It may be hard to tell because of the heat, but spicy peppers each have their own unique taste and level of intensity. This is why specific recipes call for specific spicy peppers. The pepper you use is the essential ingredient in a dish that separates a mole sauce from a hot sauce. Spicy peppers will bring your dish to the next level of scrumdiddlyumptious! Give these 4 spicy pepper recipes a try each using a different kind of spicy pepper.
Caution: Be sure to wash your hands thoroughly after handling hot peppers. You won’t be happy if you get the oil from them in your eyes!
This recipe is a spin on the classic stuffed jalapeno. Grab 5 homegrown fresh jalapenos and slice them in half with a paring knife. Scoop out the seeds and pulpy white part from the inside of the jalapenos. Mince 2 garlic cloves. In a separate bowl, mix together 1 package of herb goat cheese with the minced garlic. Add flour to a separate dish. Whisk 2 eggs in another dish. Place seasoned bread crumbs in a third dish. Stuff the jalapeno halves with the goat cheese and garlic mixture. Dredge the stuffed jalapenos with flour, coat with whisked eggs and dip in the seasoned bread crumbs. Preheat your oven to 350 degrees. Place your jalapenos on an oiled baking sheet. Sprinkle the tops of the jalapenos with oil. Bake for 15 to 20 minutes, checking periodically. This recipe can be used as an appetizer, a snack or as a side dish.
This dish makes an excellent appetizer or snack served with tortilla chips or used as a dip. Whisk together 3 tablespoons lime juice, 3 tablespoons honey, 1 teaspoon of olive oil, a pinch of salt and a dash of ground black pepper in a dish. In another large bowl, combine 1 seeded and finely chopped homegrown poblano pepper, 1 finely chopped sweet red pepper, 2 cups finely chopped fresh pineapple, 3 finely chopped mangoes, ½ cup finely chopped red onion and ¼ cup chopped fresh cilantro. Toss the lime juice mixture with the fruit and vegetables. Then cover and refrigerate for 1 hour or more for all the ingredients to blend together.
This is a dish for a hearty dinner time meal. You can use whichever type of pasta you enjoy but 1 package of cavatappi pasta goes along nicely with this recipe. Boil pasta until al dente. In a separate skillet on medium heat, melt 1 teaspoon of butter and 1 teaspoon of olive oil together. Add 1 chopped shallot, 2 diced cloves of garlic, 1 chopped habanero pepper. Saute until lightly browned. Add in 2 cups of heavy cream and bring to a simmer. Combine 1 large diced tomato, 2 tablespoons of all-purpose flour and 1 teaspoon black pepper. Allow the sauce to continue to simmer until thickened. Last but not least, stir in 1 cup of grated parmesan cheese. Allow the habanero cream sauce to cool for 5 to 8 minutes, then serve over pasta.
Hot sauces can be used on pretty much any dish you want to add them to. For this recipe, use about 8 to 10 homegrown cayenne peppers. Clean and dry them out. Finely chop the cayenne peppers along with 3 finely chopped garlic cloves. Mix them together and add them to a pot of white wine vinegar with a 1 - 2 dashes of sea salt. Bring the mixture to a boil, then reduce the heat to a low simmer for 20 minutes. Allow the mixture to cool. Transfer the mixture to a food processor and blend until smooth. Strain the sauce for a smoother liquid or pour into bottles for a thicker sauce.
Having these spicy peppers growing at home makes it easy to try these recipes anytime and to experiment with the tantalizing world of hot peppers!