Everyday Minerals | Everyday Naturals

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 6 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1/4 cup olive oil
• 3 jalapeno peppers, seeded and finely chopped

• 1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.
• 2. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

• * 1.5 oz. Sarticious Gin
• * 1 oz Orange Juice
• * 1 dash Orange Bitters
• * 2 slices habanero pepper

• 1. Carefully remove all seeds and pulp from habanero pepper and cut it into slices or rings. (Wear rubber gloves when you're messing around with these pappers, they're hot!)
• 2. Dash the orange bitters into the cocktail glass. Shake the Sarticious Gin, orange juice, and a slice of habanero pepper and double strain into the cocktail glass, garnish with a slice of habanero pepper.

• * 3 cloves garlic, unpeeled
• * 1 small onion, unpeeled, quartered
• * 1/4 cup raisins
• * 1 (14 1/2 oz.) can fire roasted tomatoes, undrained, such as Muir Glen
• * 1/3 cup sliced unblanched almonds, toasted
• * 1 tablespoon minced canned chipotle chili in adobo sauce
• * 1/2 oz. dark chocolate candy bar, such as Ghirardelli 60% cacao bittersweet, chopped
• * 1/2 teaspoon ancho chili powder
• * 1/4 teaspoon ground cinnamon
• * 1/8 teaspoon salt
• * 2 teaspoons canola oil

• 1. Heat a large deep skillet or cast iron skillet over medium-high heat. Add garlic, onion and raisins. Cook five to six minutes or until garlic cloves and onion quarters are charred on all sides, turning with tongs several times (raisins will plump up). Turn off heat and let stand until cool enough to handle.
• 2. Meanwhile, combine tomatoes, almonds, chipotle chili, chocolate, chili powder, cinnamon and salt in a blender container. Cover and blend until fairly smooth. Peel the garlic and onion; add them to the blender with the raisins. Blend until fairly smooth adding a tablespoon or two of water if mixture is too thick to blend.
• 3. Heat oil in same skillet over medium heat. Add sauce from blender to the pan, cooking the sauce in the oil and simmer until thickened, six to eight minutes, stirring frequently. Store sauce in refrigerator up to one week.

Poblano peppers are deep green in color and great with cheese for chiles rellenos.





The heat level is pretty moderate, so these chilies are great if you’re not into a lot of heat.

On the final stop of our chili pepper tour, we have serrano peppers.





Serrano peppers are great in casseroles and salsas, and pack a medium to hot kick.

After trying out some of those recipes and gauging the heat level of these peppers, you’ll surely know what your heat preference is.

Some varieties of peppers are too hot for typical cooking or simple are not palatable... another use for chili peppers is for decoration!

Hanging peppers is really popular as an ornamental decoration.







How fun! Why not try a chili pepper wreath?





Do any of you have a great recipe that utilizes peppers? I’d love to see it!



FUN TASK:
Post your best chili pepper recipe for all of FAN CLUB to see (and hopefully try for themselves!). I’d love to discover your most creative and mouth-watering recipes.

I’ll be sending $25 gift certificates to Whole Foods (they have a great variety of chilies to choose from!) to a few of the most tasty.





xoxoxo,
Carina

My favorites are...
Kittycane
whoosthemoo

xxxooo,
Carina

KEEP UP WITH CARINA ON TWITTER - CLICK HERE TO FOLLOW HER!

Comments (19)

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My Recipe
written by Kittycane, July 23, 2010

Black Bean Salsa Yumm

Ingredients:
Black Bean Salsa

*

½ cup black beans rinsed and soaked overnight in water to cover
*

1 Pasado Chile
*

2 fresh Red Fresno chiles
*

1 red onion, chopped
*

1 lime grated zest and juice from 1 lime
*

2 Tbl Mexican Beer (optional)
*

1 Tbl Olive Oil
*

¼ cup Fresh Cilantro, chopped

Directions: for black bean salsa recipe.

1.

Sort the beans and rinse thoroughly. Combine the beans and water in a large saucepan and let sit overnight. Drain the beans. Pour in water to cover and place the lid on the pan. Bring to a boil, lower the heat slightly and simmer the beans covered for about 1 hour or until tender. Drain and rinse the beans under cold water, drain again and leave the beans until cold.
2.

Soak the pasado chile in hot water for about 10 minutes, until softened. Drain, remove the stalk, then slit the chile and scrape out the seeds with a small sharp knife, discard the seed and finely chop the flesh of the pasado chile. Note: Don´t forget your gloves.
3.

Roast the Fresno chiles over the flame of a gas burner until the skins blister and darken. Do not let the flesh burn. Seal the roasted chiles in a zip lock freezer bag or covered bowl steaming for 20 minutes.
4.

While the chile is steaming, finely chop the red onion. Remove the chiles from the bag and peel off the skins. Slit them, remove the seeds and finely chop.
5.

Transfer the beans to a bowl and add the onion and both types of chiles. Stir in the lime zest and juice, beer, oil and cilantro. Season with salt and mix well.

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written by lambsareme, July 23, 2010

I know this may sound kind of scary but it is really good.

36 hot banana peppers
1 qt. generic mustard
1 qt. vinegar
6 c. sugar
1 tsp. salt
1 1/2 c. flour

Chop peppers in blender. Puree with vinegar. Add everything but flour and bring to boil. With 1 1/2 cups flour make THIN paste with water. Boil hard (boil 3 minutes). Process 5 minutes.

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written by nightlysorrows, July 23, 2010

Black Pepper Chicken Recipe

Ingredients:

1 skinless and boneless chicken breast, about 8 oz. (cut into thin strips)
1 onion (sliced)
1 green bell pepper (cut into thin strips)
2 tablespoons soy sauce (use 1 tablespoon to marinate the chicken)
1 teaspoon freshly milled black pepper
1/4 teaspoon sugar
1/4 teaspoon Maggi seasoning
2 tablespoons oil

Method:

Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.

Heat up a wok and add cooking oil. When the cooking oil is hot, add the sliced onions and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute and add in the chicken strips. Continue to stir-fry until the chicken is cooked. Add in soy sauce, Maggi sauce, sugar, and continue to stir-fry until the onions are caramelized. Dish out and serve hot.

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written by sandydoo2u , July 23, 2010

Not sure if regular pepper works but here is a Lemon Pepper Marinade. So Good!

1 bottle Italian dressing
1 bottle honey dijon dressing
1 bottle balsamic vinaigrette
1-2 tsp. lemon pepper

Combine all ingredients and mix thoroughly.

Marinate 1-2lbs of chicken (overnight for best results) and grill. Yummy stuff!

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written by TootsieFoot, July 23, 2010

Found thiso nline a while ago and I love it. It gives the steak a little kicks

* 2 cups of your favorite beer,
* salt,
* ½ cup of olive oil,
* vegetable oil, or peanut oil,
* 1 teaspoon of cayenne pepper,
* ½ of vinegar,
* 1 tablespoon of horseradish,
* 1 teaspoon of onion powder,
* 1 teaspoon garlic powder, and
* 2 tablespoons of lemon juice.

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written by whoosthemoo, July 23, 2010

Roasted Red Pepper Hummus

* 2 cloves garlic, minced
* 1 (15 ounce) can garbanzo beans, drained
* 1/3 cup tahini
* 1/3 cup lemon juice
* 1/2 cup roasted red peppers
* 1/4 teaspoon dried basil

Directions

1. In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

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written by Tututuyou , July 23, 2010

Here is what you need to make an infused Olive Oil:

* 2 cups olive oil
* 1 teaspoon coarsely ground black pepper
* 1 tablespoon chopped fresh basil
* 1/2 teaspoon coarse sea salt
* 1 pinch crushed red pepper


I hope that you enjoy

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Bummer
written by Michelle Wolff, July 23, 2010

Gotta count me out today. I'm extra sensitive to peppers and just can't eat them. It's sad because they always look pretty and so many people like them.

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written by janya45, July 23, 2010

A great marinade

Olive Oil
Salt
Pepper
Habanero
Garlic Salt
Onion
Garlic

Chops all ingredients and then mix all ingredients together Marinate for a few hours or overnight.

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written by 3Morgan3, July 23, 2010

Kielbasa with Peppers and Potatoes

Ingredients

* 1 tablespoon vegetable oil
* 1 (16 ounce) package smoked kielbasa sausage, diced
* 6 medium red potatoes, diced
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced

Directions

1. Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
2. Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.

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written by Poohbear213, July 23, 2010

Chicken and Peppers

1/4 cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
1/4 cup balsamic vinegar, divided

Directions

*Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.

* Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.

* Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

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written by Muddybunz, July 23, 2010

Fresh Tomato Salsa Recipe
Print Options

* Print (no photos)
* Print (with photos)

Ingredients

* 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
* 1/2 red onion, finely diced
* 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
* 1 serano chili pepper (stems, ribs, seeds removed), finely diced
* Juice of one lime
* 1/2 cup chopped cilantro
* Salt and pepper to taste
* Optional: oregano and or cumin to taste

Method

1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.

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Heat Freak
written by organically, July 23, 2010

I always grow hot peppers in the summer... the cute little peppers look so pretty on the plant. This year I cut back to only three hot choices... jalapeno, cayenne, and habanero! Here's my home recipe:

Guacamole

2 Avocados
1 (or more) cloves garlic, mashed to a paste with salt and:
-bunch of fresh dill
-bunch of fresh basil
-bunch of fresh parsley (opt)
1 very small onion, chopped finely
1 small tomato, chopped finely (opt)
dash of cumin (opt)
piece of a jalapeno pepper, chopped (opt) --- I usually do the whole pepper because I love spicy
peice of cayenne pepper, chopped (opt) -- same here

Mash avocados, add garlic/herb mixture.
Mix in onion, tomato, and cumin if using.

Serve with any combination of:

Carrot sticks
sliced onion
Green Onions
tomato wedges
sliced radishes
green olives with garlic
bell pepper strips
broccoli florets
sprouts

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Easy Chicken Stuffed Chilies
written by Christi Wollin, July 23, 2010

Boneless, skinless chicken breasts, cut into strips
Lawry's seasoning salt
Long peppers...Anaheims, banana, etc.
Bacon
Toothpicks, soaked in water

Sprinkle chicken strips with Lawry's salt. Cut stem end off peppers and cut in half lengthwise. Remove seeds. Place a strip of chicken inside pepper half, wrap with bacon and secure with a toothpick. Place on the grill and cook slowly until bacon is crisp, being careful not to let them burn. Remove from heat and enjoy!

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Perfect for summer!
written by Anna, July 25, 2010

This recipe is a little hard because it requires that you have an ice cream maker (I don't, but my Mom does and luckily let's me use it and makes me lots of ice cream when i visit!)

I love mexican hot chocolate (with chiles!) and this ice cream is a great summer version of the treat:



Ingredients:
- 9 ounces fine-quality bittersweet chocolate
- 2 ounces unsweetened chocolate, chopped
- 2 cups heavy cream
- 1 cup milk
- 6 large egg yolks
- 1/3 cup firmly packed dark brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons Kahlúa
- 1/2 teaspoons crumbled pequín chilies
- 1/2 cup blanched whole almonds, toasted, cooled, and chopped

In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.

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written by Anne Britner, July 26, 2010

I have a great recipe from my boyfriends grandmother for Chili Chocolate Sauce. She usually serves it over vanilla ice cream but I like it with Dulce de Leche. Unbelievably good.

Abuelita's Chili Chocolate Sauce:

1 cup cream
2 small chilis, any kind (she uses ancho), seeds removed
8 oz. dark chocolate squares, broken up
1/4 c. brown sugar

All you do is heat the cream with the chilis until it boils, then put off the heat and steep while it cools. You have to strain it to get the chilis out, and then reheat the chili milk with the chocolate and sugar (either in the microwave or in a glass bowl over boiling water). When the chocolate melts, you're done.

Enjoy!

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written by laurajean, July 27, 2010

Love me some peppers! I love to add some kick to my food. I know I posted this recipe last week, but it is so good. It has jalepenos in it but it's not spicy but gives the potato salad nice flavor.
Bobby Flay’s Green Onion Potato Salad
2 lbs. red potatoes
1 Tbsp. PLUS 2 tsp. Kosher salt, divided
1-1/4 cups Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. white wine vinegar
1 to 2 jalapeno peppers, chopped
2 tsp. salt
1/4 tsp. ground black pepper
6 green onions (green and pale green part), thinly sliced
1/4 cup chopped fresh cilantro or flat leaf parsley

Instructions:

Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly. Slice into 1/4-inch-thick slices.
Combine Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, jalapeno peppers, salt and black pepper in large bowl. Stir in remaining ingredients and toss gently. Season, if desired, with additional salt and pepper. Serve chilled or at room temperature.

Since I've posted that recipe before I thought I could share some other ideas. To go with my potato salad, I like baked beans. I add sauteed chopped onions and sauteed chopped jalepenos along with some brown sugar with my baked beans.

And if I just want some spice, I'll just eat a serrano dipped in hot pepper paste.

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written by CHaak9603, July 29, 2010

I don't have a recipe, but I have to say these recipes sound delicious!!!!

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Spicy Roasted Eggplant Curry
written by g&g, July 29, 2010

one of my faves from the Asian Vegan Kitchen (best cookbook ever!) by Hema Parekh

2 large eggplants
3 tbps veg oil (I use only 1)
1 tps cumin seeds
1 large onion , chopped
1 tbsp ginger garlic paste
2 fresh hot green chilles , finely chopped
4 med tomatoes , corsely chopped
1/2 cup green peas
1/2 tsp tumeric
1 teaspoon coriander powder
1 tsp cayenne
1 tsp gram masala salt to taste
1 tsp of lemon juice
a tbsp fresh coriandet


1) Roast eggplants at 350 for 20-30 mins
2-let cool , peel and mash
3) heat oil in a large pan & saute the cumin and onion over medium heat till golden.add ginger garlic paste and green chillies and stir 10 seconds.
4)mix in the tomatoes , peas & add tumeric , coriander powder , cayenne peper , garam masala and salt. Cover and cook 2-3 mins until everything has blended to a thick gravy
5) add the mashed eggplant and heat while stirring , sprinkle w/ lemon juice and coriander leave

Serve with rice!

this is super yummy and the whole book is full of amazing way to use chillies in different Asian cuisines.

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