Choose firm, heavy, smooth-skinned chilies that are free or moisture.
Refrigerate chilies between paper towels or in a plastic or paper bag for up to 3 weeks. Wear rubber gloves or wash hands well when handling chilies to prevent skin and eye irritation.
Fat, saturated fat, sodium, and cholesterol free, an excellent source of vitamins A, B6 and C, and a good source of fiber, vitamin K, and manganese
