Recipes forum: Pepper Recipes
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|Please share your favorite pepper recipe with us.|
Xnipec- Hot and Spicy Yucatan Salsa
Habaneros are very popular in the Yucatan region which is why this hot, yet flavorful Xnipec is so common that is considered "table sauce" and served with almost every meal. The habaneros are best if roasted over an open flame, but a hot comal (cast-iron griddle) or broiler will do.
•5 green onions, chopped (scallions)
•1 garlic clove, skins removed and chopped
•1/2 cup bitter orange juice (substitute lime if necessary)
•1 Habanero chile
•1 bunch of cilantro (optional)
•Salt to taste
Finely dice the green onions (scallions) and garlic and pour the bitter orange juice over them. Roast the Habanero chile over fire (or in a broiler or on a hot comal) until the skin becomes charred. You may want to put on a pair of gloves to protect your skin from the Habanero at this point. Slice the charred Habanero in half, cut off the stem and scrape out the seeds. Finely slice the remaining Habanero and add into the green onion mixture. Remove as many cilantro leaves as possible and chop them up. Toss them together with the green onion mixture and add a few sprinkles of salt while doing so. Let the mixture marinate at room temperature for about an hour before serving.
|Cowboy Candy (Candied Jalapeños)
Yield: Makes 6 half pint jars
3 pounds fresh jalapeños, washed
2 cups apple cider vinegar
6 cups granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 garlic cloves, chopped
1 teaspoon ground cayenne pepper
Remove stems from all of the jalapeños and slice into 1/8 to 1/4 inch rounds. Set aside.
In a large pot, bring the cider vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
Add the pepper slices and simmer for 5 minutes.
Use a slotted spoon, transfer the peppers into clean sterile canning jars leaving ¼ inch at the top of the jar.
Turn up the heat and bring the syrup to a full rolling boil. Boil for 6 minutes. Pour the syrup over the jalapeño peppers in the jars but still leaving ¼ inch from the top. Make sure there are no air pockets. Wipe the rims of the jars with a clean, damp cloth and place lids on the jars.
You can store these in the refrigerator or complete the canning process so that they are shelf stable. Either way they need to mellow for at least two weeks before eating.
To complete the canning process place the jars in a large pot of hot water, covered by 2 inches. Bring the water to a full boil and boil for 10 minutes for half pints and 15 minutes for pints. When the time is up transfer jars to a cooling rack.
Read more: http://tomatodepot.proboards.com/thread/5475/jalapeno?page=1...
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