I have a large quantity and a lot of different varieties of chili peppers that I would like to put to good use from my garden. I have the hottest varieties, habanero, to the mildest, gypsy peppers. I would appreciate any pepper recipes. 10 points for the best recipe and all the peppers you can use.
By the way I like personal or family recipes better than anything out of a book.
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I love http://www.recipezaar.com and http://www.cooks.com
Heres a real good recipe.
1 tsp dried oregano
1 cup water
1 1/2 lb tomatillos; husked and rinsed
4 garlic cloves; peeled
2 jalapeno peppers; ends removed and halved
2 tbsp vegetable oil
1 1/2 lb pork tenderloin; cut into 1/2-inch cubes
1 med onion; chopped
2 garlic cloves; minced
1/2 cup finely chopped fresh cilantro
black pepper; to taste
8 large flour tortillas; (10-inch)
Instructions
In large nonstick saucepan add oregano and toast over medium heat,
stirring constantly, until fragrant but not browned. Add water,
tomatillos, garlic and jalapeno peppers; bring to a boil over medium-high
heat. Reduce heat to medium, cover and cook until tomatillos are tender,
about 15 minutes. Cool tomatillo mixture and coarsely puree in blender in
small batches.
Heat oil in a large skillet over medium-high heat. Add pork, onion and
garlic; saute for 10 minutes. Reduce heat to medium-low. Add tomatillo
sauce and cilantro, and simmer until pork is tender and sauce thickens,
stirring occasionally, about 130 minutes. Season with black pepper to
taste.
Meanwhile, stack tortillas and wrap in foil. Bake in a preheated 350F
oven until warm, about 10 minutes.
Place tortillas on a flat work surface. Divide pork mixture evenly
among the tortillas. Fold in 2 sides, then roll up from bottom. Arrange
seam side down on serving plates.
Makes 4 servings. Per serving: 669 calories, 29 g fat
TOMATILLOW: are not members of the tomato family but are actually members
of the gooseberry family. They are available at Latin-American markets and
some large supermarkets. They have a papery outer husk which should be
removed and then the tomatillos should be rinsed in soapy water, followed
by clear water, to remove the sticky residue of the husks.
Habenero is not part of the recipe for Chiles Verde, when literally translated means chili GREEN. Chile Verde is the most simple recipe from south of the border or Spain you can cook. Simply roast some pork and simmer it for a couple of hours in green chili sauce. Most of the local shops around here use a salsa verde base with some pureed jalapeno added in. Salsa is pretty simple to make and has no real rules. My Favorite for green salsa includes canned chiles(I’m a wimp in the chili department) a couple of fresh jalapenos(seeded for less heat)(smaller peppers more for heat intensity) two small green tomatoes diced cilantro, salt, pepper, and two cloves of garlic. Throw them into a food processor and puree them. Your roasted pork should fall apart with the use of a fork. Shred it like pulled pork and simmer it for about two hours covered. Serve it with aros con queso y cilantro(rice with cheese and cilantro) and stone ground blue corn tortillas. This can’t be beat. The tortillas should be cooked on a comal but if you don’t have one use the open flame of your stove or even electric range. This works great and even slightly burns the tortillas giving the an authentic texture.
Chili Verde
3 lbs. pork butt, fat trimmed off and cubed
2 tablespoons olive oil
3 large onions, chopped
3 cloves garlic, minced
1 tablespoon oregano, crumbled (Mexican Oregano is best for this)
1 cup green chilies chopped (roasted and peel them first for more flavor)
2 jalopenos deseeded and chopped
3 tablespoons flour
1 beef bullion cube
water
salt and pepper to taste
1/2 teaspoon cumin
Brown pork in olive oil (do this in two batches to get a nice brown crust on the meat). Remove meat and add to a crock pot. Sprinkle with flour. Cook onion and garlic in the same pan that you do the meat until the onion is translucent. Add onion, garlic, chilies jalopeno, cumin, bullion and oregano to crock pot and cover with water. Cook on low for 4-8 hours or until meat is falling apart. Add salt and pepper during the last 1/2 hour of cooking.
Machaca Beef
4 lbs. chuck roast, trimmed of fat
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 onion, chopped
1 1/4 cups green chilies, diced (roast and peel them first for additional flavor)
1 teaspoon chili powder
1 teaspoon cayenne pepper (you could substitute all or part of a habanero for this)
1 teaspoon red pepper flakes
1 teaspoon garlic powder
Season roast with salt and pepper. Heat oil in a large skillet. Sear meat in the oil. Transfer meat to the crockpot and add remaining ingredients. Cover roast with water 1/3 of the way up the side of the roast. Cook on high for 6 hours checking occasionally to make sure there is enough water in the pot. Reduce heat to low and cook for another 2-4 hours or until the meat shreds easily. Shred meat with a fork and serve.
You can cook both of these in a pot on the stove, I just tend to forget about them and burn them if I do. Cooking on the stove will take between 2-4 hours for each one depending on the size of the meat.
Habanero Salsa:
1 Habanero FINELY chopped
1/2 purple onion finely chopped
1/2 cup orange juice (fresh)
1/2 cup lemon juice (fresh)
Salt to taste
Mix and let stand for 2 – 3 hours. Habanero is extremely hot, if you want to, you can remove the seeds and veins to make a milder salsa.
Salsa picada
5 fresh tomatoes
1 onion
8 Serrano chillies
1/4 cup coriander leaves
3 avocados
Salt to taste
Finely chop everything and mix.
Chiles en escabeche
(Here you can put all the variety of chilli peppers you have, but will have the heat from the hottest one)
10 jalapeno chilies cut in strips
10 Serrano chillies cut in strips
3 peeled carrots sliced
10 cambray onions
3 garlic heads (cut them horizontally in the middle)
1/2 cup chopped green beans
1/2 cauliflower cut in pieces
tsp dry thyme
1 tsp dry marjoram
1 cup white vinegar
6 spoons Oil
Salt to taste
Slightly fry all vegetables, add 1 cup water, salt, marjoram and thyme. Let boil for 5 minutes, add vinegar and remove from heat. Let cool at room temp.
My Salsa (one of them)
Boil until cooked:
1 fresh tomato
5 Serrano chillies or jalapenos
Puree
Fry 1/4 cup finely chopped onion
Add salsa and salt to taste
Fry covered on low heat.
Chicken Enchiladas with Salsa Verde:
A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. If you can’t find queso fresco, use 1/4 cup shredded Monterey Jack cheese or Monterey Jack with jalapeño peppers. Total time: 45 minutes.
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
Preheat oven to 425°.
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
Yield: 4 servings (serving size: 2 enchiladas and 1 lime wedge)