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Jul 12, 2007 11:47 AM

What do I do with a bag of hot green peppers?

Recently when my wife was in Chinatown, I asked her to pick up some "La Jiao", or hot pepper paste. Instead, she brought home a bag of fresh, hot, green peppers. Now, hot pepper paste I know what to do with, a bag of fresh hot peppers, not so much.

Do you have any recommendations for using these things?

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  1. Slice them up and mix them with soy sauce.

    Makes a great dipping sauce for dumplings, turnip cakes and even a topping for noodles ("dan dan mien") and rice.

    1. You can just toss the bag in the freezer and use them a few at a time for seasoning. They're fairly easy to chop up while still frozen.

      1. You can hang them to dry. Once dry, you crush them up. Voila! Crushed hot pepper flakes -- homemade. Store in an enclosed jar, and use in any recipe any time you like. You also get to watch the green peppers turn RED as they dry. Wild stuff ... !

        4 Replies
        1. re: Cheese Boy

          I am allergic to the seeds and cut them once by hand and my hands burned for about 2 hours - plastic or rubber gloves recommended

          1. re: smartie

            You don't have to be allergic to suffer from handling hot peppers. I once minced a couple of fresh ones for chutney, not wearing gloves (Nothing bothers my hands). I then absentmindedly touched an eyelid and brushed my nose, and was in semi-agony for hours.

            1. re: PhoebeB

              Ya, I actually had the same experience, but worse. Handling scotch bonnets. Then absentmindedly went to the bathroom. Ouch.

              1. re: Rocknrope

                O my stars! My mishap fades into insignificance.

          1. re: C. Hamster

            I love hot pepper jelly. The hot pepper apple preserve recipe looks great.

          2. You didn't say exactly how many you had but a good appetizer for a party is Stuffed Peppers. Stuff them with a mixture of cream cheese and cheddar cheese and wrap in bacon. Grill until cooked through and tender. You can get creative with the stuffing and add hot sausage or chorizo as well.

            You'll need to use toothpicks to hold them together - make sure you soak the toothpicks in water for a good 20 minutes so they don't burn on the grill