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Picking fresh chiles  

post #1 of 3
Thread Starter 
Chef Bayless:

When picking through the chile serranos or jalapenos at the supermarket, I've noticed some have very smooth skins and some are very wrinkly. I notice more of the wrinkly ones are orange or red.

Am I correct that the smooth ones are fresher and the wrinkled ones are older? And if they are older, are they still edible or would you skip the wrinkled ones?

Thank you.

Mark
Salad is the kind of food that real food eats.
Salad is the kind of food that real food eats.
post #2 of 3
When choosing fresh chiles, whether it's the small hot serrano, jalapeño, or habanero chiles or the larger milder poblano, yellow/wax or Anaheim/New Mexico chiles, always choose ones with unblemished, unwrinkled skin.
post #3 of 3
I have always found that jalepenos with the small light brown vein
type markings on the skin to be spicier. Any truth to this. They are
unblemished and fresh in every other way.
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