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Surfeit of serranos

WCchopper Aug 19, 2009 09:51 PM

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.

  1. g
    gordeaux Aug 20, 2009 11:14 AM

    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:
    peppers
    cauliflower
    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!

    1. m
      morwen Aug 20, 2009 09:01 AM

      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. d
        DishDelish Aug 20, 2009 12:30 AM

        Info on preserving chiles, roasting and freezing, drying, making into vinegars etc. :
        http://www.bbg.org/gar2/topics/kitchen/handbooks/chile/7.html

        Yemenite Hot Sauce recipe, I found this from http://ushotstuff.com/index.htm

        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.

        Also:
        Fried serrano chile salsa:
        http://www.epicurious.com/recipes/food/views/Fried-Serrano-Chile-Salsa-108065

        Giardiniera:
        http://thepauperedchef.com/2009/03/giardiniera.html

        Fresh serrano chile salsa:
        http://www.dvo.com/recipe_pages/mexico/Fresh_Serrano_Chile_Salsa.html

        Spicy Tomatillo and Piloncillo Salsa Over Chicken:
        http://mexicanfoodie.com/chicken-breasts-with-tomatillo-salsa/

        Green sauce:
        http://www.cooks.com/rec/view/0,1615,157188-248196,00.html

        Roasted Serrano Salsa:
        http://www.hotsauceaddicts.com/hot-sauce-recipes-detail.asp?article_id=35

        Thai chicken salad:
        http://www.cooks.com/rec/view/0,1618,131182-249192,00.html

        pickled hot peppers:
        http://allrecipes.com/Recipe/Pickled-...

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

        -Melissa Patterson

        1. diesel Aug 19, 2009 10:27 PM

          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.

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