Mild chili peppers are an effective way to add a lot of spice and flavor to your cooking. Some peppers, like the poblano pepper, can be stuffed, fried/baked and eaten whole.
This category includes all chili peppers below 2500 on the Scoville scale.
Varieties
Ranked from mild to hot: Peperoncini, Cubanelle, Poblano, Anaheim, Ancho, Guajilla, Jalapeno.
Preparation
Even chili peppers of the same variety can vary widely in their intensity. Most of a pepper’s heat is located in the seeds and the veins (white inner membrane).
To quickly test a pepper’s intensity, cut the pepper open and sniff the inside. The amount of tingling in your nose will help you determine how hot the pepper will taste.
To reduce the intensity of a pepper, discard these parts before chopping and adding to your dish.
Storage Tips
Store whole peppers at room temperature if using them within two to three days. Otherwise, use the crisper drawer of your fridge to store the pepper at a consistent humidity level for over a week.
Recipes
Black Bean, Corn and Avocado Ranch Salad
Calaloo, Tomato and Chickpea Curry
Chiles Rellenos
Classic Salsa Verde
Heirloom Apple Salsa
Hot Blooded Cocktail
Pork Ribs in Tomatillo Sauce
Small-Batch Refrigerator Pickles