Hot peppers are one of the most common ingredients that make food spicy! They come in a variety of colors, shapes, sizes, flavors, and amount of heat.
Hot peppers store in an unsealed bag in the fridge for a week or two. You can also pickle them, or…
Dry them: Hang the peppers somewhere out of the sun with good air flow for a couple of weeks. You can do this by tying a string around several stems (doubles as a temporary decoration!) or put them in one layer in a breathable container like a basket. Once you can hear the dry seeds when you shake them, transfer to an airtight container for long-term storage. You can put these whole into stir-fries or soups, or crush them up for a classic pizza topping!
When cooking hot peppers, it’s important to remember that the seeds are where most of the spice lives. If you want the flavor but less of the heat, discard the seeds and only use the flesh.
If you’d like to substitute fresh hot peppers for crushed or ground (like cayenne), or add them to a non-spicy recipe, just chop them the size you want (I like a fine dice), and add after onions and garlic.
** Wash your hands well after handling hot peppers, and don’t touch your eyes or other sensitive areas for a couple of hours! Also keep seeds away from children and pets! **