3 Recipes for Pepper Lovers

We love peppers here at SlowMoneyFarm. Adding new varieties, from banana hot and Beaver Dam to the Carolina Reaper and Purple Passion varieties is an adventure. We’ve tried the mild Bianca sweet pepper – wonderful for those who like pepper flavor without heat – to some new ones this year that one pepper is good for seven pots of chili!

Peppers come in a variety of colors, shapes and sizes. While many are familiar with the bell pepper and jalapenos, and thus recipes commonly call for them, pepper fans can expand beyond these! Small mini-bells can be used in many ways, as well as many heirlooms, both sweet and hot. With options between mild and use sparingly, the pepper terrain varies!

Love peppers? Try one of these recipes – and check out the books they’re from (linked!).

Homemade Roasted Red Peppers

Makes as many as you have.

Light a fire in your grill; when the fire is medium hot (you can hold your hand 6 inches above the grill grid for about 3 to 4 seconds), put the peppers on the grill directly over the fire. Grill the peppers, moving them around with your tongs, until all sides are uniformly black and charred. Remove them from the grill and place in a plastic bag or in a bowl covered with plastic wrap for 20 minutes to loosen the skins. Peel off the charred skins,remove the stems, seeds and ribs, and use right away or cover with plastic wrap and refrigerate for up to 2 weeks. The Big Flavor Grill

Roasted Red Pepper flakes

Combine in medium bowl and toss:

3/4 cup roasted red peppers, jarred or homemade, diced small

1 teaspoon minced garlic

1/4 cup roughly chopped fresh basil

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

Kosher salt and freshly cracked black pepper to taste

<Also from The Big Flavor Grill>

Hot Pepper Jelly

makes 5 1/2 cups

1/2 cup chopped green bell peppers

3/4 cup chopped red bell peppers

1/4 cup chopped jalapenos (2-3 seeded and stemmed)

1 1/2 cups cider vinegar

6 1/2 cups sugar

6 ounces pectin

2 teaspoons crushed red chile flakes

Put bell and jalapeno peppers and vinegar in a food processor or blender and puree. Pour puree into large pot and add sugar. Bring to boil and boil for 3 minutes. Whisk in the pectin and continue boiling for 1 minute, then skim the foam from the top. Remove the pan from the heat and let sit 5 minutes; skim any foam again. Stir in the red chile flakes. Pour the hot pepper jelly into hot sterilized jelly jars. Seal and store in a cool place. from Pizza On the Grill