Cubanelle Peppers

Your salsa couldn’t get more authentic unless you had Tito Puente cut the Cubanelle Pepper himself while doing the salsa. These sweet peppers are admired for their thin flesh and used in Puerto Rican cuisine.

Preparation Tips

This versatile chili pepper is often enjoyed sautéed in olive oil with garlic. It can be roasted (plain or stuffed, as you would bell peppers) and is lovely added to sauces, salsas, rice dishes, or stir-frys. Try it minced fresh and added to salads and soups, or stirred in with sour cream as a topping for baked potatoes, tacos, etc.

Storage Tips

Peppers freeze well. De-seed, cut in half or chop, and store air-tight.
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