Jalapeños!
Here are a few ideas for jalapeño peppers. They have all been tested and approved by my neighbors. Enjoy!
Ingredient: Peppers
Bell Peppers
- Description-
Bell peppers come in many colors such as green, red, orange, yellow, even purple.
- Preparation-
Bell peppers can be used raw in salads or crudites, or cooked in stir fry or with sausage, peppers can also be stuffed with almost anything or roasted.
- Storage-
Bell peppers can be stored in a plastic bag in the fridge, they will last 4-6 days. Green peppers will keep longer than other peppers because they are actually unripe red peppers.
Peppers are one of the few veggies that you can freeze up without needing to blanch first. Ensure they are clean, chop, prep and freeze to enjoy later! They won’t hold up for use in salads, but are great for stir fries and sauces.
- Nutrition- A, B6, C, K, fiber
Bell Peppers
Poblano Peppers (medium spice, thicker skin)
Hungarian Wax Peppers
Italian Peppers (mild)
Jingle Bell Peppers (snacky sweet!)
What to do if you’re overwhelmed with peppers? Roast them! Our fellow blogger Tori Avey has a great breakdown of how to roast them up using different methods.
Pickling peppers is a fabulous way to enjoy them for a while. Jess likes to do this with jalapeños and some of the hotter peppers mixed in.
Not sure what else to do with the hotter peppers? Hang them as decorations and let them dry out. Eventually you can crush them and use them as a sprinkle on pizzas, in sauces, and wherever tickles your fancy.
Hot Habañeros drying out for later use
Poblano peppers can have a bit of a thicker skin to them, and Roasting Poblano Peppers to a char, then rubbing off the skin is a great way to start recipes in which you are going to stuff them, such as Chile Rellenos (Jess’ absolute favorite), or with chicken and cheese.
Recipes Using Peppers
Summer Lime Chicken and Slaw
I used a standard balsamic vinegar for the slaw tonight, in the future I would change it to a white balsamic to lighten the color of the slaw dressing.
Chinese Eggplant with Spicy Garlic Sauce
I usually don’t follow a specific recipe when sautéing Chinese eggplant, (the sooner you get it in the pot after picking the better) but this recipe is close to what I usually do. Those afraid of the “Spicy” part of the title can just scale back or omit the red pepper, the garlic flavor stands on its own with fresh young CSA eggplant. Ginger, soy sauce and black vinegar and sugar are all listed non-CSA ingredients, but don’t let not having one item stop you from making this recipe, it’s pretty forgiving and really all about the eggplant.
