Peppers
Peppers are members of the Solanaceae or nightshade family, which also includes tomatoes and potatoes. Peppers are botanically a fruit, but in the culinary world, they're recognized as a vegetable. Nearly 2,000 varieties of peppers are cultivated worldwide and are commonly grouped into two categories: hot and sweet peppers.
Hot peppers can be picked at any stage, but are hottest when fully ripe. They ripen into yellow, orange, purple, red and even brown. Each variety differs in flavor and heat intensity depending on the number of capsaicinoids in the pepper.
There are more than 200 varieties of sweet peppers. When left to ripen, green peppers mature into red, yellow/orange and purple with various levels of sweetness.
A serving, 1/2 cup, of sweet green peppers is an excellent source of vitamin C. Sweet red peppers is an excellent source of vitamin A and C as well as a good source of vitamin B6. Hot peppers are an excellent source of vitamin C and a good source of vitamins A, K and B6. Vitamin B6 aids in the formation of red blood cells and helps maintain normal brain function.
Pico de Gallo
3 pounds ripe tomatoes, chopped
4 ½ cups chopped onion
1 cup chopped fresh cilantro
3 small jalapeno peppers, seeds removed, chopped
6 tablespoons lime juice
6 cloves garlic, minced
¾ teaspoon salt
Combine all ingredients in a medium bowl and serve with chips.
