Hot Pepper Recipes
'Red Rocket' chili peppers
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Jalapeno Peppers
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Hungarian Hot Wax
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About Hot Peppers.
Most of the hot peppers we grow are one of the three varieties above. A little bit goes a long way with hot peppers. Use gloves when chopping peppers and be careful not to touch your face or eyes after handling. The hottest parts are the seeds and the white inner membranes. We usually remove these when preparing. The thinner walled chili peppers will keep for a long time. They will naturally dry if left in a warm dry place for us all winter long. The thicker walled Jalapeno and hot wax won't dry well so should be stored in a plastic bag in the fridge. Hot peppers are great additions to quiche, scrambled eggs, salsa, corn bread, chili, kim chi, stir-fries and soups.
Pico de Gallo Salsa (adapted from The Texas Border Cookbook)
2 sweet peppers
2 large ripe tomatoes
1 C diced onion
1/3 C minced cilantro
2 - 3 fresh Hungarian Hot Wax or Jalapeno peppers, stemmed & chopped
3 Tbs fresh lime juice
3/4 tsp salt
Broil or grill the sweet peppers until evenly charred. Steam them in a covered bowl until cool enough to handle. Rub away the burned peel. Remove the seeds and coarsely chop the peppers. Combine peppers, onion, tomatoes, cilantro, hot peppers, lime juice and salt. Refrigerate for an hour before serving.
Salsa del Norte (adapted from The Texas Border Cookbook)
4 long green chile peppers
2 large ripe tomatoes
1/4 C water
2 Tbs fresh lime juice
Hot sauce to taste (1 dash to 1 tsp)
2 garlic cloves, peeled & chopped
1/4 C cilantro
Broil or grill the chilies until evenly charred. Steam them in a covered bowl until cool enough to handle. Rub away the burned peel. Remove the seeds and coarsely chop. Broil or grill the tomatoes until evenly charred, about 20 minutes. Steam them in a covered bowl until cool enough to handle. Rub away the burned peel. Remove the cores and coarsely chop the tomatoes. Combine the water, lime juice, hot sauce and garlic in a food processor and blend till smooth. Add the tomatoes and blend till smooth. Combine with chilies and cilantro. Refrigerate for an hour before serving.
Most of the hot peppers we grow are one of the three varieties above. A little bit goes a long way with hot peppers. Use gloves when chopping peppers and be careful not to touch your face or eyes after handling. The hottest parts are the seeds and the white inner membranes. We usually remove these when preparing. The thinner walled chili peppers will keep for a long time. They will naturally dry if left in a warm dry place for us all winter long. The thicker walled Jalapeno and hot wax won't dry well so should be stored in a plastic bag in the fridge. Hot peppers are great additions to quiche, scrambled eggs, salsa, corn bread, chili, kim chi, stir-fries and soups.
Pico de Gallo Salsa (adapted from The Texas Border Cookbook)
2 sweet peppers
2 large ripe tomatoes
1 C diced onion
1/3 C minced cilantro
2 - 3 fresh Hungarian Hot Wax or Jalapeno peppers, stemmed & chopped
3 Tbs fresh lime juice
3/4 tsp salt
Broil or grill the sweet peppers until evenly charred. Steam them in a covered bowl until cool enough to handle. Rub away the burned peel. Remove the seeds and coarsely chop the peppers. Combine peppers, onion, tomatoes, cilantro, hot peppers, lime juice and salt. Refrigerate for an hour before serving.
Salsa del Norte (adapted from The Texas Border Cookbook)
4 long green chile peppers
2 large ripe tomatoes
1/4 C water
2 Tbs fresh lime juice
Hot sauce to taste (1 dash to 1 tsp)
2 garlic cloves, peeled & chopped
1/4 C cilantro
Broil or grill the chilies until evenly charred. Steam them in a covered bowl until cool enough to handle. Rub away the burned peel. Remove the seeds and coarsely chop. Broil or grill the tomatoes until evenly charred, about 20 minutes. Steam them in a covered bowl until cool enough to handle. Rub away the burned peel. Remove the cores and coarsely chop the tomatoes. Combine the water, lime juice, hot sauce and garlic in a food processor and blend till smooth. Add the tomatoes and blend till smooth. Combine with chilies and cilantro. Refrigerate for an hour before serving.