banana peppers - what to do with them all?
My banana pepper (sweet) plants are flourishing this year - I'm picking about a dozen peppers a day - pretty good for a handful of plants in my little container garden!
There's just two of us and we can't keep up! My coworkers are meat-and-potato-without-the-potato types, so it's hard to even push them off on others.
Other them putting them on a pizza, what can I do? I've tried them in a few iterations of pasta salads, and they don't work for me that way.
It breaks my heart to have such big, fresh peppers going to waste. We ultimately use about half of what I pick over the course of a week.
Any suggestions? I have a 90-minute-each-way commute - so I try to keep things simple.
I fully disagree! Every year we get hot banana peppers and make hot sausage stuffed banana peppers!
I use the following recipe, except I do half hot sausage and half ground sirloin. The recipe works for 3-4 pounds of peppers, not the eight peppers the recipe calls for! I also make a double batch of the sauce. They free extremely well are are great served over pasta.
Freeze them, straight up. Wash them and let them dry - then lay them out on a cookie sheet and stick them in the freezer overnight. Dump the frozen peppers into a freezer bags and put them back in . Pull them out whenever you need them - they'll still be great for pizza, sauces, etc.
Sounds like the container garden worked out for you - I've never had the discipline to keep up with them.
A Southern favorite:
FRIED BANANA PEPPERS
Banana peppers, sliced in half and seeded
1 c. milk
1/4 c. flour
1 1/4 lb. cracker meal, unseasoned
1 1/4 tbsp. red pepper
Oil for deep frying
Cut peppers in half; soak in milk and flour. Combine cracker meal, flour and red pepper to make breading mixture. Remove peppers from milk and roll in breading. Deep fry at 350 degrees until golden brown.
Sophia, Thats what we do also. They make pizza great also. Brining is WAY easy. I bring a quart of water to a boil w/ 2 T sea salt. While its cooling, I clean and chop my peppers and fill my wide mouth quart mason jars. Then I ladle the cold brine over the top to cover the peppers and put a plastic lid on the jar hand tight. I did a real pretty jar of these whole, with red onion rings and garlic cloves too.
I usually do this to hot peppers but I don't see why it wouldn't work with sweet ones.
I slit up the side and pull out seeds using the back of an Asian soup spoon. Stuff with goat cheese and chorizo or a good blue cheese, cover in egg bath and panko and deep fry.
I serve with a sweet and sour.... oh so good.