S & L Produce, Inc.

Peppers (Chili)


Combination packages of three to five different chili peppers can help familiarize consumers with the different heat levels and uses.

Many shoppers cannot identify the different varieties, so when displaying in bulk, clearly label each type, because the wrong kind of chili pepper can ruin a recipe and reduce repeat sales. Signs can also be used to encourage specific uses for each chili pepper.

Most kinds are available year-round. Some different types of chili peppers are Anaheim, which is mild to hot; Fresno chili, which is pungent or hot; red savina habanero, one of the hottest; jalapeño, which is very hot; pepperoni, which is very hot; poblano, mild to medium hot and the fresh form of the ancho chili; serrano, which is hot; scotch bonet, which is very hot; yellow, the hotness of which varies; Anaheim red chili, which is mildly pungent; ancho, which is hot; and Chili de arbola, which is very hot.

Bulk chili pepper displays work well for stores with a large percentage of Hispanic shoppers. Other stores should consider packaged chili peppers.


Because care requirements for dried and fresh chili peppers vary, do not display the two types together on refrigerated racks.


Ornamental chili peppers can be hung from hooks in the produce department, and they tie in with other festive fall items like decorative gourds, small pumpkins, dried Indian corn and garlic braids. Check hanging dried chili peppers at least every six months for insects and signs of decay or softness.


Chopped peppers add zest to dishes of all kinds, and besides the obvious Mexican food applications, when added to pasta dishes they provide an extra kick. Chili peppers are also good in stir-fry dishes.

Red and green Anaheim peppers are best when stuffed or used in stews and sauces. Fresno peppers are good salsas, stuffing, and breads, plus they're delicious when pickled.

Habanero peppers are the hottest peppers available. Jalapeño peppers are the most versatile. Pasilla peppers are the best for making chili rellenos.

To avoid a burning sensation on the skin and/or eyes, wear gloves when handling peppers and rinse utensils used.

The chemical capsaicin gives a chili its heat, and is unevenly distributed, with the seeds hot, the walls and skin hotter, and the inter membrane hottest. To cut down the heat of a chili peppers, remove one or all of the ribs and seeds and soak for no longer than 30 seconds in cold water with a little salt or vinegar. Soaking longer will cause loss of flavor.


Avoid well-ventilated areas which can shrivel chili peppers. For fresh chili peppers, encourage consumers to wrap product in plastic and store in the vegetable bin of the refrigerator.


The U.S. Food and Drug Administration has approved the following content descriptors for chili peppers: fat-free, saturated fat-free,  very low-sodium, cholesterol-free, low in calories, high in vitamin A and high in vitamin C.



Dried: Room temperature, Fresh: 38-44°F





Shelf Life

Dried: Up to 2 years, Fresh: 14-21 days


Serving Size:
1 chili pepper (45g)



Total Fat

0g (%)

Saturated Fat

0g (%)


0mg (%)


10mg (0%)

Total Carbs

3g (1%)

Dietary Fiber

0g (%)




1g (2%)

Vitamin A


Vitamin C






For reference only.
Percent values based on
2,000-calorie diet.