Category: Peppers (Jalapeño, Serrano, Cayenne)

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 »

This is the ubiquitous spicy, pickled condiment found in many parts of Mexico, called escabeche (that name describes many different kinds of dishes around the world, not just this one). It's a bright, hot pickle to have on hand and is simple to make. I use it on tacos, with bean and grain salads with seafood or meat or eggs. . . .once you have it you'll find plenty of uses for it.  ... Read more »

--inspired by World Vegetarian by Madhur Jaffrey   Serves 4   Richly flavored, hearty yet relatively light, this North Indian combination of flavors is so delicious and beyond a bit of chopping a cinch to make. You you can adjust the level of heat with more or less cayenne and by using/omitting the seeds of the fresh pepper. You can adapt the ratio of potatoes to tomatoes to suit your needs just be sure to keep enough liquid in the pan to keep it a just a little saucy.  ... Read more »

  Fresh, sweet, savory and good as is with chips, in tacos, mixed with black beans, etc. ... Read more »

  This is delicious and rich from the pumpkin seeds. It’s wonderful with fish, poached chicken, shrimp or simply over roasted or steamed vegetables with tortillas or rice. If using white fish fillets or shrimp you will add them to the sauce raw, if using chicken, have it poached or pre-cooked in some way and then add—see below.... Read more »

  I was supposed to bring coleslaw to a dinner party yet had little time to go to the store for cabbage. I discovered plenty of kale and sorrel in my own garden and made this slaw instead. It's a keeper and is, as are most things, easily adaptable to what you happen to have/like. You can also change the ratio of vegetables to suit your needs.... Read more »

[caption id="attachment_6164" align="alignleft" width="631"] The simple version, sans avocado.[/caption] This is so quick and delicious. The plain version is just tomatillos, onions, garlic, Serrano chilies and cilantro. The second version includes an avocado, blended in for a creamy, deluxe version.... Read more »

  This is so good! I can eat the whole dish by myself. Serve it as a side or with rice.  ... 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 »

Like a few other dishes on this site, I learned this in Calabria, in Southern Italy. This is served with good crusty bread (almost like a spread) and eaten with a green salad and a chunk of cheese or some cured meats as a simple supper on hot days. This is a very spicy dish that I make far tamer than they do in Calabria. In Calabria it takes on a reddish/pink hue from all the Calabrian peperoncini that are used to season it. Adjust the heat to your liking. You can start with ½ teaspoon of red pepper flakes and move up from there. And you can certainly use fresh or dried cayenne peppers or other hot peppers.... 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 »

--adapted from Martha Rose Shulman   This version of chilaquiles does not have eggs but don't let that put you off. The savory green salsa creates the foundation for the this delicious, savory dish. You can use any leftover cooked chicken for this dish as well or skip the chicken entirely and use a few more potatoes or add summer squash or sweet peppers or corn instead.... Read more »

This is a nice variation to the fresh pico de gallo like salsas. The roasted peppers and garlic add nice depth and smoky flavor. Jalapenos vary widely in their spice level. You might start by using the flesh but not the seeds and add the seeds if you want more heat.  ... 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 »

  Versions of this dish are made all over the Caribbean though not necessarily with this many vegetables. It’s a satisfying one-dish meal and very easy to prepare and a great way to integrate fresh produce into the main dish itself. It’s a pantry dish in that basically all you need is rice, beans, onion, garlic and coconut milk. And if you have tomatoes and celery or greens of some kind, great!  ... Read more »

  --adapted from my friend Jody Berry   Feel free to halve the recipe or change the ratios a bit--the above photos reflect half of the below recipe.   It's perfect in fish tacos or as an enchilada sauce or just with chips or with beans.... Read more »

  --inspired by 101cookbooks.com   The lemon, nuts and raisins bring this together into a tangy, sweet, crunchy and bright salad that keeps really well. You could skip the Parmesan and add a few more raisins and nuts to make it vegan.   Serves 4-6... Read more »

--adapted from Food Matters by Mark Bittman   The lightly pickled carrot garnish/relish adds a really nice, fresh element to this one-pot dinner. It’s better the second day (just keep the carrots separate until you’re ready to eat) and if you have already cooked beans on hand it’s a pretty quick dinner.    Serves 4-6... Read more »

This is my go-to, quick slaw. I vary the ingredients based on the week/season. Thinly sliced sweet peppers would be wonderful here too. Quantities are approximations so please feel free to use what you have. You can add thinly sliced celery and some celery leaves as well. And it is a fairly light slaw.... Read more »