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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

        +1000!!
        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 jalapeños instead of serranos, a bit milder but pretty tasty. If you're getting serranos along with the jalapeños, all the better:

          http://www.chow.com/recipes/29073-tak...

          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.

                  http://www.epicurious.com/recipes/foo...

              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.

                    1. Green peppers can be frozen whole, no prep necessary, just toss them into a ziplock. Try to press as much air out as possible. They get mushy, but work well in cooked dishes. Or chop them and spread them out on a cookie sheet lined with foil or plastic, freeze till solid and then bag. They also dry well--I have used a cookie sheet in the car, parked in the shade, as a dryer.

                      You can do the same thing with hot peppers, but be aware that if you freeze with the seeds inside, the whole pepper gets very hot--the heat seems to migrate from the seeds/ribs into the flesh of the pepper,

                      1. I like this roasted red pepper and eggplant dip (and it uses up a jalapeno, too):

                        http://www.epicurious.com/recipes/foo...

                        I like putting half of that dip in a bowl and half hummus.

                        Last year, when we had an overabundance of jalapenos, my husband stuffed them w/ Costco's crab dib and grilled them. They were much better than I thought they'd be. And, I love candied jalapeno/jalapeno jam w/out the dye.

                        1. If you have Bell peppers, the Barefoot Contessa's chicken chili uses a fair number, and it's really good.

                          1. My mom used to cut the tops (and seed out) bell peppers then freeze them. Then whenever she wanted stuffed peppers she'd just stuff them (being frozen made them easier to stuff) and bake.

                            1. use the hots to make hunan salted chilies. I love these in congee, added to noodle dishes, with savory oatmeal, etc.

                              http://www.tigersandstrawberries.com/...

                              1. When we had the same problem, we just roasted them, skinned them, and froze them. They later ended up in chili-cheese grits, and green chile pork stew.

                                1. I've been looking at this recipe: http://www.foodandwine.com/recipes/re...
                                  to make when my peppers start to produce.

                                  1. Just cut them up and freeze them in a plastic bag. They will blob together so when you want to use some smack the bag against the counter first. Good for any cooking but not to use raw.

                                    1. There's a Syrian red pepper dip that's amazing, and it'll use up a ton of peppers. It's called Muhamarra or something:
                                      http://www.epicurious.com/recipes/foo...

                                      10 Replies
                                      1. re: overthinkit

                                        Wow, thanks for the link--"reads" delicious. What else do you serve it with, other than pita?

                                        1. re: pine time

                                          I've always had it served with pita chips... my husband discovered it on a work trip to Syria (he came home raving about it, which is how I found out it existed), and I think he said they served it with pita too, so I think that's the usual thing. I serve it as an appetizer. I'd think you could use it in ways similar to hummus, though it's a little spicer/sweeter.

                                          The only hard part is finding pomegranite molasses, which is essential to the flavor. I ended up just getting some pom juice and reducing it to a syrup. That worked pretty well.

                                          Enjoy!

                                          p.s. The recipe calls for jarred red peppers, but I used fresh ones. I charred them under the broiler, let them sit in the obligatory brown paper bag, peeled seeded and drained them, and threw them in the food processor...

                                          1. re: overthinkit

                                            Super, thanks. Sounded like I can use it like I do Indian chutneys?? Plus, saw pomegrante molasses at my health food store, but the reduced pom. juice sounds like a good option, also.

                                            I also have tons of red peppers & will go that route. Thanks again!

                                            1. re: pine time

                                              you're welcome!
                                              I don't know about the similarity to chutney, but that could be because I'm not familiar with chutney. I think of chutney as one of those things that tastes good mixed with cream cheese and spread on a cracker. This wouldn't be that sort of thing. More like hummus in texture... but much more flavorful...

                                              1. re: overthinkit

                                                RATS! Got home from the health food store with my $4 bottle of pom. molasses, and PLOP dropped a bag on the garage floor. OF COURSE it wasn't the bag with the Charmin, but the molasses, which formed a big ooey-gooey mess (which I even tracked into the house). Guess I'll be doing the Pom. juice boil-down!!

                                                1. re: pine time

                                                  sounds like something that would happen to me!
                                                  Let us know how the muhamarra turns out.

                                                  1. re: overthinkit

                                                    Last post, I promise--will cease & desist after this. Just got back from rebuying another bottle of the pom. molasses. Wasteful, but didn't want to take a chance of a different flavor. The store owner did look at me funny!

                                                    1. re: pine time

                                                      You know with this font the word pom looks like porn which would be odd with molasses. Or fun, depending. But it would make sense if the store owner looked at you funny.

                                                      1. re: GraydonCarter

                                                        Ok, porn molasses. Could get a bit messy, eh?

                                        2. re: overthinkit

                                          I have been looking at this recipie all winter waiting for my summer peppers!

                                        3. Food pantries love fresh produce if you live near one you might consider a donation.

                                          1. Yo Becca, do you have neighbors with whom you get along well? If the answer is yes, SHARE some of the peppers with your good neighbors.

                                            1 Reply
                                            1. re: ChiliDude

                                              I am neighbor-less actually. I live in the middle of the woods. It's nice, though I wouldn't mind a few when I run out of sugar!

                                            2. Sweet red pepper jam is an AWESOME dip for those poppers you're making, and of course you can roast them and oil-pack them to use later. With some mild cheese and a sprinkle of vinegar, a great sandwich filling; omelet filling........
                                              Muhammara sauce
                                              Ratatouille, or peppers ala Greque...
                                              Stuffed bell peppers, vegetarian or not...

                                              1. In NOLA I had some battered & deep fried green bell peppers that were outstanding. Not sure why it hasn't caught on everywhere else yet.