Category: Peppers (Poblano, Anaheim)

Jambalaya is the beloved Cajun rice, meat and vegetable dish from New Orleans. It has West African, Spanish and French roots and is a savory pot of goodness. My in-authentic version uses more vegetables and only andouille sausage or kielbasa. It's a stunning one-pot meal that is delicious on days two and three so all the chopping is time well spent. You can also skip the meat for a vegetarian version that still packs in lots of flavor. I make my own Cajun seasoning spice mix, see below, with spices I keep on hand but feel free to use a pre-made mix if you that's what you have.  ... Read more »

This is lighter version of a classic corn chowder and uses tomatoes for a portion of the broth and is delicious. If you substitute smoked paprika for the bacon it's vegan. Be sure to cook the potatoes until almost tender before adding the tomatoes since the acidity in the tomatoes will prevent them from cooking properly.... Read more »

This delicious dish is ubiquitous in northern India. I always toss in various vegetables along with the chickpeas. This inauthentic version includes potatoes, kohlrabi and greens but you can add most any vegetable or combination you like.   The ingredient list looks long but if you have the spices on hand it's really quite quick to make. It's one of those dishes that in 35 minutes can taste like it's been simmering for hours. If you have time to toast and grind whole cumin and coriander it will be extra fragrant.... Read more »

In late summer I often roast and process peppers of various kinds together with a few tomatillos into a flavorful sauce. I thinned out this sauce to make a dressing for this template of a salad. Feel free to use a typical vinaigrette instead and feel free to change up the beans, vegetables, to suit your needs. You could by all means add bacon too!... Read more »

[caption id="attachment_14077" align="aligncenter" width="628"] Served with meatballs loaded with cilantro and dill and dill aioli.[/caption] This feels like an elegant dish thanks to the lemon and dill but is very simple and suitable to a variety of vegetables. Any combination of sweet and hot peppers would be good.   Variation You could add diced summer squash, or greens beans, or fava beans, or peas or fennel Instead of water, you can liven up the dish by using vegetable broth or veggie bouillon. ... Read more »

In late summer, early fall when peppers of all kinds are abundant I make a sauce like this when I have a few minutes to spare. I usually don't have a specific plan for using it but it never lasts long. It makes a great (fairly spicy) dip but also a wonderful base for a salad dressing or topping for roasted vegetables or meats or is delicious stirred into eggs or beans or even spread on a sandwich.   This is quite similar to this tomatillo-based salsa, however the high percentage of Anaheim (Poblano would work too) peppers here gives it a richer flavor.  You can vary the ratio of peppers to tomatillos to suite your taste and/or what you have on hand. It's a very flexible sauce that is a good template for most any pepper, sweet or hot.... Read more »

This sauce is similar to this one but the creaminess and tang of the yogurt takes it in a slightly different direction. The heat level will vary dramatically based on your poblanos. You can always add heat with a bit of jalapeno, serrano or dried red pepper, added to the mix. It's delicious as a sandwich or crostini spread, on a bowl of quinoa and beans or chickpeas, as a dip, in fish tacos. . . .... Read more »

--adapted from Truly Mexican by Roberto Santibañaz   This is a fragrant, beautiful rice that is delicious served just with black beans and an egg for a simple supper. It would be delicious with any kind of braised or grilled meats as well. This makes quite a bit and I love having it on hand to add to soups or stews or even use for fried rice. I like a version with more peppers, egg and plenty of cilantro and scallions. You could add any leftover meat to this as well.... Read more »

I love harissa--the spice paste/sauce common in Tunisia and Morocco and many other countries--made of dried and fresh red peppers and various spices. I decided to try a "green" version using the same key spices (cumin, caraway, coriander) with Anaheim chilies as well as Jalapenos and Serranos and lots of fresh cilantro and mint. The sauce is looser because of the fresh roasted chilies but it's rich and delicious and just as versatile. You can increase the spice level with more Jalapenos and Serranos. This version I'd call medium hot and of course these peppers themselves vary in their heat level so taste as you go. ... Read more »

This is a delicious salsa/relish/side. It uses all the things that are harvested at the same as corn in the vein of what grows together, goes together. Adapt to what you have just make it nice and bright with vinegar, tomatoes, and fresh chilies. ... Read more »

I used to buy harissa but eventually switched to making my own in large batches and freezing several jars. I tend to triple the below recipe. Harissa is a spicy paste/sauce common in Tunisia and Morocco and other countries of the Mahgreb. I also make a green version with green chilis and cilantro and mint.   The chilis: In true cook-with-what-you-have fashion I use whatever dried and/or fresh peppers I have on hand and no two batches I make are ever quite the same.   I've used: Dried Aci Sivri peppers (a milder type of cayenne) Dried New Mexico Chilies Sweet and semi-hot fresh peppers--red bell peppers or roasters, anaheim and poblano peppers and jalapeños even.   It's a flexible condiment/paste and will be delicious in many variations. Use roasted Anaheims or Poblanos and sweet peppers and no dried peppers at all if that's what you have. The freshly toasted cumin, coriander and caraway seeds are key though. Try to toast your own and grind in the moment if you can.   It's delicious with eggs, stirred into hummus, spread with goat cheese on little toasts, with fish, in a soup, in this delicious dish of bulgur and greens, cabbage with harissa and cilantro or cauliflower and mizuna, with beans, as a sandwich spread, by itself or mixed with  mayo (this is especially good with avocado and pickled onions on good, toasted bread) . . .... Read more »

Corn chowder is quick to make, adaptable, and a rich yet fresh late summer dish that takes advantage of corn, peppers of any kind, potatoes and herbs. You can cook the potatoes longer and have them thicken the soup a bit or less long and have distinct chunks. Adapt as you see fit. And here's a lighter tomato-based version.... Read more »

-inspired by smittenkitchen.com   Good for a crowd, good at room temperature and just robust and beautiful and tasty! You can scale this however you want but it's worth making a good amount and the potatoes can always be warmed up the next day if you have any leftover, and you could use leftover potatoes to make a hash or add to a scramble and top with more romesco.... Read more »

This takes some time but is well worth it. If you have a slow cooker you can adapt the recipe for it. It makes a good amount and the leftovers are even better. It's delicious with either pork or chicken (pictured above).  ... Read more »

This is reminiscent of a Romesco sauce but with different peppers and spicier. It’s a zippy sauce and it’s delicious with many things including fish or steak tacos or shrimp or roasted potatoes. It would be delicious with stewed black or pinto beans or stirred into a corn chowder or with eggs, as in chilaquiles. . .... Read more »

My mother made a version of this when I was growing up and they were coveted by all--big, fluffy eggy, pepper and cheese filled wonders served with tomato sauce and rice. There are many versions of this dish and classically the roasted poblano peppers are filled with picadillo, a spiced pork, fruit and nut filling. ... Read more »

This is more of an idea than a recipe. I particularly like, smoky roasted peppers with eggs. This can be a quick filling for a tortilla or two to take to work for lunch, a mid afternoon snack, breakfast or dinner item. Season and adapt as you like.   You can cook it as a frittata instead of scramble or simply fry the eggs alongside the onions and peppers, etc.   Serves 2... Read more »

A college friend (who’s family I stayed with in Mexico more than 20 years ago) shared this dish with me that she used to make in college and I ate at her birthplace in a small village in Colima, Mexico. It involves a few steps but is absolutely delicious.... Read more »

This can be adapted in any way you want. If you like spice by all means add more jalapenos or Czech Black peppers. Feel free to add lots of chopped cilantro and/or parsley.  ... Read more »

This pizza was a last minute creation one fall night and was a big hit. I grabbed some of  my favorite (prepared) whole wheat pizza dough (Grand Central Bakery) and used it—it was perfect. By all means make your own if you have time. ... Read more »