Where's your peppers Paul?

[ALBPM]

Darth_Mahl[MU]'s Fresh Salsa

Three fresh ripe Roma tomatoes, a quarter of a white onion,
two to four fresh Jalepenos or(half a Habanero), a pinch of salt, a bit of
lemon juice and a handful of fresh Cilantro.

I just cut everything into small chunks
(remove seeds from peppers), squeeze
a little bit of the lemon juice over everything, throw in the Cilantro(love
that cilantro) and salt and chop with a hand powered Salsa Maker or food processor.
This makes a nice bowlfull that will keep
2-4 people busy drinking for awhile

[xortam]

pepper recipes

I never do anything with my peppers except maybe roast them on the barby: I just use them as a table spice (like salt). I also will cook the peppers into a chili, soup, or such but I haven't really tried to do a pepper dish. I got a bunch of different Mexican peppers and a Mexican cooking book as a gift but I still haven't taken the time to cook up anything special. I'll have to try some of these salsas and appetizers at least or maybe a Thai pepper sauce.

[Wombat]

A habanero or two in a nice meaty pasta sauce is quite tasty.

[gt40]

mmm - roasted red and green peppers in olive oil, with a little salt in a sandwich made with crusty calebrese bread - heaven.

[xortam]

Originally posted by Wombat
A habanero or two in a nice meaty pasta sauce is quite tasty.

Yep ... throwing a couple peppers into a sauce is an easy way to spice up your life.

[xortam]

A good drinking accompaniment with Tequila is Sangrita ... "Tequila con Sangrita". You can make a cheater version of Sangrita by just straining Picante sauce and adding a bit of lime and/or lemon. One shot Tequila backed by one shot of Sangrita: Tequila con Sangrita ... yip, yip, yip, yip!!!

[xortam]

Okay ... just pulled all my tomato plants and I've now got a calendar full of fresh tomatoes. Just came back here to check the salsa recipe. I don't think I have any cilantro (or equivalent) growing currently so I'll have to hunt around for something. Got the lemons and limes growing in the back so no problem there. Picked a handful of fresh Thais so set there. Got garlic. Have to check the onions but should at least have a golden onion. May need to pick up some more beer too. And I was going to get a lot more dubbing done today ... oh well.

[xortam]

Pulled a little Thai pepper of my old plant the other day and had it with some mole. Youza! That little 1/4 inch pepper will go against any Habanero for hotness. I'm surprised that plant has survived several winters now and even continued to produce a few peppers through the winter season. I'm going to have to start a few seedlings off this plant so I can share the heat.

[Dr Mordrid]

A habanero or two in a nice meaty pasta sauce is quite tasty.

I'll take habanero's in any form, anytime and in any amount

My 7 year old son, Erik, will even eat 'em straight....drives his mother nutsy since she can't stand to be in the same room with 'em

Dr. Mordrid

[KvHagedorn]

Watch out or he'll have ulcers by 10.

[Brian Ellis]

i didnt realize murcers sent peppers in the mail.. thats a new one to me

Liz, don't you have a hotmail account? 'Ts easy with that!

[Umfriend]

So uhm these peppers, are they hot? I like a vindaloo anytime and can take it easily (that sound wrong, I _like_ it). Are these pepper things way out there, next level only, comparable, easy?

Been to Manhatten once for a week for work and got a day off there. Walked around a bit and got to an Indian restaurant, but the vindaloo there was just plain flat, no spice at all, just a tad bit sweet and no real taste, so I have this preconception that you guys don't know about hot food, but really, what's it like compared to a good vindaloo? You know, the type you get in London?

[xortam]

So uhm these peppers, are they hot? ...

About as hot as it gets ... http://ushotstuff.com/Heat.Scale.htm . Specific plants will vary greatly in their Scoville rating and the growing environment will have a great affect. They love to be abused if you want greater heat.

[Dr Mordrid]

We eat Red Savina's

Also: are you aware that the capsacin that makes peppers hot also lowers both cholesterol and blood pressure? Good eatin' that's good for 'ya, if you can handle it

Dr. Mordrid

[xortam]

... Also: are you aware that the capsacin that makes peppers hot also lowers both cholesterol and blood pressure? ...

I didn't know that and it's good to know because I can always use the help.