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Peppers | Recipes
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Brent's
favorite Pepper recipes:
12 fresh green or red jalapeno peppers 2-3
inches long
1 cup shredded cheddar cheese
1 3-ounce package of cream cheese (softened)
1/2 teaspoon of crushed, dry Italian
seasoning
guacamole and dairy sour cream
Cut all the tops off the peppers. Remove
Seeds and
membranes from each pepper. Stir together
cheddar
cheese, cream cheese, and Italian seasoning
in a medium
mixing bowl. Spoon some of cheese mixture
into each pepper.
Grill or bake at 350 degrees for about an
hour. Makes 24.
7 tomatoes (roma preferred)
5 serrano peppers with the stems removed
2 cloves of garlic
1/2 of an onion
1/2 of a cilantro bunch
Preheat your oven to 450 degrees. Spread the
tomatoes
and peppers on a cookie sheet and let them
roast on
the upper rack (about 4 inches from heat) of
your oven
for about 10 minutes or until skin starts to
blacken.
Remove from oven and use tongs to flip them
over and
repeat for another 10 minutes. After both
sides of tomatoes
and peppers are charred, remove from oven.
If you
want to remove the skin, all to cool in a
plastic bag, then
remove skin. Finely chop the onion, garlic,
and cilantro. In
a blender or food processor add peppers and
tomatoes. Be
careful to reserve as much of the liquid as
possible. Add
onion, garlic, and cilantro. Pulse the
ingredients a few
times until your desired consistency.
24 sweet bell peppers (green, red, or
yellow)
2 tablespoons of salt
3 cups of vinegar
7 medium onions
3 cups of sugar
2 tablespoons of mustard seed
Grind peppers and onions, saving the juices.
Combine
with juice and other ingredients. Boil for
30 minutes. Pack
into sterilized jars and seal at once. Hot
water bath
for 10 minutes.