Add spice to your day!
Add spice to your
day and spice up your dishes!
5 Different
Chile Peppers with Plenty of Bite!
Hot
Cherry Pepper
This bright red chile pepper has a round shape and smooth skin.
Diced, it makes chutney and relish sizzle. It’s also excellent in
salads, guacamole, chilli and in meat sauces.
Cubanelle
or Sweet Banana Pepper
This pale green pepper has a textured surface. It’s
delicious grilled on the BBQ or served plain in a salad. It can
also be blanched and served with olive oil or added to
guacamole.
Long Hot Pepper
This long, dark green, oddly shaped pepper has a textured
surface and is ideally cooked on the BBQ. Add it to guacamole or
chilli. Diced, it adds flavour to potato and macaroni salads.
Hungarian Pepper
This long, yellowish pepper has a smooth skin. It’s excellent in
sandwiches: just cut it in two, remove the seeds and serve it raw
in the sandwich.
Jalapeño Pepper
PiThis smooth-skinned pepper ends in a point. Its dark green colour
turns red as it matures. Use it judiciously because cooking
enhances its intense flavour. It can be served in salads or
guacamole, or chopped and put in a pot with olive oil to make a
condiment. Excellent in meat sauces. Smoked and dried jalapeño
pepper is called chipotle.
Everything you need to know about chile peppers
- The redder the pepper, the hotter it is.
-
The hottest parts of the pepper are the white membrane and seeds.
-
It’s recommended to peel hot peppers because the flavour is found in the flesh, not the skin.
-
Unwashed peppers will keep about a week in the fridge, in the vegetable drawer or in plastic bag.
-
Peppers cut in pieces freeze well.
-
To reduce the fiery taste of jalapeño peppers, remove the seeds and white membrane, or soak the pepper in cold water with a little vinegar for an hour.
Recipe ideas to cook chile peppers
Colours
Red Pepper
It has a sweet, aromatic taste. In cooking, they are associated
with ratatouille. They also make an exquisite purée to accompany
cold chicken.
Yellow Pepper
It is more tender, almost sweet. In a confit or marinated
in spicy olive oil, they’re a real treat.
Green Pepper
It is picked before full maturity. Its flavour is somewhat bitter,
almost peppery. It is firmer and therefore crunchier. It may be
stuffed and cooked.
Orange Pepper
It has a delicate flavour that’s delicious in salads, sandwiches,
pasta or soups.
Varieties
Juicy, crunchy and versatile, peppers are popular in cooking. They
come in many varieties, each one more delicious than the
next.
- American pepper
- Mini peppers from Holland
- Green, orange and black peppers from Holland
Everything you need to know about sweet peppers
- Yellow, orange and red peppers contain more antioxidants than green peppers. They’re rich in vitamins A and C.
- The taste of peppers goes well with basil, oregano, thyme, olive oil and cheese.
- Peppers are delicious cooked on the BBQ. Simply cut in four, remove the seeds and white membrane, brush with olive oil, season with salt and pepper and grill for two minutes on each side.
- The skin of the pepper is difficult to digest. To remove it, cut pepper in four, remove the seeds and white membrane and place flesh side down on a cookie tray. Place in the oven at 220°C (450°F) for about 10 minutes until the skin cracks and blackens. Let cool in a damp towel, then peel.
- Unwashed peppers will keep for about a week in a plastic bag in the vegetable drawer of the fridge. Peppers cut in pieces freeze well.
Recipe ideas to cook sweet peppers
|
Red and Green Pepper Chutney |
 Feta and Pepper Salad |
 Provençal Stuffed Peppers |
 Red Pepper Crostini |
 Asparagus, Hot Peppers And Pollock Salad |