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Cooking with chile peppers - ideas?

I have a few pounds of chiles (jalapeno, fresno, and serrano mostly) and I do not want to make hot sauce, salsa, or infused vinegar/oil. I want to make something that is vegetarian and heavy on the chiles. Does anyone have any good ideas or recipes?

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  1. I'll be stuffing some small poblanos tonight, are your jalapenos and fresnos large enough to stuff? I'm not vegetarian so I'm using meat, veggies and cheese but you could easily switch that up to use what you prefer. You can bake them with or without a sauce.

    1 Reply
    1. re: weezieduzzit

      I was going suggest stuffing them too.

      If they are on the small side you could stuff them with cream cheese, roll in bread crumbs and bake- almost like poppers.

    2. Make a bean based chili with all your lovelies. Fresh chunks of ripe tomatoes, several different types of onions, perhaps some beer if you drink, fresh cilantro, smoked paprika if you can find it, celery, garlic, Mexican oregano, just a dash of cocoa powder and finish it with fresh lime juice. Methinks it would be yummy. : )

      1. I recommend you try a version of the confit in this recipe - add a few sweet peppers or some slightly sweetening agent - it's a lovely confit for meat or fish or pasta. The recipe calls for too much olive oil, so I'd reduce it. Hm. I may try this myself. http://www.epicurious.com/recipes/foo...
        Of course leave out the chicken.

          1. Stirfry, good and spicy.

            1. I would make some rajas. On the burner or grill. Char the peppers, put them in a plastic bag to steam, slip off the skins, slice them up. Pretty much one of the most used condiments in our house. We do it on eggs, burgers, sandwiches etc but i can imagine a million ways to use rhem in a vegetarian application. Any pepper works

              1 Reply
              1. re: Goatjunky

                We do that, too. They can be frozen on a paper-lined tray and then bagged and kept in the freezer for use all year.

              2. 1. Mirchi Ka Salan.

                2. I would also use some to make giardiniera - I know you said you were averse to infused vinegar/oil, but this might be more of an "everyday" condiment that I make every year with my stash from the garden. I'm a Chicagoan, so I grew up with giardiniera. As an avid home cook, I had to make it better for my own tastes.

                Web up recipes for both. For giardiniera, exclude any recipe that calls for cooking, it deadens the flavor/crunch of everything. I'll post the recipe I use if it interests you at all.

                  1. I would roast the fresno's and maybe even some of the jalapeƱo (especially of they are not too hot) and freeze what you can't eat right away.

                    I like roasted chile's in quesadillas (cheese, chile, beans) and burritos (refried beans, chiles, and cheese).