Dried Hot Pepper Recipes
 

What are your recipes to use dried hot peppers? A wonderfully friendly t-villyan sent me some of his dried VERY hot peppers for my DH to try and cook with (means I'll be trying them!). We're trying to figure out how to use them. DH has a habenero cookbook and, in particular, he has a carribean jerk chicken recipe he may use these peppers in.

Other recipes?

Adobo Sauce Recipe?
 

Does anyone have an Adobo Sauce recipe for Chipotle peppers?

Mark's Yellow Pepper Sauce

Categories: Sauce, condiment
Yield: About 1 gallon

[B][I]INGREDIENTS[/I][/B]
3 lbs seeded & diced yellow hot peppers (pick your poison, from Lemon Drops to Yellow Morouga Scorpions)
1 20oz can crushed pineapple
2 cups orange juice
2 cups water
1 1/2 cups white vinegar (Cane vinegar preferred)
1 cup white rum
3/4 cup white sugar
1 tablespoon grated lemon zest
3 grams vitamin C (Helps with color retention)
2 grams xanthan gum

[B][I]DIRECTIONS[/I][/B]
Add all ingredients except vitamin c and xanthan gum to suitable stock pot (anodized pots will retain capsaicin, you've been warned) and bring to a slow simmer, hold for one hour.
Process in small batches in blender, blending well.
Return to stock pot and simmer for another hour.
Process in small batches in blender again, then strain through wire strainer to remove any large pieces or seeds that have escaped the blender.
Bring back to a simmer. Wash the blender.
Remove one portion of sauce to the blender.
Add vitamin C and blend well.
Reconstitute xanthan gum according to package directions if not using pre-hydrated.
Add xanthan gum to blender and blend well.
Add blender mixture back to stock pot and return to a simmer.

Finished sauce should test between 3.8 and 3.9ph, if above that increase vinegar to achieve desired acidity.

Test and bottle.

This is what I call a pepper forward sauce, the flavor of the peppers will be much more intense than in the normal vinegary grocery store sauces. The citrus and fruit flavors add depth and interest to the flavor profile.

Thanks so much for posting that Mark, My lemon drop is still out there full of peppers in addition to those I've already picked. Plan on making this sauce over the weekend! :)

[B]Macedonian Whipped Feta Spread[/B]

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

[B][I]Amount Measure Ingredient -- Preparation Method[/I][/B]
-------- ------------ --------------------------------
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.

Cuisine:
"Greek"
Source:
"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

[QUOTE=Zana;313061][B]Macedonian Whipped Feta Spread[/B]

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

[B][I]Amount Measure Ingredient -- Preparation Method[/I][/B]
-------- ------------ --------------------------------
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.

Cuisine:
"Greek"
Source:
"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[/QUOTE]

You can also add roasted eggplant.

Happy New Year, all. This summer I'm planing to stuff jalapenos with some queso fresco and grill them, and stuff some hot cherry peppers with pecarino and salami and grill that. I'll also have some poblanos in the garden and would like to just halve lengthwise and seed them and stuff those too. I'm thinking rice, beans, corn, cheese, etc. Any other ideas for stuffing hot peppers, especially if they can be done in large quantities and grilled for parties. Thanks for any suggestions or recipes you may have.

[QUOTE=Redbaron;313062]You can also add roasted eggplant.[/QUOTE]

Oh, man, that sounds really, really good!

I have 4 jars of dried Thai Hot and 2 of Aji Crystal (from last season) that I need to find few recipe's for. So far I have just used them for flavoring during sauteing. Any ideas for the Thai hot?

[QUOTE=Rena;66929]We use this on rutabagas,collards, turnips, field peas butter beans and turnip greens. This is from my inlaws who came from LA (lower Alabama)
[IMG]http://i50.photobucket.com/albums/f346/IMISSCOLO/peppers.jpg[/IMG]

Wash peppers
Make opening in peppers so vinegar can get inside. (scissors work fine)
Stuff peppers in a bottle or jar or bottle.
add approx 1 heaping teaspoon pickling salt per pint.
Boil 5% apple cider vinegar and pour over peppers. Close tightly but does not need to be sealed as in canning does.
Let me add use proper pepper procedure, gloves eye protection and vent.
The jars needed wiped down after filling....:roll:[/QUOTE]


Wow ..this sounds really great!!:)

[QUOTE=Crandrew;320733]I have 4 jars of dried Thai Hot and 2 of Aji Crystal (from last season) that I need to find few recipe's for. So far I have just used them for flavoring during sauteing. Any ideas for the Thai hot?[/QUOTE]

Mix with other, milder dried chiles and use to season chile.
Use like you would cayenne, to add heat.
Add a pinch to egg salad, deviled eggs, scrambled eggs, chile, a pot of beans, etc.

In the southern Italian tradition we use pepper flake like black pepper. We also try to not commit the sin of using both black pepper, and pepper flakes in the same dish.

Easy Stuffed Jalapeno Peppers
 

22 large jalapeno peppers, sliced in half with innards removed
1 lb. pork sausage, hot or mild
8 oz. block of softened cream cheese
1 cup grated parmesan cheese

Preheat oven to 425˚F.
Fry sausage until brown and crumbly. Drain well. Allow to cool.
Mix softened cream cheese and parmesan cheese.
Add cooled sausage and combine.
Fill halved jalapeno peppers with mixture.
Bake on a sheet pan for 15-20 minutes, until slightly golden on top.

They taste even better cold.

[QUOTE=Rena;66929]We use this on rutabagas,collards, turnips, field peas butter beans and turnip greens. This is from my inlaws who came from LA (lower Alabama)


Wash peppers
Make opening in peppers so vinegar can get inside. (scissors work fine)
Stuff peppers in a bottle or jar or bottle.
add approx 1 heaping teaspoon pickling salt per pint.
Boil 5% apple cider vinegar and pour over peppers. Close tightly but does not need to be sealed as in canning does.
Let me add use proper pepper procedure, gloves eye protection and vent.
The jars needed wiped down after filling....:roll:[/QUOTE]
This is a silly question, but what is 5% vinegar - is that a mix of water with 5% vinegar, or a particular vinegar with a strength of 5%?

It's a vinegar with a strength of 5% acidity, for example white distilled vinegar. All vinegar sold in the USA must be at least 4% acidity, and most range from 5-7%.

TomNJ/VA