On Tuesday, September 2, 2014 7:39:04 PM UTC-4, Kalmia wrote:
> look for deeper color, or go for size alone? My market sells them by the piece, not weight. I wondered if color affects taste, ripeness or? I have seen ppl weighing a few peppers for the better buy, but the difference is minuscule.

Depending on usage:

If for stuffing, I look for ones that will sit flat.

If for cutting up, I look for ones that can be dissected easily, i.e.
ones that have slightly outward bulging, very symmetrical sides, and
generally four of them rather than three. Then a knife stroke down
each side easily and quickly removes the flesh from the seeds and pith
with minimal wastage.

If for roasting, I look for ones with the broadest, flattest sides,
since I generally roast them by cutting off the sides as slabs and
putting them on a baking sheet under the broiler and I want them to
roast evenly (although I do poblanos and Hatch chiles over the open
flame of the gas stove. Dunno why, probably simply habit.)

If I have no idea what I'm going to do with them, I go for "red enough"
and weight. :-)

--
Silvar Beitel