In Season: July to August
Fresh or dried hot peppers can add wonderful taste to many dishes. There is a wide selection of hot peppers available at market. Some varieties include; jalapeno, scotch bonnet, habanero and green chilies. Different varieties can vary greatly in heat so be sure to ask your market vendor how hot the peppers are. The seeds are the hottest part and can have a bitter taste so be sure to remove those before cooking. Good flavour pairings include; corn, eggplant, tomatoes, garlic, cilantro, curry, eggs and cheese.
Store hot peppers sealed in a plastic bag in the vegetable bin of your refrigerator for up to two weeks. Note: never touch your eyes for nose after handling hot peppers and consider wearing gloves if your skin is sensitive.
Hot peppers are low in Saturated Fat, and very low in Cholesterol and Sodium. They are also a good source of Riboflavin, Niacin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium, Copper and Manganese.