nemo@rochester.UUCP (Wolfe) (07/19/85)
> Help! I'm going to have an overabundance of hot peppers this year - cayenne, > jalapeno and Hungarian. I would appreciate any recipes for salsa, chili, > casseroles, etc. Thanks in advance. > > Please mail replies to tektronix!teklabs!dianea Peppers freeze well (just wash, remove stem and core, slice and freeze) if you don't need texture when you use them (ie: cooked stuff). For preparation for hot sauce, I wash, dry, coat lightly with oil, roast and peel them. The oil helps to distribute the heat from the broiler more evenly so the peels just slide off after a little rubbing. The roasting both brings out the *hot* in the peppers and reduces their size considerably. I filled a ziploc freezer bag with about 1" of roasted hot pepper mush along the bottom, froze it, and cut off a few centimeters of this "stick" whenever I needed to heat up a dish. You can also put this stuff in sterilized jars and store in the fridge for about 1/2 a year as salsa concentrate. When you want to make the salsa, just chop your onions, garlic, cilantro, and tomatoes, add some of the peppers (start out real slow - a little goes a long way) and some ground cumin and some salt. Let it sit for a half hour or more to blend the flavors a bit. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
inc@fluke.UUCP (Gary Benson) (07/26/85)
*** REPLACE THIS LINE WITH YOUR MESSAGE *** *** EGASSEM RUOY HTIW ENIL SIHT ECALPER *** >> Help! I'm going to have an overabundance of hot peppers this year - >> cayenne, jalapeno and Hungarian. I would appreciate any recipes for >> salsa, chili, casseroles, etc. Thanks in advance. > Peppers freeze well (just wash, remove stem and core, slice and freeze). They are also extremely easy to can. Wash them and stuff them in jars (I've had good luck getting even old pickle jars to seal). Next, fill the the jar about 3/4 full with water, top off with vinegar and whatever other spices you like. Cumin and coriander are nice with jalepenos, but I often throw in a little diced garlic and a <pinch> of salt. Put the jar(s) into a deep pan that you can fill with water at least to the half-way mark of the jar. If you are doing many jars, they should not touch each other during heating. I don't know why. I think that's just a general principal of canning -- it may be that the boiling jars can bang against it and break. Heat until the outer water boils for about ten minutes. Usually, the inner water has just begun to simmer by this time. Don't overcook or you won't preserve the pepper's crunch. Remove from the water, clean the lip of the jar, and seal with a lid that has also been sitting in boiling water. Screw down tight, and wait for the snap that indicates it sealed. If you don't hear it, check after about an hour to see that it did seal. You should see a definite concave impression in the center of the lid. If not, try again, but start the bath with boiling water this time -- you may wind up overcooking them after all... I've done decorative jars for Christmas gifts - alternating red and green peppers look really nice. I once opened a jar of these that was two years old, and they were still great -- the longer they sit, though, the less crunch you have when you open them. Please mail any other recipes or ideas you get -- I love HOT. -- Gary Benson * John Fluke Mfg. Co. * PO Box C9090 * Everett WA * 98206 MS/232-E = = {allegra} {uw-beaver} !fluke!inc = = (206)356-5367 _-_-_-_-_-_-_-_-ascii is our god and unix is his profit-_-_-_-_-_-_-_-_-_-_-_