4 Comments

Pepper Recipes, Anyone?

Every year we plant a garden – well, Dave plants a garden actually. I just swoop in a month or so later, harvest everything, and scurry off into the kitchen! Right now, my arms a full of peppers, in particular hot peppers! So I’m sending out an S.O.S. for pepper recipes. Take a listen below and check out the pictures:


Do you have any good pepper recipes? Looking for jellies, hot sauce, or any other suggestion for how to use hundreds of hot peppers!

4 comments on “Pepper Recipes, Anyone?

  1. Here are some receipes from a friend:
    http://www.cooks.com/rec/view/0,1923,153171-226200,00.html
    No need for food coloring, and leave the seeds in at least one of the jalapeno peppers to make it spicy. The vinegar makes the jelly… this one works well:

  2. Awesome, pepper jelly! I will totally look into making this. Maybe I’ll try mixing in some tabasco peppers since my jalapenos aren’t too spicy. Thanks!

  3. This is my recipe for a nice flavourful hot sauce (adopted from another recipe). The heat level is easily adjustable (throw more hot peppers in!), and it’s very versatile. Mix it with mayo for a sandwich spread, fold into deviled eggs for more kicks, add it to ketchup as a dipping sauce or as a barbecue sauce.

    • 12 habanero peppers (or anything hot pepper you have — but I don’t know if that would affect the taste), seeded and chopped (don’t seed if you want more heat)
    • 1 (15.5 ounce) can sliced peaches in light syrup
    • 1/2 cup dark molasses
    • 1/8 cup yellow mustard
    • 1/2 cup light brown sugar
    • 1 cup distilled white vinegar
    • 2 tablespoons salt
    • 2 tablespoons paprika
    • 1 tablespoon black pepper
    • 1 tablespoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice
    • few cloves of garlic
    • dash of liquid smoke (~ 1 – 2 teaspoon)

    Put everything into a blender or food processor, blend until liquefied. Pour into clean jars, and refrigerate overnight before using. If you plan on canning it, I’d cook the liquid for about 5-10 minutes in a non reactive pot. It keeps for a long time and the recipe should yield you around 2.5 pints.

    Feel free to cut down the dark molasses and brown sugar in half to reduce the sweetness. But you could adjust as you go with the salt, sugar, and heat. Go easy on the liquid smoke too because it can get too overwhelming easily.

    Good luck and let me know how you like this recipe!

    • Awesome! Thanks for sharing this, I’ll definitely give it a try! I bet the peaches give it a nice sweetness and depth. I’ll let you know how it turns out!

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