The above peppers I received with my farm share. It was not know if they were hot or sweet peppers, since they came from Seed Savers, which supplies CSA farmers with free or low cost seeds to introduce to their customers. I think one of them is from the Garden Sunshine Mix. So I will be discussing chili peppers in general. This is for weekend herb blogging over at Kayln’s Kitchen this week
Storage: Place unwashed Peppers in a paper bag or wrap in paper towels before placing in the crisper. They will keep like this for about a week. If they are stored in a plastic bag, they will spoil sooner. Also you can dry them in the sunlight and then have fresh ground chili powder.
Uses: Who doesn’t know this one? Salsas, spicy food – if you like it hot try some in it. Mexican, Indian, Far Eastern, Caribbean and Creole cuisine are all famous for using some form of chili. Here is an article I came across this morning about peppers with a quick recipe.
Flavor Enhancer: Chili Peppers tend not to need flavor enhancement but if you like the flavor of a specific pepper which tends to be too hot for you add or drink a flavor neutral dairy product (soy milks and the like do not contain the cooling component). In addition salt and citrus juices bring out the freshness factor.
Health Notes: Chili have many beneficial properties. They stimulate circulation and help prevent blood clots. They help flush the body of toxins and bacteria thus making them great additions to your diet during cold and flu season and temporary relief from allergies. Your digestion speeds and heats up so that bacteria is killed and foods are broken down more effectively. It also allows your metabolism to heat up with as little as 1 teaspoon of chili sauce. These attractive little fruits are very high in vitamin C but we don’t eat them in large does so they are not useful to add nutrients to your diet.
Safety Notes: If you have or are at risk for stomach cancer, avoid chilies. Also be very cautious when cutting, de seeding, and de veining peppers, if you touch your eyes or any cuts it can burn badly. Immediately flush area till burning ceases. To lessen this I use disposable gloves or a veggie bag from the grocery store to use like a glove when cutting the peppers. Then I wash my hands and tools to be extra safe. Also if you intend to grind your own chili powder do so in a closed grinder or use a dust mask and goggles.
1 Red Onion
2 unknown peppers
2 Green Onions
2 Tb Lime Juice
Handful of Cilantro
Chop up the above ingredients and mix together in a bowl and refrigerate for a hour before serving. If you feel something needs to be added, salt, pepper and garlic enhance the flavors nicely.