My wonderful mom has purchased, dried out and shipped me 19 different types of peppers as a surprise! While I have some ideas, I am admittedly a pepper amateur and would really appreciate any suggestions of what I can do or cook with all of these. Here is a list of the peppers I've got to play around with:
Charger Anaheim
El Dorado
Hot Banana
Iberia Cayenne
Velociraptor Habanero
Carolina Reaper
Trinidad Scorpion
Beacon Sweet
Thai Dragon Cayenne
Prisma (or Prism?)
Jalapeño
Armageddon
Yellowstone
Burning Bush Habanero
Firestone Habanero
Tamara Shishito
Ghost pepper
Scotch Bonnet
Astry Stuffing
Thanks for your ideas!
by boogieboy76
1 Comment
I dry peppers every year, and then sit there wondering what to do with them all winter long.
Honestly, a chili powder mix is kind of my favorite thing to do with them. Just use it instead of “chili powder” in any recipe, especially chili. You can also sprinkle it on anything as a finishing seasoning, or mix it into soups/stews/curries.
I’ve made sauce with dehydrated peppers. The key is to rehydrate them first, and then toss the water (as it is bitter).
With scotch bonnets, I would use them in a jerk seasoning rub. With the cayennes, I’d toss them into stir fries.