Hi all,

My teenage son was all into hot peppers this spring so he planted quite a few plants in our garden. We've harvested a lot and now are looking for some recipe ideas. We've got Serranos, Jalapenos, Habaneros, and Gong Bao peppers. Any specific recipes you'd recommend to highlight the distinctiveness of each of these? Note that even though these are pretty hot, we're more about the flavor than a lot of heat. I'm thinking some sort of hearty chili (with beans of course), and a Thai dish for the gong bao's. What might you recommend? Thanks.

Chris

one dozen eggs
1/2 pound cheese
2 diced peppers
one pound sausage

cook sausage, add peppers, eggs, cheese, and scramble eggs.

Serve in flour tortilla.

Breakfast burrito served.

I would use the Jalapeno or habanero peppers for this.

three pounds ground beef, one pound sausage, one package Bear Creek cheddar cheese and broccoli soup mix, mix in two Serrano peppers (diced), and four habaneros (diced).

Mix all together, bake at 350 for one hour 10 minutes.

habaneros for the sweetness and heat, serranos for the flavor.

Boil up some white vinegar and pour it over any number and type of peppers you want. Makes great pepper sauce for use on damn near anything!

It sounds like you have a lot of peppers to deal with. If you have or have access to a dehydrator just process them for long term usage. They will last for years that way and you can use them at your leisure as you acquire recipes.

Jim

This a cold weather favorite, scale it up.

http://www.pepperfool.com/reci...s_paprika_chili.html

http://www.pepperfool.com/reci...can/albondigas2.html

http://www.pepperfool.com/recipe_home.html

And lots of other recipes at Pepperfool.


http://www.mybigfatcubanfamily...07/picadillo-recipe/

quote:

Originally posted by Jimbo54:
It sounds like you have a lot of peppers to deal with. If you have or have access to a dehydrator just process them for long term usage. They will last for years that way and you can use them at your leisure as you acquire recipes.

Jim

I’m dehydrating my Habaneros and then grinding them to powder in a coffee grinder. A little added to a recipe provides both heat and flavor. Also, just found out that the plant will supposedly live thru the winter by potting it and keeping it inside until Spring. Going to give that a try and see if it works (and maybe harvest a few more peppers during the middle of winter).

quote:

Originally posted by stkfox:
Boil up some white vinegar and pour it over any number and type of peppers you want. Makes great pepper sauce for use on damn near anything!

Pepper vinegar is great and super easy. I have a lot of different hot sauces in my fridge, but I always keep some pepper vinegar for beans and greens and stuff like that.

An easy next step up in complexity is a simple pepper chow-chow. Basically just chop up equal amounts of onion and peppers really fine, stick it in a jar, and put in enough vinegar to cover it.

Beyond that there's a whole spectrum of ways to make your own hot sauce that range from peppers and vinegar in a blender to adding all kinds of different ingredients and/or cooking and/or fermenting and/or smoking the peppers first and so on and so on.

Pickle them peppers. They are better that way and stay preserved longer.

I used to work with a guy that grew them. He was an amateur chef and would bring in things he had cooked. He would take the peppers and hang them in bunches on a string and let them dry. Then he would grind them up to about the size of a grain of sugar or salt. He would put it in cheap salt shakers and give them out. I used to keep one in my lunch box and one at home. It added a lot of flavor.

It took 9 posts for someone to say "Chili"?
Tis' the season for a good Chili!

Here's a super simple way to experience the flavor of the peppers while taming the heat.

Slice the peppers fairly thin. Remove the seeds and such. Smear cream cheese on a Triscuit. Lay on a pepper slice and enjoy.

Seriously.

You'll thank me.

I also grow hot peppers every year. I like to core them(remove seeds and veins) and stuff them with bacon(cooked ...bits) and Mexican 4 cheese. Then onto the grill for 10-15 min. and the cheese is melted. Yum!!

Atomic. buffalo turds. Delicious jalepeno popper recipe.

Habenero Sauce

Three habaneros
Three Jalapenos
Three cloves garlic
Half a white onion sliced
3/4 tsp salt
3/4 tsp Garlic salt

Add all to 2 1/2 cups water and boil then simmer
covered for about half an hour.
Add the whole shebang to your blender with a TBL
of vegetable oil to make it slippery.You may have to
chop the garlic so it doesn't bounce around in the blender.
It'll be hot and very distinctive.

This message has been edited. Last edited by: lbsid,

I don't have a recipe, but for years I had a Tabasco plant. They're my favorite, and cooking with fresh peppers can't be beat.

I should really cultivate another plant. I don't know about other peppers, but Tabasco plants don't carry on forever.

Can't help much with recipes, as all I grow are cayenne peppers. Here's most of my crop this year from just four plants, hanging up to dry and then I'll crush them up into powder and enjoy.

Dry them and add them to olive oil.
I do this and use the oil throughout the year.

Finely ground Jalapeno and Habanero is fantastic.

I use three of those peppers in my homemade salsa:


My typical ingredient list is:

8 lbs of tomatoes
1 large yellow onion(1015) and 2 white onions
2 full cloves of garlic
12 jalapeno (seeds and membranes removed from 6)
6 Serrano (seeds and membranes removed from 3)
2 Habanero (seeds and membranes removed from 1.5)
1 head of cilantro
2 small cans of tomato paste
salt to taste
enough white wine vinegar to de-glaze as described below.

First press your tomatoes after rough chopping them to get as much water out of them as possible. This will keep your salsa from being watery. Chop onions and garlic. Blanch peppers and then dice them and mix together...I usually pull them off of the blanch, seed them as described above, and then throw them all together into the food processor for a rough chop. The heat of your salsa will be determined by how much of the seeds and membranes you leave in the peppers and I like a bit of kick so adjust the amount of seeds and membranes you leave in the peppers before chopping . If you set aside the extra seeds and membranes that you remove they can be added back later to increase the heat.

The secret is a good base:


Get a big pot and throw your chopped onions in with some olive oil and caramelize. When the onions get soft throw your chopped garlic in and stir. Then add your chopped peppers to this mix and stir for a minute or two. Now push all of that to the sides of the pot and put your tomato past in the middle. The heat will release the tomato flavor from the paste as you work it into the garlic/onion/pepper mix. Now use the white wine vinegar to de-glaze the bottom of the pot and then add your chopped tomatoes to the mix. Bring this mix to a simmer for 5 minutes and add a head of chopped cilantro. I usually hit it with an immersion blender to get the consistency I want then turn off the heat. Can the extra while it's hot if you want to safe it for the future or just put in jars and share with SigForum members via a Karma