Peppers (sweet and hot)

Storage: 2 weeks in a bag in the fridge, or in crisper drawer.

Preserve: Chop and toss into a bag and freeze.  Best for use in cooked dishes after freezing.  Thin walled hot peppers can be laid out to dry on a plate, or strung up on a thread, or put in a food dehydrator.

Tips: Red, orange, and yellow peppers are the sweetest and are fully ripe.  Did you know that green peppers are just unripe coloured peppers?

The component of peppers that contributes to spiciness is called capsaicin.  Sweet peppers don't have any, while jalapenos have some and habaneros have more!  The Scoville scale is what is used to measure how hot a pepper is.  A bigger number equals a hotter pepper.