What Can I Make With Red Hot Peppers?
Last May, I decided to make a very small garden of fresh fruits and vegetables. My soil is terrible so I left the plants in their containers. I picked up strawberries, cherry tomatoes, green bell peppers and cucumbers.
By mistake, I picked up two plants that I thought to be red bell peppers but they were actually red hot peppers. I was able to produce a lot of cherry tomatoes, some strawberries and green peppers (though smaller in size than what I am use to eating/buying at the grocery store), only four cucumbers, and an oversupply of hot, red peppers. In fact, while all the other plants had stopped producing by July or August, my hot red peppers are still producing. And it is November!
Other than the fact that they are pretty and red, I have no idea what to make with them! They are too hot to add to a salad. My daughter and I have eaten a few as a “dare” by my son and I have added them to a vinegar and oil combination to make a pretty but only decent pepper sauce.
What can I make with red, hot peppers? Any good recipes out there?
Make all your favorite restaurant dishes at home with the Copy Cat Cookbook.
November 14th, 2007 at 6:28 pm
I do not have a recipe, but I think that you can make hot pepper jelly. My mom’s friend makes this and it is delicious with cream cheese on crackers.
November 14th, 2007 at 7:24 pm
I have prepared this twice. Once served over blackened amberjack and once served as a dip with crackers. It is very tasty and spicy
10-12 red chili peppers
3 garlic cloves, minced
2 medium onions, minced
1 tablespoon olive oil
2 1/2 cups boiling water
3 tablespoons flour
2 tablespoons cold water
Cut fresh peppers, remove seeds and stems, and wash.
Blend in a food processor or blender until smooth.
Combine oil, garlic and onion in saucepan and saute for 3 minutes. Add salt and pepper and hot water until well heated.
Thicken the sauce with flour and slowly mix with cold water until a smooth paste.
December 30th, 2007 at 6:43 pm
It sounds like you don’t really love spicy foods, and I don’t know what kind of peppers these are…are they super tiny, or about as big as a jalapeno? If the letter, you can top, scoop out the insides, stuff with cream cheese and deep fry. Yum. Or stuff with cheese and bake in a tomato sauce. You can make pepper jam, just sauteeing until they fall apart and putting up jars with oil on top. Then it can be mixed with cream cheese as a sandwich spread, or just use a few on a tuna fish or ham sandwich. As long as you top off with olive oil, it will keep for months in the fridge. Of course, chop and add to fresh salsa or guacamole. And they are so pretty, you might just use as a garnish on a platter of roast chicken. That made me remember, you can stuff a few inside the chicken before roasting, along with a cut up lemon.