Chillies will stay firm at room temperature for 3-4 weeks. They may begin to dry out but can still be used. Chillies freeze well and may be used straight from the freezer.
How to prepare
Chilli peppers are usually chopped very finely. After handling chillies, avoid touching eyes, nose or mouth until after washing hands. To ascertain a chilli’s ‘temperature’, first touch the tip of your tongue on the pepper and wait one minute. If a burning sensation develops, consider the chilli ‘very hot’. If nothing is felt, cut off a tiny piece, nibble it and rate it medium or mild. Use quantities accordingly.
Ways to eat
Chilli peppers are a key flavouring ingredient in Mexican, Spanish, Indian, Asian and Thai dishes. Large chillies are suitable for stuffing. Roast the skin until charred then place in a plastic bag or cover with a paper towel to allow it to sweat. Slip the skin off, cut in half and remove the seeds. Stuff peppers with a cheese or meat based filling. The roasting causes the sugar in the chilli to caramelise which results in a delicious flavour change.
Bake, grill, roast, steam, stew, stir fry, stuff.
Chilli peppers are a good source of vitamin C and contain a raft of other vitamins and minerals. However, for most people chilli peppers are eaten only in small quantities so are more important for flavour than nutritional value.
We deliver fruit and veg boxes 6 days a week, Monday - Saturday. All orders placed on Saturday / Sunday will be dispatched the following Monday.
We are currently delivering to North Island, non rural. Custom deliveries to rural addresses and the South Island are possible, contact email@example.com.
Currently delivery times are subject to products & suppliers:
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