We grow 2 types of hot peppers at Fort Hill Farm. You’ll see green Jalapenos and red Cayenne.
Storage and Handling:
Store hot peppers in a dry plastic bag in your refrigerator crisper drawer for up to a week.
The hottest part of a pepper is the seeds. If you like a mild heat, cut out and discard the seeds.
While handling hot peppers do not touch your eyes, nose or lips, you may have the oils on your fingers that contain the ‘heat’. ALWAYS thoroughly wash your hands with soap and warm water immediately after handling hot peppers before doing anything else.
Hot Peppers are not for everyone, and they don’t have to add so much heat to a dish that only a hot pepper lover can eat it either. Remove the seeds for a milder heat and add the minimum amount first, you can always add heat, but you can’t take it away. Often times too, a dish will get hotter as it sits and the oils spread and meld.
Add hot peppers to salsas, soups, and sauces to add some warmth or heat to a dish. Slice fresh green jalapenos add to nachos, salads and eggs.
Hang your cayenne peppers to dry and them use them for fresh crushed red pepper!