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Aug 19, 2009 09:51 PM

Surfeit of serranos

We are drowning in chiles and I need ideas for how to use them. Bonus points for recipes that call for them by the pound.

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  1. I just solved the same problem (except with jalapenos) by pickling 6 pints (about 2 1/2 lbs) of 'em. They're canned and shelf-stable so we can spread out the surfeit over the course of the year. Most canning books have a recipe for pickled hot peppers. This is my first time trying it so I can't rec any particular recipe.

    1. Info on preserving chiles, roasting and freezing, drying, making into vinegars etc. :

      Yemenite Hot Sauce recipe, I found this from

      Recipe By: Joan Nathan - Jewish Cooking in America

      1 pound serrano chile peppers
      5 whole head of garlic peeled
      1 bunch fresh cilantro well rinsed
      1/4 teaspoon dried red pepper flakes or to taste
      1/2 teaspoon powdered cumin
      salt to taste
      olive oil to cover

      Blend in food processor. Makes about a pint. Stores well in refrigerator.

      Fried serrano chile salsa:


      Fresh serrano chile salsa:

      Spicy Tomatillo and Piloncillo Salsa Over Chicken:

      Green sauce:,1615,...

      Roasted Serrano Salsa:

      Thai chicken salad:,1618,...

      pickled hot peppers:

      Good luck! =) Let us know what you end up doing.

      -Melissa Patterson

      1. Use to have that problem. After putting them up in every way imaginable with more still coming on I simply threaded a heavy needle with a double strand of carpet thread and strung the peppers on it, then hung up the strings of peppers to dry in a place with good air circulation. Hang them horizontally with a tiny space between each pepper so they're not touching. I hung them from the ceiling beams in my kitchen's breakfast nook so they were decorative too! It'll take a little while for them to dry.

        1. I'll throw in another vote for giardiniera. - IMO, it's FAR superior to hard pickling them or cooking them during the canning process. I do a huge batch of giardiniera every year - you can add it to SOO many different dishes. If you haven't made it before, I highly suggest you at least make a small batch this year. My favorite method is the overnight brine, rinse, and cover with evoo, and vinegar. I do not cook it at all. Standard ingredients for me are:
          celery (only a little)
          Carrot (only a little)
          Chopped garlic (The pre chopped, jarred variety)
          Dried basil
          black olives
          garlic powder
          onion powder
          I use the processor for an even chop, plus I like mine chopped finer than most you'll see, probably a 1/4 inch dice for everything. My csa grower is growing some bhut jolokias for me this year - I can't wait to get my hands on them!