Homegrown Peppers in FOOD

cheezydemon

cheezydemon

Sorry I don't honestly think that this is off topic. I mean, none of us grow peppers just to look at them do we?? And the food forum seems to be rarely visited.

I wanted to see a real brief pepper or two of choice that you have grown, and how you consume them.

For ME:

Orange habs fresh - salsas, habanero mango glazes for scallops, etc.
Jalapenos fresh- salsas, mexican meals
Jalapenos ripe and smoked and dried - rubs, bbq, fish, whatever
Paprika dried - rubs, mexican food
 
99% of all my peppers go into my sauces. However, I do have to taste them to make sure they are good.

The only peppers I really eat are the jalapeños.
 
Chilaca....as shooters, in salsa fresca, in bean salsas, pickled
Pasilla (dried chilaca).....in tortillas, in moles
Tepins.....dried and crushed on anything I want; I eat a lot of these
Yellow birds(a chinense).....same as tepins and in ceviche
Serrano.....pickled green and in salsa fresca, dried crushed on food
Manzano......in salsa fresca and ceviche
Xalapas as chipotle.......ground in molcajete on pretty much anything
Poblanos....for rellenos
Ancho (dried poblano).....in moles

I don't make or eat many chile sauces and I use tabasco, Bufalo chipotle or Cholula from a bottle for sauce
 
Good thread!!!:hell:

Cayene: Just about to everything
Habs: To Just about everything, sauces
Purple prince/tiger/largo: On the side
Naga: Nth Indian Curry, sauces, on the side
Yellow wax: Everything, salsa, salad, Japanese rice
Lemon Drop: Fish
Yatsafusa: On the side

Generally I like to cook everything with chilli or with chilli on the side. I do alot of free diving so fish and chilli go together alot. Italian sauce with serranos is another fave...yum..im hungry now!:onfire:


Scorpiopn Chilli 'hot in hot out':mouthonfire:
 
Cayenne: fresh with vegetables, powder/flakes for seasoning
Orange Habanero: seasoning, powder/flakes or fresh
Orange Thai: seasoning powder/flakes
Jalapeno: stuffed grilled or fresh

I mostly make seasoning powder and give away for gifts.
 
prik kee nu suan: anything thai or indian
Orange habanero: hot sauce
Fatalii and devils tongue: Hot fish dishes or my special Jerk sauce lol

I grow alot more varieties but I always come back to those three

Incidently Nagas in MHO should be used for war fare only lol
I might try some green in certain curries but I think they will over power befor they add anything beneficial to a dish. Then again its what your looking for,if you want the hottest thats what you will go for.
 
willard3 said:
Chilaca....as shooters, in salsa fresca, in bean salsas, pickled
Pasilla (dried chilaca).....in tortillas, in moles
Tepins.....dried and crushed on anything I want; I eat a lot of these
Yellow birds(a chinense).....same as tepins and in ceviche
Serrano.....pickled green and in salsa fresca, dried crushed on food
Manzano......in salsa fresca and ceviche
Xalapas as chipotle.......ground in molcajete on pretty much anything
Poblanos....for rellenos
Ancho (dried poblano).....in moles

I don't make or eat many chile sauces and I use tabasco, Bufalo chipotle or Cholula from a bottle for sauce
Click to expand...

Nice! I have replaced "crushed red" with crushed red serranos.
What is molcajete?

Scorpion said:
Good thread!!!:hell:

Cayene: Just about to everything
Habs: To Just about everything, sauces
Purple prince/tiger/largo: On the side
Naga: Nth Indian Curry, sauces, on the side
Yellow wax: Everything, salsa, salad, Japanese rice
Lemon Drop: Fish
Yatsafusa: On the side

Generally I like to cook everything with chilli or with chilli on the side. I do alot of free diving so fish and chilli go together alot. Italian sauce with serranos is another fave...yum..im hungry now!:onfire:


Scorpiopn Chilli 'hot in hot out':mouthonfire:
Click to expand...

Free diving...ha!....I mean....Ha!...I mean....you lucky bastard!!!!!!

Do you grill much whole fish? I am always looking for new recipes.
 
Anchos

I tend to put anchos in just about everything that its reasonable to do so. Green bell peppers if I don't have any available. I like the seranno over the jalapeno most of the time, and I'll use fresh and dried habaneros when I really want the heat, or if I need heat that mixes with sweet well.
 
i've never been big on salsas or sauces, i used my cr habs for powders, vinegers and oils then i put those on pretty much everything...
 
cheezydemon said:
Nice! I have replaced "crushed red" with crushed red serranos.
What is molcajete?



Free diving...ha!....I mean....Ha!...I mean....you lucky bastard!!!!!!

Do you grill much whole fish? I am always looking for new recipes.
Click to expand...


I grill alot of whole fish....and bake...slits in the fish with cloves of garlic and chopped chilli, fresh tarrogon and dill stuffed with onion toms,feta, and serranos, with olive oil drizzled over the top...yum yum :onfire: jump jump for joy very nice!

Scorpion
 
Now, I've put pepeprs on everything so here's three of mine.

Jalapenos- Breakfast Cereal, popers.
Naga Morich- Breakfast Burrito
Cayenne- Begal with cream cheese
 
same as IGG . I use all my peppers on any thing I make my own powder and sauce from all I grow(50 Type from jalapeno mildest to Naga,Bhut,7pot the hottest).I put the powder on pop corn, peanut and like IGG bagel and cream cheese
Dan




LET IT BURN
 
This time of year my peppers are either dehydrated or frozen..I find uses... infused vinigars(awsome with fries)lol dehydrated mostly gets ground up for spice needs with my infused vinigar..and my frozen ones go for stews/chilis etc.Either way theres always uses for chilies around here
 
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