Hot peppers are widely used in many cuisines as a spice to add “heat” to dishes.
To store peppers:
Refrigerate peppers unwashed in a sealed plastic bag in the crisper drawer for 1-2 weeks. You can also dehydrate peppers for long-term.
To prep peppers:
Be careful when preparing hot peppers of any kind. For greatest safety wear rubber gloves while chopping and handling them. Do not touch your eyes, nose, mouth or other places. Wash hands thoroughly when finished. Slice off the top of the hot pepper, including the stem. Since the heat in chili peppers is concentrated in the seeds and membranes, you can cut out the heat-filled seeds and membranes for a milder heat.
To freeze peppers:
Wash and dry peppers. Keep whole, or cut into bite-size pieces and place in Ziploc freezer bag.
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