I’ve been harvesting and storing a wide variety of peppers from my garden for a few weeks. I’ve been eating them, sure, but didn’t realize how many I had accumulated until this morning. And, for some reason, I bought even more at Springdale Farm yesterday. So, today, I got busy, making the most of my harvest and those from the farm. First up, I put quite a few in the freezer.
Next, I prepared a double batch of brine, 2 cups vinegar, 2 cups apple cider vinegar, 4 cups water, and 4 teas. salt. I stuck that on the stove, started steralizing lots of jars, and chopping carrots, onions, peppers, and peeling garlic. Using Claudia Alarcon’s recipe, Mima’s Escabeche, I sauteed the vegetables in olive oil, stuffed my jars, filled with brine, garlic and a bay leaf, then processed for 10 minutes in a water bath.
While those were processing, I started slicing jalapenos, and peeling more garlic and stuffing jars. Once the escabeche came out, in went the jalapenos. I also pickled some other varieties from my garden, banana peppers, serranos and some peppers I don’t even know the name of. The result was an attractive variety of shelf stable peppers.
I hadn’t made a dent in the peppers yet, so I chopped the stems off of quite a few jalapenos and serranos, peeled a couple garlic cloves and put them on the stove to boil in water. I boiled for about half an hour, until they were very soft and mushy, then drained them and stuck them in the Vitamix with about 2 Tbls. of Vegetable Oil.
I blended it then added about 2 more Tbls of oil in slowly, and kept blending, leaving it fairly thick. I salted to taste and put in jars in the fridge for later. This is not a shelf stable recipe. MMM, so good.
Next, I decided to fire roast some chiles, to stuff for later. I have a gas stove, it roasting is pretty easy. Just lay the peppers over the flame.
Once the skins were fairly blackened, I stuck them in a baggy to steam the skins loose. Then I just peeled the skins off while rinsing under the faucet. Once done, I cut a slit in the peppers, and set them aside.
I had some Richardson Farms Beef, Bacon Burger thawed, so I browned that in a skillet. Once it was done, I let it cool a bit, then mixed it with some of the few remaining cherry tomatoes from my garden, and some Wateroak Feta cheese. I stuffed the peppers as well as I could then stuck them in the oven on 375 for about 15 minutes, until the cheese was melted.
Lunch today, (and more days this week) was a stuffed pepper, with a couple slices of avocado, and a dollop of my green sauce. Not bad at all.
It feels awesome to get those peppers put up and used up. And, my crisper drawers are mostly cleaned out again.