Fresh piparra peppers
Slender elongated green peppers with delicate skins, cooked fresh. They are not vinegar-pickled piparras. Their heat varies and they provide water and some fibre.
What it offers and why to use it
Slender elongated green peppers with delicate skins, cooked fresh. They are not vinegar-pickled piparras. Their heat varies and they provide water and some fibre. Wash and dry well, remove the stalk and sauté until tender. Handle hot peppers carefully and avoid touching your eyes.
Slender elongated green peppers with delicate skins, cooked fresh. They are not vinegar-pickled piparras. Their heat varies and they provide water and some fibre.
From shopping to cooking
Choose
Look for firm glossy peppers without wrinkles. Ask about their heat; they are not all mild.
Store
Keep in the fridge vegetable drawer without trapped moisture and use while firm.
Prepare
Wash and dry well, remove the stalk and sauté until tender. Handle hot peppers carefully and avoid touching your eyes.
How to make the most of it
Good pairings
Use in the recipe quantities to complement vegetables, pulses or sauces.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with fresh piparra peppers
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