Tropical Salsa with Mango, Pineapple, and Red Pepper
Great naturally sweet salsa with fresh mangoes and pineapple. Using Anaheim chiles, it is a medium hot salsa. If you want it hotter, use a hotter chile.
Tag: peppers
Romesco Sauce
Romesco doubles as a dip for veggies and a sauce for meats and poultry. Smoked paprika is a must for this recipe.
Cilantro and Three Cabbage Slaw with Thai Vinaigrette
Delicious and different recipe for slaw using Napa, green, and purple cabbage with a lime and soy vinaigrette.
Cilantro and Three Cabbage Slaw with Thai Vinaigrette
Ingredients
Cilantro and Three Cabbage Slaw
- 1 cup Napa cabbage chiffonade
- 1 cup green cabbage chiffonade
- 1 cup purple cabbage chiffonade
- 3/4 cup chopped cilantro packed
- 1/2 cup daikon sprouts
- 1/2 cup thinly sliced red onion
Thai Vinaigrette
- 1 cup corn oil
- 1/2 cup fresh squeezed lime juice
- 2 teaspoons chopped mint
- 2 teaspoons chopped basil
- 1 1/2 teaspoons soy sauce
- 1 teaspoon fresh lemon zest
- 1 teaspoon finely minced hot Thai chile peppers
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced shallot
- 1/2 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon cardamom
- Salt to taste
Instructions
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For the slaw: toss all the ingredients together in a large mixing bowl. Add in the vinaigrette to coat, toss again, and serve.
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For the vinaigrette: whisk all the ingredients together, adding salt to taste.
Three Cabbage Slaw with Cilantro and Thai Vinaigrette
Napa cabbage, red cabbage, and green cabbage combine as the base for a slaw with a Thai-spiced dressing. The vinaigrette dressing is spiced with Thai chiles, Thai basil, lime, soy sauce, ginger and garlic.
Roasted Red Pepper Cream Sauce
A great way to use up your sweet red peppers: a roasted red pepper cream sauce with garlic and shallots. This simple cream sauce is great served with poultry and fish.
Salsa de Chile Rojo Recipe Using Dried Ancho and Pequin Chiles
Use your dried Ancho and Pequin chiles for this hot sauce.
Salsa de Chile Rojo
Ingredients
- 5 dried Ancho chiles
- 1 cup boiling water
- 1 dried pequin chile
- 3 medium tomatoes peeled, seeded and chopped
- 1/2 cup chopped yellow onion
- 1 clove garlic minced
- 1/4 cup vegetable oil
- 2 tablespoons chopped parsley
- 1/2 teaspoon sugar
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
Instructions
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Pull the stems of the Ancho chiles and remove the seeds while rinsing them off under cold running water. Place in a bowl and pour the boiling water over them. Soak for about half an hour. Pour out all but 1/4 cup of the soaking liquid. Place the soaked Ancho chiles, crumbled up pequin chile, and the reserved 1/4 cup soaking liquid in a blender with the tomatoes, onions, and garlic. Blend until smooth.
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Heat the oil in a large skillet until moderately hot. Add in the chile puree and cook, stirring constantly, for about 5 minutes.
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Remove from heat, and add the rest of the ingredients. Season to taste with salt and pepper.
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Serve chilled. The hot salsa will keep for about 3 days tightly covered in the fridge if making ahead of time.
Japones or Hontaka Hot Sauce (Using Homemade Chile Paste)
This recipe uses the Japones or Hontaka Chile Paste, and produces a hot sauce that is great served with grilled vegetables and meats. For best flavor, let it rest for up to an hour before serving to truly let the flavors marry.
Japones or Hontaka Red Chile Paste
If you are growing some of these chiles and are wondering if there is anything to do with them besides adding these spicy peppers to Szechuan chicken or to chutneys, give this recipe a try. Pick some from your garden and completely dry them out before …
Garden Blog: Garden Update! Cucumbers, Japanese Eggplant, Fushimi Peppers, and More
The weather is starting to blaze up in my zone – zone 9b. And when this happens, my watermelon, eggplant, tomatoes, and cucumbers always pick up and go into a true growth spurt. They love the warm weather. So do my peppers. This is the first year I’m planting fushimi peppers, and I’m looking forward to trying them whole in tempera batter.
Here’s some pictures of the garden so far this season.
Heirloom Golden Treasure Sweet Pepper
The Golden Treasure pepper is an heirloom variety that is great for grilling, eating fresh, and for slicing in salads. Growing Golden Treasure Peppers If starting by seed, start them 8 weeks before your last frost. Like all peppers, they like warmth. Fill each starter …
Hole Mole: Hot Pepper Great for Fresh or Dried Use
The ‘Hole Mole’ variety of hot pepper is a Pasilla hybrid that produces long peppers with about a level 700 on the Scoville Scale. Growing Hole Mole Peppers If starting by seed, fill each cell with sterile seed starting soil and lay the seeds on top. …