Call for recipes!
In the wake of the Open Fields event, we find ourselves laden with a heap big pile o’ chile peppers and not enough ideas on what to do with them. We turn to you, our chilehead readers, to offer up some recipes for what we can make with all these peppers. What we have in abundance are red habanero/red savinas, Anaheims, and green serranos. We also have some yatsafusas, Spanish spice, orange habs, a couple of Jolokias, and a smattering of others. Essentially, what you see in the pictures. We also have some home-grown cayennes, Jamaican hot peppers, and Sandias as well.
Seeking recipes for hot sauce, salsa, or whatever else we can do with these peppers. Recipes we use will be posted along with pictures of what we create. Ideas can be submitted through our CONTACT FORM.
Thanks in advance!
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Commented at October 2, 2007- 3:15 am
Make a mash of a ton of it!
Commented at October 3, 2007- 1:53 pm
I see a simple fresh salsa made with a few each of those chile peppers! Gotta love homemade fire salsa!
2 lbs roma tomatoes (blanched skin removed- then diced)
1 lb red onion diced
2 each of the aforementioned chile peppers (de-stemmed, de-seeded, then finely minced)
1 large clump of fresh cilantro (washed and finely chopped)
1-2 tsp sea salt
1-2 tsp black pepper
1/2 tsp white pepper
1 tsp ground cumin
1 cup fresh squeezed lime juice
mix it all up and you’ll have yourself quite a large bowl of fresh salsa in the fridge for at least a week!
Let me know how this turns out if you make it, as I just made it up! lol
Commented at October 4, 2007- 10:52 pm
Yeah I was thinking that you might want to add about 6-10 cloves of garlic, depending on how much garlic you like in your fresh salsa!
-Lars-
Commented at October 7, 2007- 1:27 pm
What Lars said
I’d change it though by then stating: take the chiles, onions, and tomatos and put heavy char marks on them over a wood fired grill. Add the rest of the ingredients and serve warm.
I also toss in a couple of carrots on the grill as well for some added sweetness and body.