Using fresh peppers

There are many varieties of peppers, from sweet to mild and super hot!

Bell peppers are sweet, Japaleños are mild (in my opinion), and the hot peppers I know and use are: Habanero, Scotch Bonnet and Madame Jeannette (Surinamese).

To reduce the “heat” of the fresh pepper, you can

  • remove the seeds
  • add a little bit more sugar
  • partially slice the pepper instead of cutting it up, and cook whole
  • remove the whole pepper once the chicken is done
  • cook whole uncut pepper to release aroma, without the heat
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