About Hot Peppers

Generally speaking, young, smooth, green hot peppers are milder than riper, red hot peppers. The older the hotter. The very hottest are those that have little white “stretch marks”. Hot pepper seeds carry a lot of heat, so you’ll likely want to remove them.


Wrap in a piece of paper towel, and store in a paper bag in the refrigerator. Will keep for about 5 days. Always wear plastic or rubber gloves when working with hot peppers, and keep your hands away from your face and eyes.


No need to blanch. Wash and dry pepper. No need to cut small hot peppers. Just throw in a Ziploc freezer bag. With larger peppers you can cut in half and remove stem, seeds, and membranes. Cut into strips or chop in size you’ll want to use them. Place single layer on a rimmed baking sheet, and freeze for about an hour (this will keep them from sticking together). Then toss into a ziploc freezer bag. Frozen peppers are best used in cooked dishes as the texture will not be crisp like it was when fresh. For best flavor, use frozen peppers within about 6-8 months.

CSA Hot Pepper Varieties Available in 2018


Long; thick walls. Green, to red. Great stuffers. Mild-medium heat. Slightly sweet flavor.

Very versatile.

To peel skin: char over flame, then place in paper bag a few min. to steam.

Roast, slice/dice, add to salads, salsas, cooked dishes.


Small, pod shaped. Green, to red. Mild-medium heat. Slightly bright flavor make them a great addition even to salads and sandwiches.


Large, slight heart shape. Green, to red-brown. Mild-medium heat. Slightly earthy-smoky flavor.

When dried, is called an ancho; if smoked and dried is a chipotle.

Liz Talley, Urban Graze

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