Peppers
We grow a variety of peppers some sweet, some mild and some hot.
· PURPLE BEAUTY- a purple sweet bell pepper
· GOLDEN CALIFORNIA WONDER- yellow sweet bell pepper
· CAL WONDER- standard green sweet bell pepper
· LIPSTICK- super sweet red pepper – heart shaped
· ISLANDER- tie dyed sweet bell pepper- looses color when cooked
· POBLANO- mild hot pepper. Great for stuffing. (See recipe below)
· CORNO DI TORO – Italian sweet frying pepper.
· HABANERO- Super hot pepper
· RING OF FIRE- hot cayenne type pepper
· HUNGARIAN HOT WAX- the shape of a banana pepper. Medium heat.
· JALAPENO- on the hotter side.
· BLACK HUNGARIAN- Mild hot pepper.
· NU MEX JOE E PARKER ANAHEIM- Mildest hot pepper.
· TRINIDAD PERFUME- an Aji Dulce Pepper see description and recipe below.
Storage and Preparation:
Peppers should be stored at 60-65 degrees. They will store for up to 7 days after harvest. Peppers can be eaten raw, fried, grilled, baked or sautéed. You can freeze peppers whole to eat in the wintertime. To prepare peppers remove stem and seeds.
Aji Dulce Peppers (or Seasoning Peppers):
These are new peppers we are growing this season and they are in high demand. They are yellow look a likes to the habanero but with no heat. They are used for seasoning only. Get to market early to score these babies. They are perfect for adding to your hot sauces. Here is a base stock recipe given to us by a market customer. This is a Venezuelan recipe to be used for soups, beans, rice and anything you feel creative with.
Puerto Rican Sofrito:
2 green bell peppers
1 red bell pepper
10 aji dulce peppers
3 medium tomatoes chopped
4 onions cut into large chunks
3 medium heads of garlic peeled
25 cilantro leaves with stems
1-tablespoon salt
1-tablespoon black pepper
In a food processor, combine peppers, tomatoes, onions and garlic. Add cilantro, salt and pepper. Process it to the consistency of semi-chunky salsa. Place in a freezer bag, and use as needed, or freeze in portions.
Poblano Peppers
Mildly hot peppers, traditionally used in Mexican cooking.
FLORIDA CHILI RELLENOS
This recipe comes from my dear friend Becke.
Take poblano peppers and broil them in the oven till the skin is blackened. Then remove peppers from the oven, put them in a plastic bag for 10 minutes, tied shut. Then peal the skins off the peppers and fry them in butter. Make Spanish red sauce= 1 can dice tomatoes and 1 can red clam sauce. Put cheddar cheese and crab salad (crabmeat, chili pepper, and mayo) inside and on top pepper. Add mashed avocado and top with sauce.
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