Ask Chef Walter: Using Chili Peppers in cooking – Walter Potenza

by Chef Walter Potenza, contributing writer

Fresh chili peppers add a vibrant kick of heat and flavor to dishes, enhancing everything from sauces and salsas to stir-fries and marinades.

Friends:

Chili peppers are a beloved ingredient in Italian and global cooking, especially during their peak season when they are freshest and most vibrant. These fiery peppers not only add heat but also offer notable health benefits.

Here are some tips to make the most of this versatile spice in your cooking.

Chili peppers are incredibly versatile and can enhance a wide range of dishes. They add depth and heat to sauces, condiments, vegetable dishes, stews, meats, fish, and desserts. The key is using them according to your taste and adjusting the heat to suit your preferences.

Their pulp is rich in natural sugars and should be cooked with care. Overcooking or burning it can produce a bitter flavor, overpowering the pepper’s natural sweetness. If you’re looking for less intense heat, focus on removing the lighter, filamentous inner membrane (the part that carries the most spice) rather than the seeds. This way, you retain the spicy flavor without overwhelming the dish.

Fresh chili peppers are easy to find during the summer. To choose the best ones, look for shiny, firm peppers without dark spots or tears. The stem should be intact and difficult to detach, indicating freshness.

Dried varieties are a great alternative when they are out of season. It’s best to buy them whole and grind them just before use for maximum flavor. As with fresh peppers, the inner part of the dried pepper is more intense, so consider how much heat you want in your dish.

They should be used thoughtfully, especially when paired with other ingredients. Fresh parsley or lemon zest can help balance the heat and bring out the pepper’s flavor without overwhelming the dish.

Remember that their vibrant red color can stain food and skin when chopping fresh chili peppers. Always wash your hands thoroughly after handling them to avoid accidentally irritating your eyes, lips, or nose.

For an added layer of flavor, lightly toast dried chili peppers before grinding them. Be careful not to overheat them—low heat and constant stirring for a few minutes will enhance their aroma without burning them.

They are often added at the beginning of a recipe, such as in a soffritto, to infuse the dish with heat. You can also use them whole, remove them later, or rub the pan with them for a more subtle flavor.

They can be stored in the refrigerator for several days, wrapped in a damp cloth. They also freeze well. For dried peppers, store them in a cool, dry, and well-ventilated area. Hanging them in bunches, traditionally in Southern Italy, is an excellent way to preserve them.

Following these simple tips, you can elevate your dishes with the perfect chili pepper heat and flavor balance.

Try this recipe for chili pepper jam by my friends at Rocco Bormioli Classic and Contemporary Glassware. It’s great on cheeses and sauces.

www.chefwalterscookingschool.com

Campania + Puglia Food Tour / October 6 – 18, 2025

www.chefwalterscookingschool.com

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Image attribution via Al Fuoco

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Meet Chef Walter!

There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.  

Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets.  And now – RINewsToday!

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