Bell Pepper (Capsicum)
information
Large, sweet or bell peppers, often called pimentos, are used raw in salads and form an important part of such dishes as Ratatouille. Red peppers are the sweetest, followed by yellow and then green. Red and green peppers are available all year round, but yellow ones are less easy to obtain. The very small chilli peppers, which are extremely hot, are used as a seasoning in curries and for other highly spiced dishes. As some varieties are much hotter than others, they should always be used with caution.
how to choose peppers
Choose peppers with smooth firm skins and a good bright colour.
how to store peppers
Peppers will keep for 2 - 3 days in a cool vegetable rack or larder or, preferably, in the bottom of a refrigerator.
how to prepare peppers
Whether the pepper is to be used raw or cooked, the membranes and seeds must first be removed. Cut a slice off the top of the pepper, and discard the membranes and seeds. If liked, the skins of the peppers can also be removed. Heat the pepper over an open flame on a fork or skewer or under a grill until the skin blackens and splits, then skin as for a tomato. To reduce the slight bitterness of green peppers, it is sometimes preferable to blanch them before use. Plunge into boiling water for 2-3 minutes. Drain, rinse in cold water, and drain again.
how to fry peppers
Slice the peppers into rings. For 400 g peppers, heat 4 tbsp olive oil in a frying pan. Add the peppers and fry gently over low heat for 30 minutes or until they are very tender. Season to taste with salt and pepper and serve with the cooking liquor. A few coriander seeds can also be added with a little chopped fennel, thyme or marjoram. A crushed clove of garlic can also be added, if liked.
