Choose peppers that have deep vivid colors, taut skin, and
that are free of soft spots, blemishes and dark areas. Their stems should be
green and fresh looking. Peppers should be firm enough so that they will only
yield slightly to a small amount of pressure. Avoid those that have signs of
decay including injuries to the skin or water soaked areas. The shape of the
pepper does not generally affect the quality, but may not be suitable for some
recipes. Peppers are available
throughout the year, but are best in the summer and early fall.
