Hot Peppers Pt. 1

Hotness varies between the countless types of peppers in the world. Two peppers, even from the same plant, can be radically different in heat. As a general rule, the longer and thinner the pepper is, the hotter it will be.

You can reduce the heat of a pepper by cutting it in half and removing the innards and all the seeds. This is where you can find most of the heat of a paper. Most of the flavor is in the outer wall, the fleshy part. 

Buying: This criteria applies to all types of peppers;

• Skin should be tight and glossy
• Flesh should be firm without bruises or soft spots

Storage: Store fresh chiles in a paper bag in the refrigerator, most peppers can be stored for up to two weeks

Caution: It is well worth iterating that you must take certain precautions when working with hot peppers;
 

• It’s best to wear rubber gloves or cover your hands with plastic sandwich bags before touching chile peppers 
• Wash your hands thoroughly when you are through; 
• Never rub your eyes or touch your face; 
• Peppers can cause second-degree burns, and can take up to twelve hours for the pain to subside