.
- Cut the chili pepper in half lengthwise. Remove the seeds and their ribs. If you like the chili pepper to be very hot, don't remove the seeds; they are even hotter.
- Slice each half into very thin strips (2 mm thin), then cut the strips into small pieces.
Storing chili pepper :
Store chili peppers fresh and unwashed in a dry cold place, refrigerator drawer, for about 4-5 days.
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