Fermented Jalapeno Hot Sauce RecipeFermented Jalapeno Hot Sauce Recipe Ingredients: 6-8 jalapeños (or any hot pepper) 1 bell pepper (or any sweet pepper) 1/2 of a white onion 3-6+ Cloves of Garlic, peeled 1 tablespoon of salt (no iodine) 32-oz Canning Jar with lid* (Or use a Pickle Pipe or a fermentation crock to avoid the need to burp!) *You can use any size glass jar that will fit the ingredients, it depends on the number of peppers and size of the onion you use. The main thing is to make sure there is about an inch or l...
Calabacitas RecipeThe go-to fresh vegetable preparation in New Mexico. Calabacitas always contains summer squash, usually with corn and green chile for extra flavor and texture. Preparing calabacitas is fast, easy, and forgiving so feel free to make it your own. Ingredients 2 tablespoons butter 2 tablespoons vegetable oil 2 pounds mixed summer squash (such as zucchini, or yellow straight-neck squash), sliced thin or in bite-size cubes 1 medium onion, chopped (you can also use green bunching onions) 2 small to...
Hot Pepper Sauce Recipe - Quick & Easy!Here is a quick and easy hot pepper sauce recipe: Hot Pepper Sauce Recipe 1.5 cups of Red Hot Peppers (try Fresno, Cayenne, Hot Portugal)5 cloves of Garlic1/4 cup chopped onions or shallots2 teaspoons of Salt1 cup VinegarRemove stems, cut peppers in half lengthwise, remove seeds and ribs IF desired to reduce heat, chop. Add all ingredients to a medium sauce pan, bring to a boil, reduce heat and cover to simmer for about 15-20 minutes. Let cool off for about 15 minutes, then add to a blender ...
Tomatillo Hot Sauce RecipeTry this amazing roasted Tomatillo hot sauce with green jalapenos. 😊💚🔥TOMATILLO HOT SAUCE RECIPE:6-12+ Tomatillos4-6+ Green Jalapenos (we used unripe Orange Jalapenos but you can use any green hot pepper!)4+ Cloves of GarlicVinegar to taste/consistencySalt & Pepper to tasteCut tomatillos and jalapenos in half and roast in a cast iron pan or on the grill to blister the skins a bit, let cool in glass dish. Blend all the ingredients including the garlic and salt and pepper in a food processo...
Roasted Orange Habanero, Carrot & Tomato Hot Sauce RecipeRoasted Orange Habanero, Carrot & Tomato Hot Sauce Recipe:Could this be the best hot sauce ever?! Maybe. - Habaneros (as many as you have)- Orange Tomatoes (Chef's Choice or Pineapple Tomatoes)- Carrots- Garlic (3-6+ cloves)- Vinegar (we used Champagne vinegar)- Salt & PepperRoast some habaneros, carrots and chopped tomatoes in a cast iron skillet to brown a bit and condense. Let cool in a glass bowl, then put everything into a food processor with several cloves of garlic and proc...
Homemade Chili Powder RecipeHomemade Chili Powder Recipe: ½ C Cumin ½ C Clove ½ C Cayenne 1½ C Paprika 1½ C Dried Pasilla 1½ C Dark Chile Powder 1½ C Light Chile Powder ¼ C Oregano ¼ C Garlic Powder 1 Handful Dried Chile de Arbol 1 Handful Dried Guajillo DIRECTIONS: Bring a medium sauce pan up to heat and quick roast your non-powder chiles until fragrant, this brings out the flavors and will enhance the flavor of your Chile powder. Remove from pan and let cool. Once cool, grind Chiles in blender and transfer to a...
Red Chile Powder RecipeRed Chile Powder - Homemade This red chile powder recipe is quick and easy to make from scratch. It has an incredibly robust and vibrant flavor when compared to store bought powders. INGREDIENTS 4-6 cups Dried Red Chile peppers or 4-6 ounces (We recommend a combination of hatch red chiles, ancho, guajillo and any other variety you like, and if you want heat add some arbol or cayenne.) 2 tablespoons Garlic Powder or freshly dehydrated garlic 2 tablespoons Onion Powder or freshly dehydrate...
Hot Honey RecipeRed Chile Infused Honey Recipe This Hot Honey Recipe is great for spicing up your biscuits! Ingredients: 5 dried Chile de Arbol 2 dried Chipotle peppers (smoke-dried Jalapenos) 2 dried Guajillo 2 c Wildflower honey or honey of your choice ¼ tsp salt Directions: Rough chop all your chiles to mor heat and flavor. In medium saucepan bring honey, chile, and salt up to 180 degrees. Let cook at 180 degrees for 20 minutes, make sure the heat is not to high or else your honey will boil over and ...
No-Peel Tomato Sauce RecipeYes, you can leave skin on tomatoes when making sauce! Just use a food processor to transform whole tomatoes into sauce. This saves lots of time from having to boil the tomatoes first to loosen the skin enough to peel. We also figure keeping the skins on retains all the vitamins and minerals that the skin contains. The main reason people peel tomatoes for sauce is that if not processed, then you get little curled up skins in your sauce. But a food processor grinds them all up and even makes a...
Homegrown Chile Relleno RecipeIf you grow our Hatch Chile, Poblano, or Anaheim Chile varieties, one of the best ways to enjoy them is in the form of a chile relleno! A delicious serving suggestion is to plate your rellenos and then drizzle warm Ranchero Salsa over the top of them (see the recipe below). Rellenos are usually topped with red or green chile sauce, other additions include guacamole, sour cream, or salsa. There's no wrong way to enjoy them! Here's an authentic recipe to make your own Chile Rellenos f...
Homegrown Sriracha Sauce RecipeHomegrown Sriracha Sauce 1.5 pounds Sriracha Peppers, or other red hot peppers such as cayenne, goat horn, fresno, bishop crown, thai hot, or jalapeno peppers ⅓ cup water 6 cloves garlic, peeled 3 tablespoons brown sugar 1 tablespoon kosher salt ½ cup white vinegar Cut off stems of peppers, add to a food processor or blender and add water, garlic, brown sugar, and salt.Pulse, then blend until smooth. Add puree into a large glass jar or pitcher, and keep covered in a cool dark location for 3 ...
Spicy Zucchini Fritters RecipeSpicy Zucchini Fritters Recipe When you have a giant zucchini or lots of summer squash, make a big batch of these spicy fritters and enjoy all week! 4-8 Cups of shredded Giant Zucchini or any summer squash2 teaspoons salt, pepper to taste2-3 eggs* (add extra egg or 2 if the zuke is a GIANT!)1/2-1 Cup+ chopped Green Onions, or any onion and/or shallots1/2-1 Cup diced red or Green Chiles or Hot Peppers to taste(use any hot peppers you desire, roasted chiles are great in this recipe!) 2-3+ Ga...
Shishito RecipeIf you grow our Shishito seeds, then you know how delicious these amazing Japanese sweet peppers taste! Here's a super simple recipe for your Shishito garden harvest: Ingredients: Shishito Chiles 1-2 Tablespoons of Sesame Oil or Olive Oil Chopped Garlic Cloves (1-3 cloves) Sesame Seeds (1 Teaspoon) Sea Salt (to taste) Heat up a skillet, add olive oil, then throw in the Shishitos, garlic, sesame seeds and sprinkle with sea salt. Fry until slightly charred, then serve! Delicious! Shishit...
Carolina Reaper Powder RecipeIf you grow Carolina Reapers, you probably aren't going to eat them whole. They're way too hot! While Carolina Reapers can't kill you, using too much can definitely make your head feel like it's burning off! So, since a little bit goes a long way, we think the best way to preserve our Carolina Reaper chile pepper harvest for year-round use is by drying out your chiles and making Carolina Reaper Powder! Here is our Carolina Reaper Powder Recipe – it's easy to make powder an...
Simple Pickled Banana Peppers RecipeSimple Pickled Banana Peppers Recipe Growing some of our delicious Sweet Banana Pepper seeds or any of our other Wax Peppers? Use this recipe for a simple way to store them a little longer, though they still never last long in our fridge! We like to add some Jalapeños or other hot peppers for heat. :) Yield: 1-2 Jars 1 pound Sweet Banana Peppers, washed and sliced. You can also use other Wax Peppers such as our sweet Sweet Hungarian Wax Peppers or our spicy Hot Hungarian Wax Peppers in this ...
Jalapeño Pickles RecipeThese simple pickles are spicy and delicious! We always love adding lots of fresh sliced Jalapeños from the garden to transform cucumbers into spicy pickles! Jalapeño Pickles Recipe 10-20 Cucumbers (about 6 pounds) 6+ Jalapenos, sliced (or any hot peppers!) 6 cups (500 mL) white vinegar 6 cups (500 mL) water 5 tablespoons (25 mL) pickling salt 6 heads fresh dill or 8 teaspoons dill seeds (20 mL) 6+ small cloves garlic Several fresh leaves from Grape, Raspberry, Blackberry or Horseradish lea...
These fabulous peppers added lots of color to our patio pots. So pretty in multiple colors, plus you can pick them and add to salsa for a nice spicy kick. These are fun in any ornamental edible garden.
We let these hang dry, then ground them up – they made the tastiest pepper flakes. They have a nice kick, but good flavor too. Easy to grow plants, pretty peppers.
Great seeds, good germination, plants grow quickly and produce lots of pods for roasting. Great flavor and just the right amount of spice. We grow these every year in our garden in Utah.
I tried these purple Cherokee seeds on 2024. This is the first time growing these purple Cherokees and were amazed at the ease of germination and taste
These germinated in two days. I started them in midsummer and they fruited by late fall in my zone 10b garden and are overwintering just fine. I’ll have more to harvest by late spring. I made my red sauce for pozole for Christmas with my harvest!
Big Chiles with just enough heat to add to green enchilada's. The flavor after roasting is fantastic. Since green chile roasting is not a local thing in Eastern Washington we us a weed burner. The smell of roasting peppers is heavenly.
My favorite green chili to grow. Plenty of heat and after roasting sit perfectly on a hamburger. Also my wonderful wife makes Puelo Chili jam that is a real crowd pleaser
Plants were quite bushy and full of peppers. Great flavor. Made a wonderful little Ristra with some of the later harvested peppers. Will continue to grow these yearly.
These plants were super healthy all season long and produced a LOT of fruit. They'll add heat and color to any dish. They made my cowboy candy and pickled jalapeños extra special!
Very good germination rate and super abundant and delicious peppers!. I had them in 10g and 5g fabric pots and they very well the last two years. Amazing to smoke and dry / freeze to have throughout the year! I just made a spicy brown porter mustard with scotch bonnets! Also made an amazing roasted scotch bonnet hot sauce! yum!