What can I do with 6 Anaheim chili peppers?
October 24, 2015 5:31 PM Subscribe
I'd like to make them all in one dish, like a soup, but I can't find any recipes which use that many. They've been in the fridge for a few weeks and need to be used up. Creative ideas?
You can make shakshuka! That's my go to when I have Anaheim peppers, although when I had a bunch last weekend I made this soup and just put a few extra peppers in it. Delicious!
posted by mollywas at 5:41 PM on October 24, 2015 [2 favorites]
posted by mollywas at 5:41 PM on October 24, 2015 [2 favorites]
With just and exactly six of them, I'd just stuff them with cheese and serve with rice and beans. Sort of like naked chile rellenos.
First, roast them,* then peel off the skins, slit them down the middle, remove the seeds, and depending on how hot you want them, some or all of the membrane. (The membrane is the hottest part.)
Then stuff them with queso fresco and put them in the oven until they're heated through.
* How to roast them on a gas stovetop. I think on an electric, you just set them right on the heating element.
posted by ernielundquist at 5:41 PM on October 24, 2015 [4 favorites]
First, roast them,* then peel off the skins, slit them down the middle, remove the seeds, and depending on how hot you want them, some or all of the membrane. (The membrane is the hottest part.)
Then stuff them with queso fresco and put them in the oven until they're heated through.
* How to roast them on a gas stovetop. I think on an electric, you just set them right on the heating element.
posted by ernielundquist at 5:41 PM on October 24, 2015 [4 favorites]
Chile rellenos was going to be my suggestion, too. But anaheims are usually mild and flavorful enough that you can treat them like a spicy version of a bell pepper and do all many of things with them, including using them in any stuffed pepper recipe you like.
Slice them in half lengthwise, fill with a stuffing (cooked brown rice, garlic, green herbs, onion, bits of apple or dried fruit, some ground meat, spices that go with the rest of your choices, all pretty dry but enough liquid to keep it together) and roast with a thin layer of liquid in the bottom of the pan until cooked through, then add cheese or breadcrumbs and broil the tops.
Or you could use them as a base for a green sauce: get one small hotter chile, an onion, half a head of garlic, a bunch of tomatillos, chop and toss all in olive oil and salt. Spread into one layer on a baking sheet and roast until there are some brown bits. Toss into a blender and add a large bunch of cilantro, a little chicken or veggie broth or water and blend. Pour into a pot (you can use a stick blender directly into the pot) and add more broth, plus a little sugar or honey, and probably some more salt and let it simmer away until the consistency coats your spoon. Taste it and adjust seasoning. Great on basically anything, freezes pretty well, use wth crema to make enchiladas to die for.
posted by Mizu at 6:14 PM on October 24, 2015
Slice them in half lengthwise, fill with a stuffing (cooked brown rice, garlic, green herbs, onion, bits of apple or dried fruit, some ground meat, spices that go with the rest of your choices, all pretty dry but enough liquid to keep it together) and roast with a thin layer of liquid in the bottom of the pan until cooked through, then add cheese or breadcrumbs and broil the tops.
Or you could use them as a base for a green sauce: get one small hotter chile, an onion, half a head of garlic, a bunch of tomatillos, chop and toss all in olive oil and salt. Spread into one layer on a baking sheet and roast until there are some brown bits. Toss into a blender and add a large bunch of cilantro, a little chicken or veggie broth or water and blend. Pour into a pot (you can use a stick blender directly into the pot) and add more broth, plus a little sugar or honey, and probably some more salt and let it simmer away until the consistency coats your spoon. Taste it and adjust seasoning. Great on basically anything, freezes pretty well, use wth crema to make enchiladas to die for.
posted by Mizu at 6:14 PM on October 24, 2015
Roast them, skin them, chop them, divide them up into small baggies, freeze them. Then you can have green chile whenever you want.
posted by Thorzdad at 6:47 PM on October 24, 2015
posted by Thorzdad at 6:47 PM on October 24, 2015
I've made a version of ernielundquist's naked chiles rellenos stuffed with fried-up chorizo (omnivore or veg both work a treat) and panela cheese, which is a juicier milkier richer version of the Mexican fresh cheese queso fresco, or enchilada cheese which is another non-melting fresh cheese used to make enchiladas.
Queso fresco would work fine, but if you happen to be blessed with access to a variety of Mexican cheeses take advantage imo.
posted by Juliet Banana at 8:23 PM on October 24, 2015
Queso fresco would work fine, but if you happen to be blessed with access to a variety of Mexican cheeses take advantage imo.
posted by Juliet Banana at 8:23 PM on October 24, 2015
I made Anaheim chili sauce this year, using roasted and peeled peppers, garlic, onion, cumin, and applecider vinegar. I blended the roasted, skinned peppers with cooked spices and then cooked it with vinegar and salt until it was what I want in such a sauce. I made six pints of it. You can make a refrigerator variety with lots of vinegar.
posted by Oyéah at 8:41 PM on October 24, 2015
posted by Oyéah at 8:41 PM on October 24, 2015
Toss six red bell peppers with oil and salt, roast until tender. Remove from oven, put in a bowl, cover tightly with saran wrap. Peel and seed, retaining any liquid (strain this).
Chop the red pepper and your Anaheims. Slice about eight cloves of garlic nice and thin.
In a small pot, add the peppers and garlic with a little olive oil and the reserved liquid. Add 1/4 cup of white wine vinegar (not white nasty vinegar--something actually made from white wine) and 1/4 cup of sugar.
Cook over low heat until most of the liquid is gone and what you have left is a slightly sticky, oozy mess. Taste, add salt to whatever works for you.
Serve with lamb or duck, or as a nice little relish with cheeses.
posted by feckless fecal fear mongering at 10:33 PM on October 24, 2015
Chop the red pepper and your Anaheims. Slice about eight cloves of garlic nice and thin.
In a small pot, add the peppers and garlic with a little olive oil and the reserved liquid. Add 1/4 cup of white wine vinegar (not white nasty vinegar--something actually made from white wine) and 1/4 cup of sugar.
Cook over low heat until most of the liquid is gone and what you have left is a slightly sticky, oozy mess. Taste, add salt to whatever works for you.
Serve with lamb or duck, or as a nice little relish with cheeses.
posted by feckless fecal fear mongering at 10:33 PM on October 24, 2015
White Chicken Poblano Chili from Homesick Texan
posted by blacktshirtandjeans at 12:58 PM on October 25, 2015
posted by blacktshirtandjeans at 12:58 PM on October 25, 2015
« Older How to rebuild your confidence after a stream of... | Help me name my van - must appeal to a preschooler... Newer »
This thread is closed to new comments.
posted by Brent Parker at 5:38 PM on October 24, 2015 [3 favorites]