Peppers
More than 1,000 acres of green, red and yellow bell peppers valued at $11 million are harvested in Texas. Spring, fall and winter crops are grown in regions around the state. Texas also produces a $17 million crop of chili peppers, including jalapeņos, serranos and specialty hot peppers of particular interest to chefs and gourmet cooks.

General Produce Safety Guidelines:

• All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
• Hands should be washed with hot soapy water before and after handling fresh produce.
• Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
• Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.

Recipes Using Peppers:

Black and White Truffle
Mashers with Spiced
Onion-Apple Relish

Chili Fried Oysters

Garden Potato Salad 

Grilled Texas Ostrich,
Medley of Organic
Vegetables and
Marigold Mint-Scented
Porcini Mushroom Glaze

Laotian Beef Salad

Oysters w/Moroccan Sauce

Panko Crusted Oysters with
Napa Cabbage Slaw and
a Spicy Wasabi Cream

Peach Salsa

Pecan Crusted Oysters with
Sweet Potato Griddle-Cakes
and Whiskey Cream Sauce

Pecan Sourdough Crostini

Sunshine Salad