Agriculture Reference
In-Depth Information
Here's how to pick a perfect pepper, spicy or not. First, pay attention to the color. Red pep-
pers should be dark, almost brick-colored; the flavor of the lighter ones isn't as deep. Look
at the flesh carefully; it should be uniformly firm. Red peppers have to hang on the plants
for a long time to get fully ripe. (They take as much as a month longer to grow than green
bell peppers, hence the higher prices.) This extra hang time also allows plenty of oppor-
tunity for the kinds of nicks and dents that encourage spoilage. Try to pick out the boxiest
peppers - the ones with the flattest sides. Those with graceful undulations look sensuous
in Edward Weston photographs, but the skin in those little crevices and hollows will be
hard to remove. Finally, hold the pepper in your hand. The best peppers - the freshest ones
that still retain the most moisture - are those that are the heaviest for their size.
H 0 W T O S T O R E: Store peppers tightly wrapped in the refrigerator, but not in
the coldest part. The best temperature for avoiding the water loss that is the most common
problem for peppers is 45 degrees - almost exactly the temperature of most refrigerators.
If kept colder than that, they can suffer breakdown due to excessive chill.
H O W T 0 P R E PA R E: Peppers can be sliced raw and mixed into salads or served
with dips. But their flavor improves immeasurably with cooking.
O N E S I M P L E D I S H: Stuff roasted and peeled bell peppers or mild poblano
chiles with a spoonful of soft fresh goat cheese and snipped fresh chives.
Roasted Red Peppers Stuffed with Tuna
This combination sounds odd, but it is a common antipasto in Italy's Piedmont re-
gion, where I first had it at Da Guido, for years perhaps the finest traditional Pied-
montese restaurant. The combination of flavors is ethereal - like a creamy tuna
mousse wrapped in earthy roasted peppers. Matt Kramer, in his book A Passion for
