Banana peppers, or sweet wax peppers, are a very mild yellow chili with a tangy flavor. They add flavor complexity to a variety of dishes including stir fries, salsas, and pickles. Chop fresh banana peppers and serve as a topping for all your favorite Latin American meals.
Estimated Picking Dates: August
*Deluxe share item only
Cleaning/Preparing: Wash banana peppers before use, but not before storage unless plants are very dirty and wet! Simply rinse in running cold water or swish in a bath of cold water. Rub through hand to remove any dirt. Let drip dry in colander or towel.
If you want to make sure your vegetables are sanitized use the following procedure: Veggie Wash
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle
Mix, shake well, and spritz on the vegetables. Rinse vegetables. Works best if cleanser remains on vegetables for 2 minutes before rinsing. Proceed with standard drying.
Storage: Tied plastic bag (grocery bag with handles tied closed) or zip top bag sealed and stored in the refrigerator. Or paper bag in crisper drawer. Refrigerated banana peppers should last at least a week. I like to chop the peppers and freeze them in small freezer zip top bags for quick and easy meal prep.
Preparing: on a cutting board with a utility knife cut of the stem end. Split in half length wise and remove pith and seeds. Rinse of seeds if you want to remove all the seeds quickly. Pith and seeds are usually not hot and can be eaten. Chop to desired size of pieces for recipe.
These peppers are also prepared by simply cutting 1/8 inch discs from tip working towards the stem. Leave stem on so that you have something to hold when cutting off the last slice.
Featured Recipe: Summer Squash and Banana Pepper stir fry
Other common uses: I add banana peppers to any recipe that calls for bell peppers. They add a complex tangy flavor, but rarely any heat. This vegetable is easily preserved as a pickle or frozen.
Substitutes: yellow bell peppers and lemon juice together can get you close to the right flavor and texture if you are all out of banana peppers.
*Deluxe share item only
Cleaning/Preparing: Wash banana peppers before use, but not before storage unless plants are very dirty and wet! Simply rinse in running cold water or swish in a bath of cold water. Rub through hand to remove any dirt. Let drip dry in colander or towel.
If you want to make sure your vegetables are sanitized use the following procedure: Veggie Wash
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 cup cold tap water in a spray bottle
Mix, shake well, and spritz on the vegetables. Rinse vegetables. Works best if cleanser remains on vegetables for 2 minutes before rinsing. Proceed with standard drying.
Storage: Tied plastic bag (grocery bag with handles tied closed) or zip top bag sealed and stored in the refrigerator. Or paper bag in crisper drawer. Refrigerated banana peppers should last at least a week. I like to chop the peppers and freeze them in small freezer zip top bags for quick and easy meal prep.
Preparing: on a cutting board with a utility knife cut of the stem end. Split in half length wise and remove pith and seeds. Rinse of seeds if you want to remove all the seeds quickly. Pith and seeds are usually not hot and can be eaten. Chop to desired size of pieces for recipe.
These peppers are also prepared by simply cutting 1/8 inch discs from tip working towards the stem. Leave stem on so that you have something to hold when cutting off the last slice.
Featured Recipe: Summer Squash and Banana Pepper stir fry
Other common uses: I add banana peppers to any recipe that calls for bell peppers. They add a complex tangy flavor, but rarely any heat. This vegetable is easily preserved as a pickle or frozen.
Substitutes: yellow bell peppers and lemon juice together can get you close to the right flavor and texture if you are all out of banana peppers.