Pepper Recipes - Page 3

brokenbar · January 21, 2014

I made myself smile with the words "personal Heat Index"...Each of us should have our own PHI! "Hello...I am Mary and my PHI is 5.5"

paprika · January 21, 2014

Quote:

Originally Posted by brokenbar

I made myself smile with the words "personal Heat Index"...Each of us should have our own PHI! "Hello...I am Mary and my PHI is 5.5"

Love it!

I'm a 2.0-5.0 PHI !! (generally prefer sweet/spicy/mild, to medium/hot--up to jalapeno heat-sometimes hotter if the flavor is there)

Timothyt

Worth1 · January 21, 2014

Brokenbar I think one of the most bizarre tamales I have ever had was armadillo tamales.

It was from Johnny Rodriguez's mother (not the singer).
Some of the best I have ever had.

I gave up on chiles rellenos.
What I do is take ground chuck and mix pepper jack cheese, onions and a few other select ingredients with it.
I slit pablano peppers length ways, stuff them and bake.
I then top with more cheese, onion and melt.
Then drizzle on some sauce.

Turns out pretty good and no frying.

Worth

brokenbar · January 21, 2014

Quote:

Originally Posted by Worth1

Brokenbar I think one of the most bizarre tamales I have ever had was armadillo tamales.

It was from Johnny Rodriguez's mother (not the singer).
Some of the best I have ever had.

I gave up on chiles rellenos.
What I do is take ground chuck and mix pepper jack cheese, onions and a few other select ingredients with it.
I slit pablano peppers length ways, stuff them and bake.
I then top with more cheese, onion and melt.
Then drizzle on some sauce.

Turns out pretty good and no frying.

Worth

That is exactly how I make my Husband "Stuffed Bell Peppers" except no Bell Pepper! He way prefers the anchos and like you say, no frying which is healthier for him. He also likes them stuffed with pepper jack cheese and brown rice. When I make rellenos, I do lots so I don't have to go through all that work. My Kid comes down twice a year and usually wipes out my supply. He also loves Mole but I make him eat it in town...too much work and not one of my favorites. He brought two friends with him in November and my freezer and pantry are looking decidedly naked!

Tania · January 21, 2014

Quote:

Originally Posted by brokenbar

I doubt it Tania! I might make it with some Santa Fe Grande with some non-hot Trinidad Perfume thrown it. The recipe did not say to remove seeds either so it might even be hotter than we all think! I will be saving you some seeds from 6 varieties peppers from Spain I picked up. These are all named varieties. I will pm you when my crop is done and send them. I am particularly interested in the "Paprkia Extremeo" which all the Chefs in Spain rave about. Grown in one particular area only.

Thank you! I am looking forward to see the reports of your pepper growouts!

brokenbar · January 22, 2014

I am going to try making this this year. I lover fermented stuff and really like Louisiana Hot Sauce. I like the addition of the wine...The red wine I use to soak my sun dried tomatoes in adds incredibly to the flavor (even 'tho I don't drink wine and generally feel it is over-priced cruddy vinegar...

)
Any peppers will do, although in Louisiana, they primarily use Tabasco and/or Cayenne.

First, you should cut off the stem and a little bit of the base of each chile and
roughly chop them. Do this with gloves and a pair of kitchen shears, since it means minimal contact with the peppers and no surfaces to clean. Some of you might want to seed the chilies to get more flavor and less heat from them. Either way is fine, just keep in mind seeding will expose you to more capsacin, which you should try as hard as you can not to get on your hands, eyes, or anywhere on your skin.

So snip off the stem-ends in the trash or compost, seed if you want, and then weigh the chilies in a bowl on a digital scale (I suppose you can just use the starting weight of the chiles if you do not choose to seed them). Remember this number and snip the chilies a slice at a time into your jar or crock. Now, take the weight of your chilies and weigh out 2% of that amount in salt, preferably sea salt. Add this to the jar/crock, along with enough white wine (prefereably a high-sugar Reisling or Gewürstraminer) to cover by a half inch or so. Mix and mash thoroughly with a pestle or wooden spoon (be sure to wash thoroughly).

Cover the crock or jar tightly with a cloth (I screwed on the ring of the mason jar I was using) and set out on the counter where you will see it. Now, when you're making coffee in the morning, check for white mold (this is where glass jars are clearly superior) and remove with a spoon, stir the chile mixture, and cover again with cloth. Do this every other day. You will eventually see bubbles forming either on the surface or in the pepper mash. This means it's working.
Ferment this mixture for as long as it takes for the fermentation to stop, up to 4 or 6 weeks. Our very successful batch of hot sauce took only 15 days to mature into a

fruity, well-balanced sauce. I suppose you should play it be ear, but for those who are too impatient for the longer fermenting times, if you have noticed fermentation bubbles, you can and should take a risk somewhere around or after the two-week mark.
Now that the pepper mash is fermented to your liking, patience-level, or whim, all you need to do is run it through a food mill. Place the food mill over a bowl, pour the pepper mash and brine into the mill, and work the flesh and seeds, rotating the handle in both directions to push as much juice from the mash as possible (discard whatever is left). Measure the volume of the brine liquid and add half that amount of vinegar. Jim uses brown rice vinegar for its neutral flavor profile, but feel free to experiment here with a little addition of something more flavorful, like sherry or apple cider vinegar. You shouldn't really need to add salt at this point, but do so if it tastes a little one-dimensional. Bottle and refrigerate, adding to anything that needs a nice fruity shot of heat or salt. Enjoy!

brokenbar · January 23, 2014

1. 7 habanero or Scotch bonnet chiles ) or adjust to your own PHI
2. 15 garlic cloves, coarsely chopped
3. 15 scallions, cut into 1-inch pieces
4. 1 large carrot, coarsely chopped
5. 1 cup water
6. 3/4 cup distilled white vinegar
7. 1/2 cup yellow mustard
8. 2/3 cup chopped cilantro leaves
9. 2 tablespoons thyme leaves
10. 2 tablespoons fresh lime juice
11. Salt
In a small saucepan of boiling water, blanch the chiles for 1 minute. Drain and let cool. Discard the stems.
In a blender or food processor, pulse the chiles with the garlic, scallions, carrot and water until finely chopped. Add the vinegar, mustard, cilantro, thyme and lime juice and pulse just until combined. Season with salt. Transfer the sauce to jars and refrigerate.
Make ahead as this sauce can be refrigerated for one year (With the load of
peppers and garlic, I doubt a germ could survive!

brokenbar · January 23, 2014

12 Smoked ripened (red) jalapenos (smoked to your recipe and satisfaction)
2/3 cup apple cider vinegar
1/2 onion
3 cloves of garlic
1 TBS kosher salt
1 TBS (just shy) light brown sugar
3-4 dashes of Worcestershire sauce
juice 1/2 small lime

Sauté the onions in olive oil in a small pot. Add the garlic for about 1-2 minutes. Meanwhile, remove the stems from the peppers and rough chop them (seeds and all) drop into blender with the cider vinegar, salt and brown sugar. Blended until completely liquefied then pour into pot. You can add up to ½ cup of water to help the blending process.

Bring to a boil, added a few dashes of Worcestershire sauce to taste and to darken the color just a tad. Add a squeeze of 1/2 lime for a slight citrus taste. Let it simmer for about an hour to reduce and thicken. Cool for about 1/2 hour then place in jar with cap, refrigerate.

brokenbar · January 23, 2014

4 grilled red bell peppers, peeled, seeded and chopped
2-4 hot peppers of your choice grilled, peeled, seeded (or not) and chopped finely
1/2 small red onion, coarsely chopped
4 cloves roasted garlic, peeled
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
1/2 cup canola oil or olive oil

Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.

Worth1 · January 23, 2014

Hold your tongue and say red roasted pepper sauce.

Worth

brokenbar · January 23, 2014

Quote:

Originally Posted by Worth1

Hold your tongue and say red roasted pepper sauce.

Worth

Worth, I can barely walk and chew gum....

And I refuse to hold my tongue for anybody...

Salsacharley · January 24, 2014

Holy Cow!

Another bonanza of Brokenbar recipes!

bower · January 27, 2014

Wow those sauce recipes are mouth-watering (except the Hellish Rellish, that's eye-watering!)

ChristinaJo · February 2, 2014

More recipes! I love it!

January 21, 2014	#31
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	I made myself smile with the words "personal Heat Index"...Each of us should have our own PHI! "Hello...I am Mary and my PHI is 5.5" __________________ "If I'm not getting dirty, I'm not having a good time."

January 22, 2014	#36
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	Louisiana Fermented hot sauce I am going to try making this this year. I lover fermented stuff and really like Louisiana Hot Sauce. I like the addition of the wine...The red wine I use to soak my sun dried tomatoes in adds incredibly to the flavor (even 'tho I don't drink wine and generally feel it is over-priced cruddy vinegar...) Any peppers will do, although in Louisiana, they primarily use Tabasco and/or Cayenne. First, you should cut off the stem and a little bit of the base of each chile and roughly chop them. Do this with gloves and a pair of kitchen shears, since it means minimal contact with the peppers and no surfaces to clean. Some of you might want to seed the chilies to get more flavor and less heat from them. Either way is fine, just keep in mind seeding will expose you to more capsacin, which you should try as hard as you can not to get on your hands, eyes, or anywhere on your skin. So snip off the stem-ends in the trash or compost, seed if you want, and then weigh the chilies in a bowl on a digital scale (I suppose you can just use the starting weight of the chiles if you do not choose to seed them). Remember this number and snip the chilies a slice at a time into your jar or crock. Now, take the weight of your chilies and weigh out 2% of that amount in salt, preferably sea salt. Add this to the jar/crock, along with enough white wine (prefereably a high-sugar Reisling or Gewürstraminer) to cover by a half inch or so. Mix and mash thoroughly with a pestle or wooden spoon (be sure to wash thoroughly). Cover the crock or jar tightly with a cloth (I screwed on the ring of the mason jar I was using) and set out on the counter where you will see it. Now, when you're making coffee in the morning, check for white mold (this is where glass jars are clearly superior) and remove with a spoon, stir the chile mixture, and cover again with cloth. Do this every other day. You will eventually see bubbles forming either on the surface or in the pepper mash. This means it's working. Ferment this mixture for as long as it takes for the fermentation to stop, up to 4 or 6 weeks. Our very successful batch of hot sauce took only 15 days to mature into a fruity, well-balanced sauce. I suppose you should play it be ear, but for those who are too impatient for the longer fermenting times, if you have noticed fermentation bubbles, you can and should take a risk somewhere around or after the two-week mark. Now that the pepper mash is fermented to your liking, patience-level, or whim, all you need to do is run it through a food mill. Place the food mill over a bowl, pour the pepper mash and brine into the mill, and work the flesh and seeds, rotating the handle in both directions to push as much juice from the mash as possible (discard whatever is left). Measure the volume of the brine liquid and add half that amount of vinegar. Jim uses brown rice vinegar for its neutral flavor profile, but feel free to experiment here with a little addition of something more flavorful, like sherry or apple cider vinegar. You shouldn't really need to add salt at this point, but do so if it tastes a little one-dimensional. Bottle and refrigerate, adding to anything that needs a nice fruity shot of heat or salt. Enjoy! __________________ "If I'm not getting dirty, I'm not having a good time."

January 23, 2014	#37
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	Trinidadian Pepper Sauce 1. 7 habanero or Scotch bonnet chiles ) or adjust to your own PHI 2. 15 garlic cloves, coarsely chopped 3. 15 scallions, cut into 1-inch pieces 4. 1 large carrot, coarsely chopped 5. 1 cup water 6. 3/4 cup distilled white vinegar 7. 1/2 cup yellow mustard 8. 2/3 cup chopped cilantro leaves 9. 2 tablespoons thyme leaves 10. 2 tablespoons fresh lime juice 11. Salt In a small saucepan of boiling water, blanch the chiles for 1 minute. Drain and let cool. Discard the stems. In a blender or food processor, pulse the chiles with the garlic, scallions, carrot and water until finely chopped. Add the vinegar, mustard, cilantro, thyme and lime juice and pulse just until combined. Season with salt. Transfer the sauce to jars and refrigerate. Make ahead as this sauce can be refrigerated for one year (With the load of peppers and garlic, I doubt a germ could survive! __________________ "If I'm not getting dirty, I'm not having a good time." Last edited by brokenbar; January 23, 2014 at 07:55 PM.

January 23, 2014	#38
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	Chipotle Sauce 12 Smoked ripened (red) jalapenos (smoked to your recipe and satisfaction) 2/3 cup apple cider vinegar 1/2 onion 3 cloves of garlic 1 TBS kosher salt 1 TBS (just shy) light brown sugar 3-4 dashes of Worcestershire sauce juice 1/2 small lime Sauté the onions in olive oil in a small pot. Add the garlic for about 1-2 minutes. Meanwhile, remove the stems from the peppers and rough chop them (seeds and all) drop into blender with the cider vinegar, salt and brown sugar. Blended until completely liquefied then pour into pot. You can add up to ½ cup of water to help the blending process. Bring to a boil, added a few dashes of Worcestershire sauce to taste and to darken the color just a tad. Add a squeeze of 1/2 lime for a slight citrus taste. Let it simmer for about an hour to reduce and thicken. Cool for about 1/2 hour then place in jar with cap, refrigerate. __________________ "If I'm not getting dirty, I'm not having a good time."

January 23, 2014	#39
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	Red Roasted Pepper Sauce 4 grilled red bell peppers, peeled, seeded and chopped 2-4 hot peppers of your choice grilled, peeled, seeded (or not) and chopped finely 1/2 small red onion, coarsely chopped 4 cloves roasted garlic, peeled 1/4 cup red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon chipotle puree Salt and freshly ground black pepper 1/2 cup canola oil or olive oil Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl. __________________ "If I'm not getting dirty, I'm not having a good time."

January 21, 2014	#33
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Brokenbar I think one of the most bizarre tamales I have ever had was armadillo tamales. It was from Johnny Rodriguez's mother (not the singer). Some of the best I have ever had. I gave up on chiles rellenos. What I do is take ground chuck and mix pepper jack cheese, onions and a few other select ingredients with it. I slit pablano peppers length ways, stuff them and bake. I then top with more cheese, onion and melt. Then drizzle on some sauce. Turns out pretty good and no frying. Worth

January 24, 2014	#42
Salsacharley Tomatovillian™ Join Date: May 2013 Location: New Mexico Posts: 2,052	Holy Cow! Another bonanza of Brokenbar recipes!

January 27, 2014	#43
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,794	Wow those sauce recipes are mouth-watering (except the Hellish Rellish, that's eye-watering!)

February 2, 2014	#44
ChristinaJo Tomatovillian™ Join Date: Jul 2012 Location: NE Texas Posts: 425	More recipes! I love it!