We grow a pretty big variety of hot peppers on the farm, pictured are: Left to Right: ripe Serrano, green Serrano, green Jalapeno, ripe Jalapeno, Hungarian Hot Wax, Cherry Bomb, Cayenne, and Anaheim. In the summer months there are usually a few hot peppers each week in the share boxes, but once the first freeze comes peppers are usually done for the season. Some CSA members LOVE the hot peppers, but they’re too spicy for some. If you don’t love hot peppers we recommend giving them to a friend who loves spicy food. A few things to keep in mind when preparing hot peppers, remove the seeds for a less spicy pepper. Peppers contain capsicum which can burn your skin, for very hot peppers wear gloves when slicing. Hot peppers freeze well, you can freeze them whole and use later. Cut while still frozen.
Store in a plastic bag as you would a bell pepper or store in a ziploc bag in the freezer.
Remove stem, then slice in half to remove seeds and membrane. If you love spicy foods, use some of the seeds in your dish. Mince or slice according to your recipe.