A Plethora of Peppers Again

That’s a lot of peppers

So once again the hot pepper plants produced above and beyond the needed amount. Over the summer I have dried and frozen a year’s supply like normal plus enjoyed fresh jalapeno and cayennes whenever needed for meals or in pickles. Since the final harvest is much more than needed we gave away some to anyone who asked. I decided to make a pepper jam with some and a green salsa with some more. Below are the basic recipes for both. Of course that left one and a half bowls. Maybe I can string them together with fishing line and make a decoration or something.

Pepper Jam

  • 2 cups pepper mixture diced fine
  • 1 1/2 cups sugar
  • 1 cup cider vinegar

For my mix I used a ratio of 1 large red bell pepper to 10 cayenne and 6 jalapenos. My final amount of chopped peppers was 6 cups. I went for a really spicy jam but the ratio is up to you. Remember there is a good amount of sugar so plan accordingly. Then I mixed all the ingredients in a large pot and boiled it down on high until thick, about 45 minutes. Can it the same way as always.

Green Pepper Salsa

  • 1 28 ounce can tomatillos
  • 16 cayenne peppers chopped into little rings
  • 1 red onion diced fine
  • 5 cloves garlic minced
  • 2 limes
  • Cider vinegar
  • Chicken broth
  • Sugar

This is really close to tomatillo salsa with a few changes and a lot more heat. Empty the brine from the tomatillos and refill can with cider vinegar. In a large saute pan heat 2 tbsp bacon fat and cook onion until it begins to brown. Add 3/4 of hot peppers and cook until they soften. Be careful not to breathe the fumes. Add garlic and cook 1 minute. Pour in tomatillos and vinegar and bring to a boil then turn heat down to a low simmer. When tomatillos are soft, crush them into a pulp. Fill can with chicken stock and add to the salsa. Squeeze juice from 1 lime and season with sugar to taste. Cook salsa on low until thick, about 30 minutes. Add the rest of the peppers and squeeze other lime and taste, adjusting sugar and salt to taste. Serve hot or cold or use as a sauce to cook chicken or pork in for burritos or tacos or any number of meat pies.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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24 Responses to A Plethora of Peppers Again

  1. I hope you will post the picture of the pepper jam and how to enjoy it, this is very new to me..thx

  2. joshuafagans says:

    Wow! Peppers are one thing I have not yet succeeded in growing in our yard. This is an amazing haul!

  3. Good grief that’s a lot of chillies! We’ve just discovered tomatillos, so will bookmark your salsa recipe for a future date! Thanks! :)

  4. Beautiful peppers. How do you use the jam?

  5. My eyes are watering from here!!!!! Send some my way, my teenagers adore the hot and the spicy! Take Care, BAM

  6. Mad Dog says:

    Both recipes sound great ;-)

  7. spree says:

    love the idea of that pepper jam!! and what do you put in that soil to get such a haul? really impressive!

  8. Eva Taylor says:

    I had too many this year too, but then again it’s better than not enough, don’t you think?

  9. I’m jealous.
    Yes, you should string them, and hang them to dry…

  10. A plethora indeed, these look yummy!! The rest.. maybe a plethora of pickled peppers!!

  11. nrhatch says:

    Mmm . . . pepper jelly. :D

    If you still have peppers to spare, here’s my favorite pepper recipe:

    http://nrhatch.wordpress.com/2010/07/19/vegetarian-lecso-or-lecho/

  12. Jebus, that is a lot of peppers!

  13. rsmacaalay says:

    Nice looking peppers you got there

  14. eyeluvfood says:

    Awesome! Use those peppers wisely…

  15. Carolyn Chan says:

    Your green pepper salsa sounds delish!

  16. Ray Cat Lady says:

    I am so jealous! Our jalapeno plants just didn’t produce this year (two measly little peppers). Are you doing anything special to them?

    I love a good pepper jam :)

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