Produce - Peppers
Peppers are a tender, warm-season vegetable. Pepper plants require somewhat higher temperatures, grow more slowly and are smaller than most tomato plants. They are generally brightly colored, and range in shape and size. A vast range of other garden peppers (pimiento, tabasco, cayenne, chili and paprika) may be grown for food, spices or as ornamentals.
The sweet varieties of peppers, especially the bells, traditionally have been by far the most popular in the United States. They are eaten green or ripe and are used for salads, stuffing, soup, stews, relishes and pickling. Hot pepper varieties have also enjoyed a rebirth of popularity recently, mainly due to various ethnic cuisines that use their unique flavors and heat creatively.
In general, all peppers are a good source of vitamin A and C; the red ones are bursting with these two antioxidants. Antioxidants are a group of nutrients that neutralize free radicals in the body fluids reducing the risk of disease.
Shishito Peppers with Avocado Lime Sauce from our friend Laura DH Brooks
- 1 tbsp olive oil
- 2 cups whole shishito peppers
Directions: Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.
Avocado Lime Sauce
- 1 medium avocados
- 1/4 cup water
- 1 jalapeno, stemmed and deseeded
- 1 clove garlic - 1 teaspoon olive oil
- ¼ cup lime juice
- ¼ cup cilantro, optional
- pinch of salt and pepper
Directions: Blend all together in a high-speed blender until creamy .