Tomatoville® Gardening Forums


Notices

Have a favorite recipe that's always a hit with family and friends? Share it with us!

Reply
 
Thread Tools Display Modes
Old July 30, 2012   #61
babice
Tomatovillian™
 
Join Date: Mar 2012
Location: zone 5b, Eastern Iowa
Posts: 642
Default 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?

Last edited by babice; July 30, 2012 at 10:34 PM.
babice is offline   Reply With Quote
Old September 16, 2012   #62
whistech
Tomatovillian™
 
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 469
Default Adobo Sauce Recipe?

Does anyone have an Adobo Sauce recipe for Chipotle peppers?
whistech is offline   Reply With Quote
Old September 24, 2012   #63
Boutique Tomatoes
Tomatovillian™
 
Boutique Tomatoes's Avatar
 
Join Date: Feb 2011
Location: Northeast Wisconsin, Zone 5a
Posts: 1,101
Default

Mark's Yellow Pepper Sauce

Categories: Sauce, condiment
Yield: About 1 gallon

INGREDIENTS
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

DIRECTIONS
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.
Boutique Tomatoes is offline   Reply With Quote
Old October 25, 2012   #64
lakelady
Tomatovillian™
 
lakelady's Avatar
 
Join Date: Aug 2011
Location: northern NJ zone 6b
Posts: 1,863
Default

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!
__________________
Antoniette
lakelady is offline   Reply With Quote
Old December 1, 2012   #65
Zana
Tomatovillian™
 
Zana's Avatar
 
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,284
Default

Macedonian Whipped Feta Spread

Recipe By : Diane Kochilas
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.

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
Zana is offline   Reply With Quote
Old December 1, 2012   #66
Redbaron
Tomatovillian™
 
Redbaron's Avatar
 
Join Date: Sep 2012
Location: Oklahoma
Posts: 4,446
Default

Quote:
Originally Posted by Zana View Post
Macedonian Whipped Feta Spread

Recipe By : Diane Kochilas
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.

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
You can also add roasted eggplant.
__________________
Scott

AKA The Redbaron

"Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system."
Bill Mollison
co-founder of permaculture
Redbaron is offline   Reply With Quote
Old January 13, 2013   #67
shelleybean
Tomatovillian™
 
shelleybean's Avatar
 
Join Date: Feb 2006
Location: Virginia Beach
Posts: 2,566
Default

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.
__________________
Michele
shelleybean is offline   Reply With Quote
Old January 13, 2013   #68
Tracydr
Tomatovillian™
 
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,047
Default

Quote:
Originally Posted by Redbaron View Post
You can also add roasted eggplant.
Oh, man, that sounds really, really good!
Tracydr is offline   Reply With Quote
Old January 16, 2013   #69
Crandrew
Tomatovillian™
 
Crandrew's Avatar
 
Join Date: Apr 2012
Location: CA-SOCAL-Zone 10b
Posts: 1,202
Default

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?
Crandrew is offline   Reply With Quote
Old January 17, 2013   #70
Ostara
Tomatovillian™
 
Join Date: Feb 2010
Location: Netherlands
Posts: 11
Default

Quote:
Originally Posted by Rena View Post
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....

Wow ..this sounds really great!!
Ostara is offline   Reply With Quote
Old January 17, 2013   #71
Tracydr
Tomatovillian™
 
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,047
Default

Quote:
Originally Posted by Crandrew View Post
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?
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.
Tracydr is offline   Reply With Quote
Old January 17, 2013   #72
Fred Hempel
Tomatovillian™
 
Fred Hempel's Avatar
 
Join Date: Dec 2010
Location: Sunol, CA
Posts: 1,946
Default

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.
Fred Hempel is offline   Reply With Quote
Old July 30, 2013   #73
nolabelle
Tomatovillian™
 
nolabelle's Avatar
 
Join Date: Jun 2013
Location: N.O., LA (Zone 8b)
Posts: 136
Default 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.
__________________
I don't suffer from insanity; I enjoy every minute of it!
nolabelle is offline   Reply With Quote
Old September 17, 2013   #74
ScottinAtlanta
Tomatovillian™
 
ScottinAtlanta's Avatar
 
Join Date: Jul 2011
Location: Atlanta, Georgia
Posts: 2,244
Default

Quote:
Originally Posted by Rena View Post
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....
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%?
ScottinAtlanta is offline   Reply With Quote
Old September 17, 2013   #75
TomNJ
Tomatovillian™
 
TomNJ's Avatar
 
Join Date: May 2009
Location: Floyd VA
Posts: 637
Default

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
TomNJ is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 08:50 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★