Green hot pepper: features and application

When it comes to hot peppers, most are red chili. However, there is a green version of it.About what it is, its beneficial properties and contraindications, as well as the most interesting recipes - in this article.

Green hot pepper is a well-known chilli pepper that has not reached its biological maturity. However, this name is more often used in relation to red vegetables, while unripe is simply called “bitter” or “hot” green pepper. It is disrupted at a time when the necessary useful components have already been accumulated in its composition, but it has not yet acquired a bright red hue.

Being not a separate species, but the same chili pepper, hot green pepper does not have its own varieties. However, they have chili and some varieties are particularly successful in their use in the unripe form. In this regard, it is customary to distinguish (although this is not quite true) the following types of green pepper.

Named vegetable in honor of the Sierra Mountains, which are located in Mexico. It is easy to guess that Serrano is a Mexican variety of chili. It has a small size (about 4 cm in length) and a rounded shape. The shape of the pepper resembles a bullet; the resemblance is enhanced by the shiny vegetable skin.

It has thinner walls and fewer partitions inside, and therefore the taste of serrano is not very hot.

The plant is a small perennial shrub. Technical maturity peppers reach 90 days after planting.

Another early ripe variety (ripening lasts 75-80 days) of the Mexican variety chili.

Fruits are small - up to 4-5 cm in length, characterized by a curved shape, the presence of a thick glossy skin. Pepper weighs on average 50 g. The degree of bitterness is average, the vegetable has a spicy aftertaste, and its taste is acetic.

A type of chili pepper, which is also called Californian. He began to cultivate in North America, has a rather burning taste. The pod is dark green small but elongated. Its length reaches 10-15 cm. Mass - about 10 g. The shape of the vegetable resembles a flattened cone with a curved tip.

The variety belongs to the early ripening, harvesting is possible for 90 days after seed germination. The leaf is leafy, which provides ease of care and uniform illumination of each of its sides, harmonious ripening of fruits.

Pepper is the record for its vitamin C content among vegetables. In this it surpasses only currant with wild rose. Vitamin composition is also represented by vitamin P, which helps digest ascorbic acid and with it has a positive effect on the vascular system.

Green pepper in a small amount also contains vitamin A. Its quantity increases as chile ripens and acquires a red hue. Finally, B vitamins are also present in the composition, primarily necessary for the functioning of the nervous system. Trace elements are represented by potassium, iron, silicon and iodine.

Green hot chili contains 36 kcal per 100 g of fresh produce. Most of them are carbohydrates, a little - proteins, a small percentage are fats.

Having a burning component in its composition, green pepper helps to reduce pain, dulls it, providing relief from diseases of the joints, arthritis, and neuralgic disorders.

Due to the presence of capsaicin, pepper is a preventive product against cancer of the lung, prostate gland, digestive organs. Recent studies prove that this substance causes cancer cells to self-destruct without harming healthy cells.

The same component helps to improve digestion and increases appetite.

Juice of green hot pepper has an antimicrobial effect, therefore, the product is recommended for inflammation of the oral mucosa, diseases of the throat. Vegetable is useful in food poisoning, stomach upset.

High content in green pods of vitamin C, which strengthens the immune system, increasing its resistance to infectious diseases. In addition, ascorbic acid is a natural antioxidant that slows the aging process. To save not only youth, but also beautiful thick hair, silicon, which is also available in the composition, allows. A sufficient amount of “ascorbine”, in turn, improves the absorption of iron and calcium by the body, has a beneficial effect on the vascular walls, preventing the formation of blood clots and high blood pressure.

The presence of iron in the composition allows you to maintain hemoglobin at the right level, and the presence of potassium has a strengthening effect on the heart muscle.

Spicy green pepper not only invigorate, but also help to cope with vitamin deficiency, chronic fatigue, normalizes sleep.

As with any product, green chili, in addition to its benefits, has a negative effect on the body. Its amount should be reduced in case of chronic gastritis, peptic ulcer disease, pancreatitis, and during the period of exacerbation and recovery from the disease, completely abandon the use of vegetable.

Hot pepper irritates the mucous membranes, so it should not be allowed to get into the eyes. Wash your hands thoroughly after slicing or eating a vegetable.

The shelf life of green pods in the refrigerator is not more than a week. And in the cut form and with long-term heat treatment, vitamin C in pepper is destroyed, as well as some other components.

To save peppers for the future and not to lose its useful components allows marinating. Marinated vegetables retain up to 80% of the benefits of raw peppers. However, due to the high content of salt, vinegar and spices, this dish should be used with caution in case of diseases of the stomach and gall bladder (including after its removal), strokes and heart attacks.

Green pepper can be added to the composition of vegetable pickles, lecho, blanks for soups. Another way to keep the vegetable at maximum is to freeze it. Before freezing, remove the stalk and remove the seeds. You can freeze both whole pods and slicing them.

Prepared peppers need to put on a board or tray in one row and send in the freezer for an hour. After this time, get the peppers, quickly pour them into a sealed bag and put them back in the freezer. On the vacated surface, you can pour a new batch of peppers and repeat the action.

Fresh spicy hot pepper perfectly complements salads, it can be found in pizza, soups, various snacks. We give the most popular recipes using this vegetable.

The pickled pepper prepared according to this recipe can be used both as an independent snack and added to salads, first and second courses.

Ingredients:

• 1 kg of green capsicum;
• 5 tablespoons of apple and regular table vinegar;
• 100 ml of vegetable oil;
• 5-10 cloves of garlic;
• 1 tablespoon salt;
• 3-4 leaves of laurel;
• ground pepper and peas.

Peppers need to wash, remove the stem and seeds. If necessary, cut into halves or rings, but you can marinate and whole. Peel and chop the garlic in half.

In a saucepan, boil water, adding to it all the ingredients, except vegetables, and bring to a boil again. Spread the peppers and garlic in pre-sterilized jars, fill with hot pickle, cover with lids.

An interesting combination is obtained from green pepper and cilantro, to taste and texture comes pasta, resembling adjika. It can be used for sandwiches, spread pizza, put in meat sauce and sauces, used to make pasta with pasta.

Need to take:

• 500 g paprika;
• 250 g celery, cilantro, dill and parsley;
• a tablespoon of spices (combined with these ingredients cilantro and coriander);
• 3-4 cloves of garlic;
• salt.

Wash peppers, peels and seeds and, together with peeled garlic, turn them into a mush using a blender or meat grinder. Do the same with greens and celery. Mix the resulting mass, add salt and spices. You can immediately use adjika, and you can roll up on sterile jars.

Spicy chili pepper snack with garlic filling is ideal for friendly gatherings. The main thing is not to forget to serve bread, cakes, meat to her, otherwise an overly spicy snack, eaten on an empty stomach, will provoke pain and heartburn.

Composition:

• 250 g green chillies;
• 20 g of dill or cilantro;
• 40 g garlic;
• 100 ml of vegetable (but better than olive) oil;
• 40 ml of wine vinegar;
• salt, a mixture of herbs, spices (for example, pepper and coriander).

First you need to prepare the filling, for which you need to grind spices in a mortar, and chop the garlic and dill with a blender. Mix the spices with garlic-dill filling, salt, pour in a tablespoon of oil and vinegar.

Pepper free from the stem and seeds, while maintaining the integrity of the pod. Fry it on all sides in a frying pan, then reduce the heat, cover and simmer for another 10 minutes. Cool the roasted vegetable, carefully fill it with stuffing, decorate and serve.

The famous Mexican sauce is unthinkable without chili. However, in this recipe will be used green pods, which will make the taste a little less burning.

Ingredients:

• 200 g tomatoes;
• 4 cloves of garlic;
• a few feathers of green onions;
• 20 g green hot peppers;
• a small bunch of parsley;
• a tablespoon of wine vinegar;
• 2-3 tablespoons of vegetable oil;
• salt, spices.

Tomatoes must be peeled and ground with a green onion in a blender. There are also chopped greens and garlic, as well as pepper (the seeds can be left for more stinginess). Beat the mixture with a blender, pour in oil and vinegar, salt, add spices and beat again. Cool before serving for at least an hour.

It is better to cut and clean the peppers in gloves, since processing a large amount of this vegetable can cause burns and irritation of the skin.

You can find out a lot of interesting information about hot jalapeno peppers from the video.