Add a little spice to the heat of your summer! It’s the time of year when you will find dozens (if not more) varieties of peppers at your local farmers’ market--or in your own garden. So now is the time stock up. You can use them in fresh salsas, you can stuff and grill them, and you can roast them to use in all sorts dishes--or freeze them for winter (sorry I mentioned the W word).
Hot and mild peppers
You can use as many as will fit on a baking pan, and you can use mild to hot--whichever you prefer. The peppers can be used in salsas, and other Mexican dishes, according to your recipe. They can also be frozen so that you can use them all winter long.
- Turn oven onto broil setting
- Place peppers on a baking pan and put under broiler
- Watch for peppers to turn dark but not burned; the skin will look dark and papery
- Remove from oven and turn them over with tongs
- Place back in oven until all sides are cooked
- Remove from oven and put in a bowl, cover tightly with plastic wrap or put in a ziplock bag for 10-15 minutes
- Remove from bag and gently remove skins, tops, and seeds--if you are using very hot peppers, use gloves and don't touch your face!
- Use peppers in your salsa recipe or freeze for later
Vitamins, Minerals, and Nutrients:
Vitamin A - antioxidant for good skin and mucous membranes; can prevent cardiovascular diseases and possibly protect against lung and mouth cancers
Vitamin E - helps to prevent free radical damage and heart disease
Vitamin K - supports healthy bone growth & limits neuronal damage in the brain, delaying or working to prevent Alzheimer's disease
Did you know?
The capsicum in hot peppers that causes the hot and spicy sensation can also help you clear nasal and chest congestion, boost your immune system, and lose weight. It's worth it ... if you can take the heat!