My husband showed up from work with a variety of hot peppers (big, small, red, orange, green) from someone's garden. They needed to be dealt with since they were pretty ripe, so I roasted the lot of them and removed the skins and seeds. So now what? I'm looking for recipes in which to use them. When I search for recipes, most of them are for how to roast the peppers, which is what I already did. So, what would you make with them?
So many good suggestions! I don't know which to try first! Thanks for the great ideas!
Put them on Sammies.
Throw a few on tomato sauce for pasta.
Crumble in a baking dish with sausage.
Put on homemade pizza!
I would dice them and put them in about 1/4 C "plops" on a cookie sheet lined with wax paper, and freeze them... once they are frozen, you can put all of the frozen chunks of hot peppers in a ziplock bag and freeze for future use...
add a plop to chili, queso, omelettes, just about anything you want to add a bit of "zing" to......
If you feel they are REALLY hot, and that is too much to add, then just put a small spoonful of the roasted peppers on the waxed paper to freeze....
Depends on what types they are. You can google types of peppers to figure them out.
They can be stuffed with meats, cheeses, rice and baked. Or dipped in batter and fried.
They can be blended with onions, garlic and cilantro, salt and pepper then used as sauces
You can freeze them until you are ready to use them.
Toss a little in your omelette tomorrow morning, cover it with cheese, YUM!
I would freeze them - you could even freeze them in recipe appropriate portions.
I usually freeze mine, and toss them into anything that needs a little zing.
You could add chopped ripe tomatoes, onion, garlic, maybe some Mexican oregano OR some cilantro (but not both - they clash). Can jars of yummy salsa you can enjoy all year.
Here's a "right now" recipe - make calabacitas. Saute chopped onion, yellow squash and/or zucchini. Add fresh or frozen whole kernel corn and some of your roasted chilies. Season with salt, pepper, Mexican oregano OR cilantro. Right when they're done, add shredded cheese (about 1/4 cup for one skillet) and heat to melt, then cut the heat and serve with either fresh tortillas or tortilla chips. Leftovers are great wrapped in a burrito with beans and/or rice.
Enjoy your peppers!
I just made tomatillo salsa with some. I roasted some Serrano and some other kinds along with tomatillos, onion and garlic and salt, pepper, olive oil. Pulsed it in a food processer, done.
chop, freeze, and keep to enhance dishes all winter long.
yum!
:) khairete
S.
I would just make a chile sauce. Like green chile. Depending on heat (hot=good for queso and your burritos, medium to mild= good for enchiladas everyone's burritos, tacos, rellanos, soup and quesadillas etc. ..
My sister brings me roasted chiles from Albuquerque every year. I divide them into baggies and freeze them. Then I can use them whenever I want to add a heat spike to something.
