How to Pick a Pepper

Red, yellow and orange peppers are sweeter than the green ones, because the green ones are not ripe. When buying bell peppers, look for clear, shiny, intact skins. They should feel firm and heavy for their size. They can be stored in the fridge for about a week.

How to Cut up a Pepper

When it comes to preparing bell peppers, first wash and dry them. Then, remove the stem by cutting around it in a circle. This gets rid of most of the seeds. When you look inside, you’ll see the white “ribs”; slice down the ribs, so that you have three or four pieces of pepper. Check out Vegan Yum Yum’s photo tutorial for great instructions on cutting peppers.

ANAHEIM

A long, mild chili. Southwesters cooking, like salsas and chili Verde.

BANANA

Also known as a wax pepper, with a mild, tangy flavor.Banana peppers are often pickled or stuffed with meat and cheese.

CAYENNE

This south American pepper is hot, spicy and found in many sauces. Most frequently used as a ground spice or as a whole pepper in Asian dishes.

FRESNO

Similar to a red jalapeno in appearance, flavor and heat level. Southwestern or Mexican cooking.

HABANERO

Intensely hot – renowned as one of the hottest chilies in the world. Caribbean cooking or Latin American cooking.

JALAPENO

The most popular of fresh chilies. When smoked, they become chipolata peppers. Mexican coking. A must-have in salsa.

PADRON

A Spanish pepper that is generally mild about occasionally surprises with a bit of spice. Blistered on grill, doused in oil and sprinkled with salt, these are a Spanish classic.

PIQUILLO

A Spanish pepper whose flavor resembles bell peppers. These peppers are typically stuffed and served as tapas.

POBLANO

The poblano is a Large, moderately hot chili that’s dark, glossy green. Mexican or Southwestern dishes, especially chili rellenos.

RED THAI

A medium-hot chili that lends mellow, gradual spice to dishes. Thai or Indian food. It’s especially good in curries.

SERRANO

A slender chili that packs a lot of heat. The smaller pepper, the hotter it is. Mexican or Thai cooking; Salsas or curries that require a lot of heat.

SHISHITO

This Japanese chili is generally mild but occasionally spicy.Prepare as you would Padron peppers: sear with oil and sprinkle with salt.