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Store between 45–50°F for two weeks or less. Peppers stored in the refrigerator may be susceptible to damp and/or freezing. Wash peppers thoroughly in cold water to remove dirt before eating. When handling hot peppers, wear gloves
If peppers begin to dry out or become wilted, add to soups, stews, stir-fries, and casseroles.
Wash, remove stem and seeds. Half, chop or cut into ½-inch strips or rings. May be frozen without blanching.
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