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Jul 24, 2011 11:14 AM

CSA Help: Drowning in Peppers.

I am on week 4 or 5 of receiving two bags of peppers a week from my CSA. Usually a bag of mild peppers and a bag of hot peppers. I have pickled a bunch, I have made/canned some Damn Hot Peppers tomato sauce from Michael Chiarello, and thrown a few into several meals.

They are adding up though and I am hoping for some tried and true recipes. I am going to make the cream cheese filled bacon wrapped jalapenos tonight.

Thanks for any help, hounds.

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  1. If you'd like to have some for when peppers cost a bundle in the winter, you can just clean them, cut into quarters and freeze on a cookie sheet. Then bag them and keep in the freezer for when you need some in a sauce or saute--they'll be soft so won't work as "fresh."

    4 Replies
    1. re: escondido123

      You can also roast them, peel and seed them, wrap portions in a little olive oil in plastic wrap, then put those packs in a larger freezer bag. They're such a treat in the middle of winter in a salad or on a sandwich.

      1. re: nemo

        Also great in egg dishes, or pureed with tomatoes + cream to make a pasta sauce

        [jdub1371 beat me to the pasta/egg reco, didn't read down far enough. Seriously though, you'll be happy pulling those suckers outta the freezer come winter, if they last that long :) ]

        1. re: nemo

          Great suggestion. I roasted some poblanos this weekend and used them in three different meals, they were great to have on hand.
          Now that our peppers are getting going here in Northern California, I plan to roast some each week to have around.
          I do major batches of Hatch peppers in the early fall to use up all winter, will have to start doing other peppers too.
          They really enhance salads, frittatas, sandwiches, pastas, and chile verde would be a snap to make if you have them around.

        2. re: escondido123

          I freeze smaller hot peppers whole and then slice them thinly into cooked preps (as noted, obviously not possible to use when "fresh" are called for). No need to defrost, just slice away.

        3. If you haven't made any hot sauce, you should really put up a few bottles. I made the Chow recipe last year, with jalapeƱos instead of serranos, a bit milder but pretty tasty. If you're getting serranos along with the jalapeƱos, all the better:

          8 Replies
          1. re: bushwickgirl

            Oooh, that looks great! I have a lot of tiny red chiles, too. I wonder if I could use those?

            1. re: Becca Porter

              Yup, sure can. You can also dry the tiny ones pretty easily, in the sun, if it's not too humid, or very very low oven, if you can stand to have it on now for any length of time.

              1. re: bushwickgirl

                I'm right now on hour 6 at 200 degrees with 2 pansful: one of roasting freshly-picked sliced & spiced tomatoes, one of freshly-picked Japanese eggplant and peppers, also herbed & seasoned. Both will grace tomorrow's pizza and leftovers on sandwiches and more leftovers in the freezer. It's worth the time/$$$ of the low & slow oven roasting for the flavor & incredible aroma. And yup, the AC is running. I'll do environmental penance somehow.

                1. re: pine time

                  "oven roasting for the flavor & incredible aroma."

                  So true.

                  1. re: pine time

                    i do this in the grill. It works great and much cooler in the house !

                    1. re: magiesmom

                      Sigh, one of these days gotta climb onto the grillin' bandwagon, I reckon. Just have a hibachi-sized grill, and 1001 pepper plants!

              2. re: bushwickgirl

                I had a friend from Lagos who put a red sauce on everything she cooked. She called it Africa Sauce. The North African version is called Harissa. It is mostly peppers, with some spices, garlic, olive oil.

                1. re: GraydonCarter

                  Speaking of Harissa, here's a recipe from epi, containing red bell peppers and dried hot chilies. I would enhance the recipe with toasted and ground cumin and coriander seeds. The caraway seems odd, but it's in just about every Harissa sauce recipe I've seen.


              3. I like to cut bell peppers into strips and sautee/stew them gently in olive oil. Cooled and stored in a glass jar in the fridge, they keep a good week or two and it's nice to have them on hand for sandwiches, pasta, scrambled eggs. I've had a hankering for peppers & eggs lately, and it's so easy to whip up a plate of it with the peppers ready in the fridge. I sautee onions and store them in a jar in the fridge too, ready for a Denver omelet, anytime!

                I just took a pepper, onion and romano cheese frittata out of the oven and it smells *heavenly*.

                1. There are many good recipes for roasted bell pepper soups that could be adapted with any deisred combination of peppers. Oven roast, add to sweated mirepoix with your preferred spice profile and chicken stock or vegetable stock, dairy optional, and puree.