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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: hot peppers
Message-ID: <102@rochester.UUCP>
Date: Fri, 19-Jul-85 09:27:24 EDT
Article-I.D.: rocheste.102
Posted: Fri Jul 19 09:27:24 1985
Date-Received: Sat, 20-Jul-85 15:11:44 EDT
References: <3136@teklabs.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 29

> Help! I'm going to have an overabundance of hot peppers this year - cayenne,
> jalapeno and Hungarian.  I would appreciate any recipes for salsa, chili,
> casseroles, etc.  Thanks in advance.
> 
> Please mail replies to tektronix!teklabs!dianea

Peppers freeze well (just wash, remove stem and core, slice and freeze) if
you don't need texture when you use them (ie: cooked stuff).  For preparation
for hot sauce, I wash, dry, coat lightly with oil, roast and peel them.  The
oil helps to distribute the heat from the broiler more evenly so the peels
just slide off after a little rubbing.  The roasting both brings out the
*hot* in the peppers and reduces their size considerably.  I filled a ziploc
freezer bag with about 1" of roasted hot pepper mush along the bottom,
froze it, and cut off a few centimeters of this "stick" whenever I needed to
heat up a dish.  You can also put this stuff in sterilized jars and store
in the fridge for about 1/2 a year as salsa concentrate.  When you want to
make the salsa, just chop your onions, garlic, cilantro, and tomatoes, add
some of the peppers (start out real slow - a little goes a long way) and some
ground cumin and some salt.  Let it sit for a half hour or more to blend 
the flavors a bit.
Nemo

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