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Pepper-hot-the-rest

General Pepper - Hot - The Rest Info

Hot peppers get their "heat" from capsaicin; the more capsaicin it contains in its skin, seeds and interior ribs, the hotter the chile pepper tastes.

Be careful when you handle any kind of chile peppers. The capsaicin oil can burn your skin and especially your eyes. Avoid direct contact as much as possible; many cooks wear rubber gloves while handling hot chile peppers.

There are over 50 hot chile pepper varieties. This section includes the following more common varieties: Anaheim Chile, Banana Pepper, Casabel, Cayenne Pepper, Cherry Pepper, Chipotal, Fresno, Habanero, Mirasol, New Mexico, Pasilla, Rocotillo Chile, Scotch Bonnet Chile, Serano, and Thai Chile.

Short Term Pepper - Hot - The Rest Storage

Cooked peppers require consumption within 1 to 2 days of preparation.

Fresh, pickled, cooked or dried, hot peppers add flavor depth, texture and heat to dishes. Fresh hot peppers stored in the more humid environment of the vegetable crisper in the refrigerated will stay fresh for 2 to 3 weeks.

Pepper - Hot - The Rest Long Term Storage

To freeze, simply wash, slice open and remove seeds; they do not need to be blanched. Cut into strips, dice or chop and place in an airtight freezer container. Frozen peppers will retain their flavor and heat for several months; however the pepper's crunchy texture will be lost.

Pepper - Hot - The Rest Side Notes

The hottest known pepper is the Habanero (Scoville Heat Units of 325,000 to 570,000); compare that to one of the mildest "hot" peppers, the Cherry Pepper (Scoville Heat Units of 100 to 500).
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