Harvest & Storage Of Hot Peppers

Hot peppers are frequently harvested when they turn red.

Hot peppers are popular ingredients in a wide range of cuisines, including Asian, Mexican, Indian and American. Red chili, jalapeno and cayenne are among the most prevalent varieties of hot peppers.

Harvesting Guidelines

Hot peppers are harvested between 70 and 84 days after planting. When ready for harvest, they should easily yield to hand picking. Jalapenos are typically ready for picking after 70 days. Red chili peppers are at their prime after about 84 days of growth. Large, thick cayenne peppers are best when picked after 70 days, and the long, slender varieties take about three days longer.

Storage Options

Fresh, pickled, cooked or dried, hot peppers add flavor depth, texture and heat to dishes. Fresh hot peppers stored in refrigerated vegetable compartments stay fresh for two to three weeks. They can be diced or sliced, frozen on an open tray, and then bagged and frozen for several months. Properly pickled peppers can last for years, as can dried peppers. Cooked peppers require consumption within a day or two of preparation.

Considerations

Although most hot peppers are harvested when they turn red, some varieties are picked while still green. Green peppers are normally less hot than fully mature red ones and used in dishes requiring mild chili flavoring.

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