Hot Peppers

Empanadas

Posted Sun, 01/27/2013 - 10:08 by Audrey

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

Your rating: None Average: 3 (5 votes)

Thai Yellow Curry

Posted Sun, 01/13/2013 - 14:27 by Audrey

On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).

Your rating: None Average: 3.5 (2 votes)

Blistered Padrón Peppers

Posted Sat, 01/05/2013 - 14:05 by Jon

1/2 pound fresh padron, shishito, seranno, small Hatch, or hot banana peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon

Place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

Heat an indoor sautee pan or outdoor grill to medium high.

When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.

Your rating: None Average: 4.5 (2 votes)

Three Indian Chutneys

Posted Thu, 10/25/2012 - 17:48 by Jon

These three sauces go great with naan, chana chat, and ragda patties.

Mint Chutney

Your rating: None Average: 4 (2 votes)

Classic Red Mole Poblano

Posted Sat, 01/15/2011 - 15:49 by Jon

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Your rating: None Average: 4 (2 votes)

Pepper Slaw

Posted Tue, 06/08/2010 - 19:01 by Audrey

1/4 lb. shredded green cabbage
2/3 red bell pepper, cut into slivers
1/3 green bell pepper, cut into slivers
1/3 poblano pepper (or similar moderate heat pepper), cut into slivers
1/2 c. apple cider, rice, or red wine vinegar (or a mix of all three!)
2 Tbsp sugar
Salt and celery seed (or celery salt) to taste
Pepper

Your rating: None Average: 2.5 (2 votes)

Jalapeno Jelly

Posted Sat, 02/27/2010 - 15:50 by Audrey

Audrey's homemade jalapeno jelly is always a huge hit at parties. The fact that Jon grows the hot peppers that go into the jelly impresses people even more. The secret is that this is actually one of the easiest canning recipes I have. Even though this is made with hot peppers (and trust me, the ones coming out of our garden are very spicy), its actually very mild when finished. To kick it up a notch, substitute a few habaneros or other spicy chilis. Three to four habaneros will make a medium heat jelly.

Your rating: None Average: 5 (3 votes)

Jon's Chili

Posted Sun, 12/06/2009 - 20:04 by Jon

There is no "real" recipe to Jon's chili beyond the base set of ingredients and improvisation with spices and available ingredients. If there are fresh peppers, they go in. If there's homemade salsa, it definitely goes in. Beer (Shiner Bock I find is best) cuts the spice level nicely without removing the flavor.

I sautee the onion/garlic/jalapenos until tender, then add the meat and brown it. Add the tomatoes and cook for 5 minutes, then add whole habaneros and the first spices (salt, pepper, first group of spices). Add 4 cups of water and some beer and bring to a boil.

Your rating: None Average: 4 (2 votes)

Stuffed Cherry Peppers

Posted Sun, 10/18/2009 - 14:34 by Audrey

Roasted cherry peppers stuffed with Serrano ham, basil, and goat cheese. From Epicurious : http://www.epicurious.com/recipes/member/views/STUFFED-CHERRY-PEPPERS-12...

Ingredients
12 hot cherry peppers
5 ounces fresh goat cheese
12 paper-thin slices of Serrano Ham (jámon Serrano) or Prosciutto - anchovies are also tasty, and consider olives as a stufffer as well
12 medium-sized fresh basil leaves
1 clove garlic
1/2 C Extra Virgin Olive Oil
2 T Sherry Vinegar
1/2 t salt
6 basil leaves, coarsely chopped

Preparation
Crush the garlic and add it to the olive oil. Set aside.

Your rating: None Average: 3 (1 vote)

Jon's Garden Salsa

Posted Fri, 09/25/2009 - 09:14 by Jon

I began making my own hot sauce during Peace Corps - peppers were plentiful, but good, non-tabasco-style sauces were hard to find (and generally bad). It's always a big hit, but actually really easy to make.

You can also see this recipe in a much more amusing flowchart form (PDF)

Your rating: None Average: 4 (3 votes)