Chili peppers are not just for Southwestern cooking and seasoning chili. They can be used in any recipe calling for hot peppers, or they can be diced raw and used in salsa or other dips. Chili peppers freeze well, so if you find yourself with an excess, slice and place in freezer bags. They will store in the freezer for up to 12 months. When working with chili peppers, wear gloves. The capsicum in the peppers can burn sensitive skin, or if rubbed into the eyes or nose, it can cause severe discomfort.
Stuffed Chili Peppers
Make a single slit down one side of long chili peppers. Use your finger to remove the seeds from the inside. Stuff the cavity of the pepper with cheddar or your favorite type of hard cheese. Roast in a preheated 350 degree oven on a baking pan for 30 minutes, or until the peppers are soft and the cheese is melted inside. To make clean-up easier, line the pan with aluminum foil.
Pepper Flakes
Lay the chili peppers on a single layer on several sheets of newspaper in a well-ventilated area, such as a garage or screened-in porch. Let the peppers dry until they become easy to break and you can hear a cracking pop when you attempt to bend them. This can take anywhere between two weeks to a month depending on the temperature and humidity in the area. Use a spice grinder or a mortar and pestle to grind the dried peppers into flakes. Use the flakes in any recipe calling for pepper flakes or as a condiment for pizza and spaghetti sauce.
Vegetable Dip
Broil the whole chili peppers under the broiler for 3 minutes or until the skins are beginning to pop and brown. Remove from the oven and allow to cool. When cool, slice the peppers into thin slices and place in a medium bowl. Add 3 tablespoons lemon juice, 1 tablespoon soy sauce and 2 diced shallots or garlic cloves. Mix thoroughly. Serve with cucumber, zucchini or summer squash slices. Or, use the mixture to season rice, soups or stews for added flavor and zing.
Pickled Peppers
Collect 6 pounds of hot peppers. Rinse the peppers in cold water and slice into 1/2-inch rings. In a large saucepan, combine 3 cups sugar, 3-3/4 tablespoons pickling salt, 6 cloves chopped garlic, 2-2/3 cups white vinegar and 2-2/3 cups water. Bring the mixture to a boil. Add the sliced peppers, and return the mixture to a boil. Remove the mixture from the heat, and ladle into 6 pint-sized canning jars. Secure the lids and rings. Process for 5 minutes in a boiling water bath.
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