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Zana August 23, 2011 11:21 PM

[B][SIZE="5"]Chileheads Jamaican Rice And Peas[/SIZE]

116 oz can pigeon peas
6 Habanero chilies - roasted and chopped
6 cloves garlic - finely chopped
1/2 medium Vidalia onion - chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
4 teaspoons Wyler's granulated chicken bouillon (or substitute one of your choice)

The original recipe calls for one habanero but this version was for a bunch of chile-heads. Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not
the same, however)

• If using canned peas, drain and reserve the liquid.
• Heat the oil in a deep frying pan over high heat.
• Add the rice, and continue sauté until the rice turns opaque and golden brown.
• Add the chile, garlic, and onion and sauté for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown.
• Stir the peas in with the rice.
• Do not stir again during cooking!
• Combine the coconut milk with the bean liquid.
• Add water to make 4 cups of liquid. add to the rice and bring to a boil.
• Immediately reduce the heat to simmer.
• Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice.
• Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.
• Allow to sit covered for another 1/2 hour.

Great with jerk chicken!

[I][B]Zana’s Notes: [/B][/I]
Depending upon how much “heat” you put in this, it won’t be for the faint of heart. LOL But I got to tell you I scarf down this stuff and grew up eating stuff like it in Jamaica. And now I can’t wait for my habs and scotch bonnets to ripen to add them to this dish. Yummmmmmmm….but my version falls into the “complicated” category of “heat” – mild, medium, hot, suicide and complicated. The first ones are self explanatory. The “complicated” involves remembering to put the toilet paper in the freezer before you prepare the dish and eat it!!! :)):twisted::P:twisted:;):twisted:

Zana October 11, 2011 10:49 AM

[B]Chicken and Jalapeno Kebabs[/B]

Heat a grill to medium high. Clean and lightly oil hot grill grates.

In a small bowl, combine 4 tbsp honey
2 Tbsp cider vinegar
2 Tsp ground coriander
3/4 tsp ground cumin

Alternately thread 1 lb boneless skinless chicken thighs, cut i nto 2 inch pieces and 6 large jalapenos halved lenghtise and seeded onto 4 - 8 inch skewers.
Season with coarse salt and ground pepper. Grill turning and brushing with honey mixture occasionally until chicken is cooked through and jalapenos are charred, about 10 minutes. Serves 8 as appetizer, or 4 as a main coarse.

Zana October 27, 2011 10:01 AM

[B]Smoked Pasilla Mole[/B]

The ingredients:

2 pasilla oaxaqueno chiles
4 roma tomatoes
2 garlic cloves
2-3 cups chicken broth
3 oz dark chocolate
3 TBSP ground pepita (ground pumpkin seeds)
2 cloves
1/2 onion, sliced
1 lb steak tips
2 medium zucchinis, sliced
salt and pepper to taste

The how-to:

Cut open and seed the dried chiles.
Place them in boiling water (approx 1 cup) for about 1 minute to rehydrate.
Blend chiles with tomatoes, garlic and 1 cup of broth.
Using a strain, pour into a medium size sauce pot.
Add the rest of the broth and bring to a boil.
Add cloves and ground pepita (this is to thicken the sauce) and stir.
Add chocolate and stir until it dissolves.
Add salt to taste.
Reduce heat to low and cover.
Simmer for about 20 minutes.
In a large cast iron skillet saute onions over olive oil.
Add steak tips and season to taste.
When the steak tips are half way done (they look pinkish at this point)
add the zucchini and let it cook for about 6 to 7 minutes.
Serve the steak tips over a base of sauce.
Mexican rice goes perfectly with this dish.


Like I mentioned above this type of chile is hard to find outside Oaxaca. You can substitute it with dried chipotle chiles. They’re also smoked but pack a higher amount of heat.
To thicken the sauce you might use flour instead of the ground pumpkin seeds. I personally love the taste they add to sauces.

Source :

Zana November 5, 2011 09:44 PM

[B]Macedonian Whipped Chili & Feta Spread[/B]

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 long green mildly hot chilies -- to 3 peppers, to taste,
seeded and chopped
1/2 pound tin-aged hard feta -- or telemes cheese, crumbled
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice -- to 3 tablespoons, to taste

Pulse the peppers in a food processor until they are like a paste, then add the
cheese a bit at a time, pulsing after each addition.
Add the olive oil and pulse until smooth.
Add the lemon juice, 1 tablespoon at a time, to adjust and balance the flavors.
Refrigerate for 1 hour and serve, accompanied by bread or crudites.

[Wear rubber gloves when cleaning hot peppers.]

Makes 4 to 6 servings

AuthorNote: This spicy feta cheese dip calls for a combination of red and green
hot peppers. It is one of the classics of the Thessaloniki meze repertoire and
has many variations. The recipe that follows comes from one of the city's mezze
meccas, a small ouzerie in the Mmodiano Market called Myrovolou Smyrna. Here,
only green hot peppers are used.

"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 255 Calories; 24g Fat (83.6% calories
from fat); 7g Protein; 4g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol;
508mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat.

NOTES : Htipiti

Nutr. Assoc. : 0 3272 0 0

Zana May 12, 2012 11:03 PM

[B]Schug - Yemeni Hot Pepper Paste[/B]
Categories: Vegetable, Condiment, Yemeni, Ethnic, Middle East
Yield: 2 cups

1 lb Hot peppers*
6 ea Garlic cloves peeled
1 1/2 tb Cumin ground
Black pepper & sea salt to taste
Olive oil to cover
Fresh cilantro leaves
1/2 tb Cardamom ground
2 tb Lemon juice.

*NOTE: You may use Jalapeno, Habenero, Thai, cayenne or any hot pepper. Usually this is made from one color pepper either red or green but sometimes is mixed.

Put peppers & garlic into a food processor then pulse to a good purée.
Add spices then pulse a few times to mix well.
Store mixture in a glass jar & cover with olive oil.
Refrigerate for up to 5 days or freeze for up to 6 months.

ORIGIN: Noura Sallaman, NYC-NY, circa 1996

Zana May 12, 2012 11:04 PM

[B]Hilbeh - Yemenite Fenugreek Dip[/B]
Categories: Vegetable, Dip, Yemeni, Ethnic, Middle East
Yield: 1 batch

3 tb Fenugreek seeds ground
1/2 ts Salt
1/4 ts Black pepper grounded
1 ts freshly squeezed lemon juice
1 tb Schug or any hot chili paste
Water as required

Mix ground fenugreek & salt in a bowl.
Cover with water about 1/2" above fenugreek.
Allow this mixture to rest for 12 hrs.
Pour out water.
Put mixture into blender along with 1/2 cup water, lemon juice, schug & black
pepper and blend well.

*NOTE: Hilbeh may be refrigerated for 48 hrs. or frozen for up to 6 months.

ORIGIN: Noura Sallaman, NYC-NY, circa 1996

Zana May 12, 2012 11:25 PM

[B]Black Bass With Red Chili Vinaigrette[/B]

4 whole black bass, cleaned

Red Chili Vinaigrette:
1/4 cup fresh lemon juice
1 cup olive oil
6 tablespoons apple cider vinegar
4 fresh red chili peppers, mild to medium to hot, ground
1 habanero chili pepper, chopped
1 teaspoon freshly ground black pepper
1 tablespoon finely ground sea salt

Seasoned Bulgur:
2 cups cooked bulgur wheat
1 1/2 pounds fresh lump crabmeat, sauteed
4 tablespoons olive oil
1/2 cup roasted pine nuts
6 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 pound chorizo sausage, chopped and cooked

Preheat oven to 375 degrees. Brush each bass with 1/3 cup of the red chili
vinaigrette and place belly side down on a large, greased rimmed
baking sheet. Bake for 20 minutes, or until the fish are flaky.
Serve immediately on a bed of the seasoned bulgur. Serves 4.

Red Chili Vinaigrette:
In a medium-sized bowl, combine all of the ingredients and mix
together well.
Makes about 1 1/2 cups.

Seasoned Bulgur:
In a medium-sized bowl, combine all of the ingredients and mix
together until well combined.

[B]Zana’s Note:[/B]
I’ve experimented with different peppers for the vinaigrette, some with mild heat and some with quite a bit more. Adjust as per your ability to handle the “heat”.

Zana May 13, 2012 09:40 PM

[B]Cranberry-Jalapeno Salsa[/B]

Prep Time: 10 min
Cook Time: 10 min
Servings: 2 cups (approx)

4 tablespoons Sue Bee Honey
3 cups cranberries
1-3 jalapeno pepper
3-4 teaspoons sugar
2 tablespoons chopped fresh cilantro
1/4 cup finely chopped green bell pepper
2 tablespoons water
4-5 tablespoons fresh orange juice
1 large green onion
salt salt
Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl.
Add in all the remaining ingredients except the salt; mix well to combine.
Season with salt to taste and more sugar if needed.
Cover and refrigerate for a minimum of 3 hours before using.

Zana May 14, 2012 01:54 AM

[B]Smoky Chipotle Butter[/B]

Prep Time: 10 min
Cook Time: 10 min
Servings: SERVES 40

1 tablespoon Sue Bee Honey
1 lb butter
8 chipotle chiles in adobo
1 fresh lime juice
1 garlic clove
1 teaspoon smoked paprika
1 teaspoon kosher salt

Place softened butter into bowl and add all remaining ingredients. Mash with fork until mixed. Spread clear cling wrap on table and spoon out butter to create a long log. Fold clear wrap over the butter log and using fingers, shape into a smooth log. Wrap tightly and place in freezer for 30 minutes to harden or refrigerate for 4-6 hours.
Slice into coins as needed.
Place the "coin" on the steak, chicken, seafood or veggies just as they are coming off the grill.
Store the unused butter in the refrigerator for up to 1 week.

Zana May 14, 2012 01:57 AM

[B]Jalapeno Plum Sauce[/B]

Prep Time: 30 min
Cook Time: 2¼ hours
Servings: 1 bottle

1/2 cup Sue Bee Honey
2 1/2 tablespoons soya oil
1 orange
1/4 cup soy sauce
1/2 teaspoon allspice
1/2 tablespoon curry powder
1 1/2 lbs purple plums
1 1/2 jalapeno peppers
1 1/2 tablespoons garlic
1/3 cup red onion
2 lemons

In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender.
Add the plums and stir in the curry powder and allspice.
Once the spices are dispersed, add the honey, soy sauce, plums and the fruit juices.
Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often.
The consistency should be like a chunky tomato sauce.
Remove from the heat and allow to cool to room temperature.
Bottle and chill the sauce.
This sauce can be made ahead of time and it freezes well.

Zana May 14, 2012 01:58 AM

[B]Roasted Poblano Cilantro Sauce[/B]

Prep Time: 20 min
Cook Time: 20 min
Servings: SERVES 6 - 8 , 1 1/2 cups

2 teaspoons Sue Bee Honey
2 poblano peppers
1/4 cup red onion
2 tablespoons fresh lime juice
3/4 cup olive oil
1/4 cup spinach leaves
1/4 cup cilantro leaf
salt & freshly ground black pepper salt & freshly ground black pepper

In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
While the blender is running, add the oil slowly until emulsified.
Add the spinach and cilantro and blend until smooth.
Add the honey and season to taste with salt and pepper.
Serve at room temperature.

Zana May 14, 2012 02:02 AM

[B]Caribbean Hot Pepper Sauce[/B]

Source : Cynthia Nelson, A Contributing Writer to the Latin Caribbean
Food Site at

Pepper Sauce is a condiment made and used widely throughout the Caribbean. Each country and household has its own recipe. You can always find a bottle of Pepper Sauce in most homes. Or, when being served your meal, your host or hostess would ask if you would like to have some Pepper Sauce with your meal.
Pepper Sauce can be made with one variety of pepper or with a combination of peppers. Most of the times however, Pepper Sauce is made with Scotch Bonnet peppers.

Making Pepper Sauce

If you are allergic to peppers, wear gloves when handling the peppers. When making a large batch of Pepper Sauce, you must wear gloves.

Yield: 2 1/2 cups


1 lb scotch bonnet peppers (washed and stems removed)
1 Tbsp salt
White distilled vinegar or vegetable oil ( See Note )


• Add all the ingredients to a food processor.
• Pulse until the peppers are minced finely.
• Scrape down the sides of the bowl intermittently.
• Let the processor keep whirling and pour just enough of the vinegar through the chute to moisten the peppers and give it the consistency of a thick sauce.
• Pour into sterilized glass bottles, cover with air tight lids and store in a cool place or in your refrigerator.
• Alternately, you can place your bottles of pepper sauce in the sun for 2 - 3 days to ripen quickly and then store in a cool place.
• If there's no sun where you are, let the pepper sauce cure for at least 5 days before use so that the flavors can develop.

Note: You can substitute the vinegar with oil when making the pepper sauce. I find that the oil tends to make the pepper sauce even hotter.

Zana May 14, 2012 02:02 AM

[B]Deep Rich Red Enchilada Sauce[/B]

8 ancho chilies (dried poblano)
10 New Mexico red chilies
4 onions , quartered
8 garlic cloves , peeled
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 tablespoon ground cumin
3 tablespoons dried chili powder
4 - 6 cups stock (pork, chicken, turkey, beef all ok - I used pork)
2 tablespoons sugar
4 tablespoons fruit vinegar (i have pear vinegar we made last fall but white wine or white basalmic would work too)
½-1 tablespoon salt , start with the smaller amount, sample and adjust to your taste

• Seed the chiles, rinse and set aside. Bring 4 cups of water to a boil.
• Remove from heat and add the chilies, pushing them down with a spoon so they are fully submerged.

• Cover and let stand for 30 minutes.

• Meanwhile, in a saucepan over medium heat, saute the onions and garlic until the onions are translucent; alternatively you can put the onions under the broiler to blacken.

• Remove the soaked chiles from the water, reserving 2 cups of the liquid.
• In a food processor, blend the chilies, onions and garlic until pureed.
• Use water as needed to allow the vegies to puree.

• In a saucepan over medium heat, heat the oil.
• Stir the cumin into the hot oil, being careful not to burn it.

• Add the chile mixture and simmer for 3 minutes.
• Add 1 cup of the stock, 1 cup of the reserved chile liquid and the vinegar.

• Add just enough additional stock and reserved liquid to make a sauce the consistency of thin gravy.

• Add the 2 T sugar and 1/2 T salt and cook for 10 minutes longer, stirring occasionally, until the sauce is the consistency of a thin gravy.

• Taste and add more salt and sugar if needed.

• Set aside to cool. Store in an airtight container in the refrigerator for 4 to 5 days, or in the freezer for 2 to 3 months.

sprtsguy76 May 14, 2012 02:55 AM

.........And that Smoky Chipotle Butter would pobably be awsome on some grilled corn on the cob!


Zana May 17, 2012 09:28 PM

[B]Hot Pepper-Apple Preserves [/B]

This is the pepper jam I am going to try when I get my apples this year. Sounds delicious. We like hot pepper jam on a grilled ham and cheese sandwich. It's delish. Sue

5 cups sugar
2 cups water
8 large tart apples -- chopped
15 each jalapeno -- chopped

Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into small chunks, to make about 8 cups. Slice thinly or chop the peppers. Add apples, and peppers to sugar-water mixture. Cook (boiling gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til preserve is thickened and apples are translucent. Meanwhile, prepare 6 half-pint canning jars. Fill jars to within 1/8 inch of rim. Pour into jars and store in refrigerator or freeze.

Makes 6 half pints.
This is especially good with cream cheese on crackers.

NOTES : I used red jalapenos but I'm sure any hot pepper will do just as well.

[B]Zana's Note:[/B] Ok, since by now you probably guessed that I don't consider jalapenos as very I have been known to kick this up a notch or twenty with scotch bonnets or something in between. LOL ;)

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