Sweet chili pepper Calories

Sweet chili pepper is a long, slender, mild pepper with a thin skin, often used fresh or cooked. It is a different ingredient from sweet chili sauce, which is a prepared condiment.

You can sauté, grill, roast, or add sweet chili pepper to stir-fries and egg dishes. Its thin flesh cooks quickly, so add it later in cooking or keep an eye on it to avoid burning.

Yes, sweet chili pepper can be eaten raw. Slice it into salads or serve it with dips; rinse it under running water and remove the stem before eating.

Store sweet chili pepper dry and unwashed in the refrigerator’s crisper drawer. Wash it just before use, since moisture can make the pepper soften or spoil sooner.

Yes, sweet chili pepper freezes well for later cooking. Wash and dry it thoroughly, remove the stem, then freeze it whole or chopped in a freezer-safe bag; its texture may be softer after thawing.

Sweet chili pepper is a fresh vegetable, while sweet chili sauce is a sweet-and-spicy condiment usually made with chili, sugar, vinegar, and other ingredients. The pepper can be used to make a sauce, but the two are not interchangeable.

No, you do not need to remove the seeds from sweet chili pepper; they are edible and usually mild. Remove them with a small knife if you prefer a smoother texture or want fewer seeds in a dish.

Yes, roasting sweet chili pepper softens its flesh and gives it a smoky flavor. Roast it under a broiler, on a grill, or over a flame, turning it until the skin is blistered; peel the skin if you prefer.

Yes, sweet chili pepper can be stuffed, though its narrow shape makes filling it harder than stuffing a bell pepper. Slit it lengthwise, remove the seeds if desired, and use a small spoon to add a modest amount of filling.