Heat Seekers Pepper Relish

This is a heat seekers delight. An assortment of chili peppers with olive oil, garlic and herbs. I love having this relish on eggs, rice, meats and sandwiches. You can adjust the heat level to your liking by the peppers you choose. For this recipe, I am using jalapeños, Serranos, Thai chili peppers and habaneras. In addition, you can use the oil to sauté your favorite meats and vegetables. Simply replace the used oil with more olive oil and it will keep in your refrigerator for a couple months.

 

For this recipe, you will need the following:

• A dozen or so of assorted chili peppers
• 1 ½ cup of olive oil
• 1 tsp red pepper flakes
• 3 cloves of garlic, sliced
• 1 small bunch of cilantro, coarsely chopped
• 10 basil leaves, coarsely chopped
• salt and pepper to taste

Begin by thinly slicing all of your peppers. If you have sensitive hands, you may want to wear rubber gloves. Once you have all of the peppers sliced, add the garlic.

 

Place the pepper mixture in a hot pan with a few tablespoons of olive oil. Be sure to have your exhaust fan running. Otherwise, the fumes will get to you. Add the red pepper flakes. Sauté the peppers for about 5 minutes. Be careful not to overcook the peppers. You still want to have a little crunch.

 

 

Remove the pan from heat. Add a little more olive oil and stir in the herbs. Season to taste with salt and pepper. Once the peppers have cooled, place them in a jar and top it off with the remaining olive oil. Allow it to sit for a day to let the flavors develop.

 

 

Enjoy!

 I welcome your comments. Click here to add your thoughts.

 

Stuffed Poblano Peppers

Fire roasted poblano peppers filled with a spicy chicken and rice mixture topped with melted pepper jack cheese and a cool dollop of sour cream. Using Sriracha sauce you can spice these up as much or as little as you want. Come and enjoy a south of the border treat!

For this recipe, you will need the following:

• 4 poblano peppers
• 1 cup rice
• 1 cup water
• 1 ½ cup tomato sauce, divided
• 1 tsp cumin
• 1 tsp oregano
• ½ red onion, diced
• ½ green bell pepper diced
• 2 cups cooked chicken, diced
• 1 lime
• ½ cup water
• 1 cup shredded pepper jack cheese
• ½ cup chopped cilantro
• Sriracha to taste
• 4 slices pepper jack cheese
• Sour Cream

Place the peppers on a baking sheet under a broiler (these can also be done on a BBQ). Char them on all sides. Close them up in a paper bag for 10 minutes. This will steam the peppers. Peel the peppers and set them aside. Do not rinse them under running water. That will remove the smoky charred flavor.

Place the rice, water, 1 cup of tomato sauce, cumin and oregano in a saucepan. Heat to boiling. Reduce the heat to low and cover. Cook until all of the liquid is absorbed and the rice is tender, about 20 minutes. Fluff with a fork.

In a large frying pan, sauté the onion, bell pepper and chicken until the onions are tender.

Add the juice of the lime. Stir in the cooked rice, shredded cheese, water, cilantro and Sriracha to taste. Use more Sriracha if you like it spicy! Allow the mixture to simmer for about 10 minutes.

Make an incision in each pepper running lengthwise. Spoon the rice mixture into each pepper, making them plump. Top each pepper with a slice of pepper jack cheese. Place them under a broiler until the cheese it melted. Top with a dollop of sour cream.

Enjoy!

I welcome your comments. Click here to add your thoughts.