Chili Peppers

Be careful when you handle any kind of chile peppers. They contain oils which can burn your skin and especially your eyes. Avoid direct contact as much as possible. Many cooks wear rubber gloves while handling chilies, or or generously grease your fingers with any kind of shortening (even the cooking sprays can help).

In any case, after you have worked with them, be sure to wash your hands and nails thoroughly with soap and water.

We are sending you different types of Chile Peppers:

Anaheim: Very mild. Six to eight inches in size and deep, shiny green. Often stuffed or added to salsas.

Thai: Often small and with pointed tip. They turn from yellow to red and are very hot. For any salsa or spiced cooking dish, often for stir-fry.

Tabasco: From three to five inches in length. Deep green, yellow, orange, or red. Long, skinny, and wrinkled in appearance. Hot in taste.

Jalapeno: Most often green when mature but sometimes red. They are very hot, with an immediate bite. Use whenever recipe simply calls for hot chile peppers. They can be fresh or canned. When smoked, jalapenos are called chipotles.

Serrano: Sold red or mature green and about 1 to 4 inches in length. Moderate to very hot with an intense bite. Can be found canned, pickled, or packed in oil with vegetables. Often served in Thai or Mexican dishes.

Roasted chile peppers can play many culinary roles:

Dice and mix with scrambled eggs and cheese.
Saute with skillet potatoes and onions.
Slice and layer on sandwiches, quesadillas, and burgers.
Mix into your favorite salsa recipe.
Perk up store-bought salsa.
slice and layer on fried eggs or eggs over easy, topped with cheese and briefly run under the broiler to melt the cheese.
Use instead of (or in addition to) sliced tomatoes in a grilled cheese sandwich.
As a condiment: Mash up diced chiles with crushed garlic and salt. Add to anything you like.
Stir into soups, stews, and pasta sauces to add depth and complexity.
Dice and add to stir-fries.
Add to meatloaf and sloppy Joes.