| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2639.1 | Habaneros? | STAR::DIPIRRO | | Mon Oct 01 1990 12:10 | 9 |
| The orange ones might very well be habaneros. If so, your friend isn't
kidding. "Killer hot" is a good description. Wearing protective gloves,
try cutting one open. If it's very aromatic with a smokey, fruity,
peppery smell, that's probably what it is. Make a salsa by chopping it
up very fine and mixing it in a bowl with chopped tomatoes (a couple),
purple onion, clove of garlic, cilantro, salt, a couple of Tb each of
orange juice, lemon juice, and lime juice (don't make it too soupy
though). Put it in the fridge for a while to allow the flavors to
blend. Then dip your favorite tortilla chips in it.
|
| 2639.2 | Roast 'em, freeze 'em, can 'em! | CSC32::L_BUCKLEY | We stand for what we stand on. | Mon Oct 01 1990 18:16 | 9 |
| We grow a wide variety of peppers on our garden, from Jalapenos to
Anahiems to Cherry's. We roast the Anaheims (large, oblong, green) and
freeze them to make green chile during the winter months. Just about
everything else gets canned. We slice the Jalapenos (nacho style) then
put them in canning jars, fill the jar half way with cider vinegar then
the rest of the way with water, add about 1tbs pickling salt. Put in ]
a hot bath of boiling water for about 15 minutes. We use the same
procedure for the Cherry's etc, but we don't slice them. They're nice
and spicy right from the jar.
|
| 2639.3 | | NAVIER::SAISI | | Wed Oct 03 1990 12:44 | 4 |
| I have been unable to find cayenne pepper in the supermarket. Alot
of recipes call for it, so it can't be that rare. What is the stuff?
What does it look like?
Linda
|
| 2639.4 | | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Wed Oct 03 1990 12:48 | 4 |
|
red pepper... ground very fine
/. Ian .\
|
| 2639.5 | HERE'S A PEPPER RECIPE | WRKSYS::NOBLE | | Wed Oct 03 1990 16:33 | 22 |
| Here is a great recipe for peppers:
2 large red peppers
2 large orange peppers
2 large yellow peppers
1/4 C. Olive Oil
1 C. Chopped onions
2 Garlic cloves, minced
1 T. Oregano
1/8 t. Cayenne
1 C. Tomato Puree
salt and pepper to taste
1 Lb. fresh linguine
Roast, peel and seed the peppers and cut into 1/4 inch strips.
Heat olive oil. Add the onion, garlic, oregano, and cayenne and saute until
the onion is translucent.
Add tomato puree and bring to a boil. Simmer for 10 minutes. Add
peppers and heat through.
Serve with fresh linguine prepared according to package directions.
Serves 4
|
| 2639.6 | "red" pepper = cayenne pepper | CADSYS::HECTOR::RICHARDSON | | Wed Oct 03 1990 16:41 | 7 |
| Whole cayenne peppers are long skinny bright red peppers - I don't grow
them anymore becuase they usually (when I can't water them due to a
water ban in town, most years) are so hot that no one can eat them.
(They're pretty, though!)
Ground dried cayenne pepper might be labelled "red pepper" in your
store.
|
| 2639.7 | Some say cayenne... | STAR::DIPIRRO | | Thu Oct 04 1990 11:06 | 6 |
| Right, cayenne pepper is a particular species of hot chile...4-6 inches
long, skinny, red, and very hot. I grow them every year, dry them, and
crush them into my own cayenne pepper. "Crushed red pepper" and even
"cayenne pepper" in the supermarket spice section are not necessarily
the real thing but usually close enough to make a reasonable
substitute.
|