The banana pepper (also known as yellow wax pepper or banana chili) is a member of the chili pepper family, often pickled and used as an ingredient in sandwiches with a shape and color that resembles a banana. Its flavor is not very hot, and as is the case with most peppers, its hotness depends on the maturity of the pepper, with the ripest being sweeter than younger ones.
How to Store
– Store covered in a sealed original container in the warmest part of the walk-in cooler.
– Banana peppers are extremely susceptible to dehydration (shrivel and pitting) from cooler fans.
– Banana peppers will turn brown or dark from exposure to ethylene gas.
– Do not stack heavy objects on top of peppers. Banana peppers can easily be crushed or bruised.
– Follow good rotation practices, first shipments received should be used first.
– Banana peppers have an expected shelf life of 4-5 days. Plan to rotate frequently to maintain quality.
– Never place the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
– Use the pepper completely, do not store partially used product back into the cooler for extended periods of time.
– Banana peppers are field grown and packed and need to be thoroughly rinsed
– Store prepared product in the refrigerator.