Peppers

You’ll get an assortment of peppers over the season including serranos, jalapeños, poblanos, himo togarashi, shishitos (see the shishito page for more recipes!), and several sweet peppers. Peppers in general are great to add to curries, stir fries, salsas, sauces, tacos, or you can roast them, pickle them, etc. Some can have a kick to them, so be prepared!

Storage

Store in a plastic bag with a dry paper towel. Peppers should keep for around a week in the fridge. If you want to store them for later, they are great to chop up and freeze in a freezer bag, pickle, etc.

Our Recipes

Black Bean and Blackened Poblano Dip - This recipe came from our friend Kristen who is a member of our CSA! It involves: Poblano peppers, some onion, some garlic, 2 cans of black beans, cilantro, cumin and whatever other spices you want to add. You can also add Goat cheese if you want. 

Sauté onions and garlic until slightly caramelized then mix in one can of black beans and some oil and smash the beans with your spatula,. Add whatever spices you want and cumin. Blacken Poblano peppers over a fire if you have a gas stove or on a pan with no oil if you dont. When they are charred put them into a paper bag so they steam. When they cool down peel off the charred skin and cut into small pieces. Mix poblano and your other can of black beans into the first mixture and add goat cheese if you want. Garnish with cilantro, salt to taste. 

Salsa Verde- We learned how to make salsa verde a couple of different ways from our friends in Mexico. Our favorite way involved: an onion cut into quarters, several tomatillos, several cloves of garlic, jalapeno or serrano peppers to taste, lime juice and cilantro. Heat up a frying pan with no oil, or if you're feeling extra fancy fire up your grill, and place the onions, tomatillos peppers, and garlic on the hot pan until they char. When all of the ingredients are nicely blackened on the outsides, throw them all into a blender with salt, lime juice, olive oil and cilantro. Blend and continue salting and/or adding lime juice and/or vinegar to taste. You could also add avocado straight in the blender to thicken it or chop up pieces if you want chunks. If you have verdolaga (purslane) handy you could throw that on the frying pan with your other veggies and just blend it right in to add some viscosity and citrusy flavor. 

 Once you have your salsa verde you can make some tostadas, tacos, or Chile Verde Pork.

Other Recipes

Pickled Peppers: https://cookieandkate.com/quick-pickled-peppers-recipe/

Thai Curry with chicken (or sub tofu!): https://www.onceuponachef.com/recipes/thai-red-curry-chicken.html

Indian Red Lentil Dal: https://www.thecuriouschickpea.com/masoor-dal-tadka/