If you love the beautiful Santa Fe Grande Pepper like we do, you probably grow them in your garden. We offer seeds that are easy to grow into large 30" plants that have an array of color in peppers ranging from yellow to bright glossy red. The medium heat peppers (a little less spicy than Jalapeños), are perfect for lots of recipes and for fresh pickling. Here are some of our favorite Santa Fe Grande Pepper Recipes:
Cream-Cheese Stuffed Grilled Santa Fe Grande Pepper Recipe
• Cream Cheese
• Santa Fe Grande Peppers
Directions:
Cut off tops, then cut Santa Fe Grande Peppers in half, scoop out seeds (save "guts" for salsas or let dry for chile flakes). Then fill with cream cheese. Put in a grilling pan on the grill and heat until lightly browned on the bottom. Enjoy! Be careful, they're hot right off the grill. YUM! These will be the hit of every BBQ.
• Santa Fe Grande Peppers
Directions:
Cut off tops, then cut Santa Fe Grande Peppers in half, scoop out seeds (save "guts" for salsas or let dry for chile flakes). Then fill with cream cheese. Put in a grilling pan on the grill and heat until lightly browned on the bottom. Enjoy! Be careful, they're hot right off the grill. YUM! These will be the hit of every BBQ.
............
Spiced Pickled Santa Fe Grande Peppers & Onions
10-15+ ripe Santa Fe Grande peppers
1 Onion, chopped into large chunks
6 garlic cloves
1 tsp. coriander seeds
½ tsp. cumin seeds
½ tsp. salt
1 tsp. sugar
1 - 1 ½ cup distilled white vinegar
1 Onion, chopped into large chunks
6 garlic cloves
1 tsp. coriander seeds
½ tsp. cumin seeds
½ tsp. salt
1 tsp. sugar
1 - 1 ½ cup distilled white vinegar
Directions:
In a small sauce pan, stir in the vinegar, coriander, cumin, salt and sugar., and bring to a boil over medium heat, then turn down the heat and simmer for a few minutes.
In a small sauce pan, stir in the vinegar, coriander, cumin, salt and sugar., and bring to a boil over medium heat, then turn down the heat and simmer for a few minutes.
Chop up the chile peppers into thick rings, and chop an onion into similar sized chunks. Mix together in a bowl, then add to a freshly cleaned glass canning jar (s). Pour the hot vinegar mix over to completely submerge the peppers and onions. Let it sit on your counter for 24 hours, then transfer to the fridge and enjoy anytime! Don't worry these won't last long as they're just that good, but they do keep for at least 6 months.
View more of our chile pepper recipes in our blog »
View more of our chile pepper recipes in our blog »
