pepper over load!!

If you always have more peppers than you can use every year, learn to plant fewer pepper plants.

I make a lot of Mexican food, so I roast the peppers and freeze them to use them later when I cook. Also, with fresh peppers, I use the poquillos and poblanos to make chili rellenos. The rellenos can be roasted, stuffed and floured, then frozen.  In the winter, I can take them out of the freezer and coat them with fresh batter and fry them up with very little work for a fresh cooked meal.

Peppers can be dried and then ground into chili powder.

Peppers can also be smoked and dried to make chipotle.

roast them until they lightly char, and then take the skins off. put them in a food processor with olive oil, basil, red pepper flakes and roasted onion for a dip to please all!........

Quote:

Originally Posted by Oregon Blues 

If you always have more peppers than you can use every year, learn to plant fewer pepper plants.

 

I make a lot of Mexican food, so I roast the peppers and freeze them to use them later when I cook. Also, with fresh peppers, I use the poquillos and poblanos to make chili rellenos. The rellenos can be roasted, stuffed and floured, then frozen.  In the winter, I can take them out of the freezer and coat them with fresh batter and fry them up with very little work for a fresh cooked meal.

 

Peppers can be dried and then ground into chili powder.

 

Peppers can also be smoked and dried to make chipotle.

Do you have step-by-step instructions or a recipe to follow for the rellenos? I too decided to try different peppers this year and I have a ton of them. I am interested in in the roasting, stuffing, and then flouring and freezing info. I under stand the first two, but what spices go in the flour and then do you just directly freeze them from there? Do you freeze them on a cookie sheet first and then bag them? I have never made rellenos before so that is why I am unsure of what spices, if any, goes in the flour.

Rellenos are easy.

You will need peppers that are roasted and peeled.  Then you pull off the top and empty out the seeds.  Stuff with cheese.  I use Jack cheese most of the time, but have also used cheddar.  I've made them with pepper jack, which worked well.

Then you roll the pepper in flour.  They will come out better if you place them in the fridge and chill them overnight at this point, but sometimes I do and sometimes I don't.

Batter is made by whipping up a couple of egg whites into soft peaks.  Then add a handful of corn starch.  That's your batter and it will be very fluffy. I use about 1 T of cornstarch for every egg white. Batter is mosty egg, not starch.

Coat the peppers in a thick coat of batter and gently lay into a frying pan with sizzling hot oil, deep enough to go halfway up the pepper.  When the batter is golden brown, carefully turn the pepper over to brown the other side.

Drain on paper towels and serve hot.  These are unbelievably delicious.

Since I am making them during gardening season, once the peppers are all fired, I coat zucchini sticks with the leftover batter and fry those up, too.

If you freeze the stuffed and floured peppers, you might have to hit them with a fresh coat of flour before you dip them in the batter.

The batter must be made fresh, bit it is really easy to make.

Lesco would be good canned.It is cooked onion,pepper,and tomato.Bit of oil and salt.Fry it up and can.Good warm with some fresh bread.Some even cook a scrambled egg into it before serving.Best with home grown peppers and tomatoes!

Quote:

Originally Posted by Mattemma 

Lesco would be good canned.It is cooked onion,pepper,and tomato.Bit of oil and salt.Fry it up and can.Good warm with some fresh bread.Some even cook a scrambled egg into it before serving.Best with home grown peppers and tomatoes!

That sounds delicious, but watch canning that with just boiling - sounds too low acid to me. You might need a pressure canner, check the Ball's Guide.

I am thinking that is breakfast for tomorrow morning though for sure!  We have some olive bread from the farmer's market needing to be polished off just waiting for a recipe like that.

This uber hot, dry summer certainly did produce the peppers. We struggle, normally, way up here, to even get a few.  Not this year.  We have them by the bushel and the market can only support just so many.  We just sell the very best, give away all we can and then leave the rest to decompose on the soil.  Same with cucumbers and few other things. Re-cyle the nutrients.  It isn't really a waste.  It only seems hard to do it, but it's OK, really.  LOL