Wednesday, August 1, 2007

Chile and Pepper ID Page

Hello, Two Small Farms Community:

Here's a page to ID your chiles (spicy)
and peppers (sweet) for this week.
The photo in this post is of serrano
chiles: they are spicy.

Spicy Chile Recipes

Photo at right is of serrano chiles:
they are spicy.

and some ideas:

Some things you can do with
spicy peppers

The peppers could be roasted and peeled first:

Chop them up and bake them in corn bread.

Stuff them with a filling of shredded chicken,
chiles, raisins, olives, walnuts and rice.

Top with sour cream or Mexican ‘crema.'

Slice them up and fold them in quesadillas
with a good anejo mexican cheese.

Stuff with rice that's been doctored any
number of ways: onions and garlic,
shredded hard cheese, etc.

Use them to make goulash.

3 comments:

Doug said...

My grandma used to make me tamale pie when I was a kid... Its Ground beef, tomatoes, onions, garlic, olives, peppers, with cornbread on on top. Bake and top with cheese and hot sauce.

I'm going to try a variation by cooking the mixture a little bit, until its no longer runny, and then stuffing it into some of these poblano peppers with some monterey jack cheese.

All of "baking" will be done on the Grill outside.

zylvia said...

Last night I made a roasted tomatillo salsa: Rroast tomatillo, 1 tomato, 2 poblano, 4 serrano, 1 onion quartered, 4 cloves of garlic with sprinkling of salt/pepper in 350 oven for 45 minutes, then blended with cilantro. It was excellent and very spicy (particularly today!).

chardgirl said...

Tamale Pie is a favorite of Andy's mom, I should try your version! I'm in search of a recipe that doesn't take evaporated milk. Thanks for the grilling idea, Doug!

Zylvia: roasting is a great idea. I've often made mine stove top because that's how I learned in Mexico... I'll try roasting this week.

julia