Today I picked a peck of (non-pickled) peppers. We’re predicted to have our first snow tomorrow morning so I grabbed what had grown and now its in the house and hopefully will last us a couple weeks. I have enough habaneros to last a lifetime, but we’ll probably grow some more next year because I’m goofy like that.
What is your favorite dish with peppers in it? I have jalapeno and habanero peppers waiting to be cooked!
I take the peppers and make a fresh salsa and either freez it or can it. I make a fresh Habanero sauce and use all the time.
Depending on your peppers I take and fill the food processor with just the tops of hte peppers off. Then puree untill smooth with fresh garlic, Fresh lime juice if you have it or Key Lime Juice if you need to use bottled. It tastes better. then add salt and pepper to taste. Easy. Use fresh for a week or two. Or simmer on stove top and add a little oil to the pan first and simmer garlic first then add the puree and the rest of the ingredients. You can also addd some carrots to the simmer to take the heat down. It may depend the heat index of the peppers and your tolerance to them. You may add up to a whole bag 3lbs of fresh carrots and it will still be to hot for most people. Adjust the salt and lime to taste. This is a popular on I make also. Try em out. try adding what u like its all to your taste.
When I was growing up, my mom used to make homemade, whole wheat bread. (She had a mill that ground the wheat from our neightbor’s farm into flour, honest!)
My favorite dinner involved a brisket and a 1/2 gallon jar of Italian peppers (the kind you get on your salad at the Olive Garden). You put the brisket in a Crock Pot© with the whole jar of peppers, stems, juice and all, and slow cook it until the meat is tender enough to shred. Then ladle the meat and peppers and juice onto a thick slice of the homemade bread and eat it open-face style. Mmm.
I’m not sure if it would carry over to other types of peppers. I’m confident a 1/2 gallon of habaneros would probably eat through the plate before you got it to the table.
Hands down – Grilled Bacon wrapped Quail stuffed with a half Jalapeño pepper.
Prep:
Raw Quail – minus the shotgun shot if you got it yourself (also, minus feathers, guts, head and wings). Can also substitute dove, small game hen, or any small bird that is safe to eat. Preferably one that you buy from a grocer, not just any fresh fowl kill that your cat decides to present to the family on the living room carpet.
Cut a Jalapeño pepper in half making the cut from the stem to the tip. Put that bad boy in the chest cavity, wrap the entire thing with a strip of think but bacon and use a metal skewer to hold the whole thing together.
Grillin’: 8 mins total
Baste the meat with butter, grill on one side (hot grill) for about 4 mins, turn baste that side and repeat. Your grill will probably flame a bit with all the fat from the bacon and butter, but that’s all part of the fun, just keep the grill away from the house, kids, etc…
You can eat the bird without the pepper as the long cut in the pepper has spiced the meat nicely already, but if you’re feeling adventurous, go ahead and take a bite with all 3 ingredients.
Evie told me she wanted jalapeno poppers at her birthday party. She also said maybe you could wrap them in (insert crazy voice here) BACON!