Really, fall could just as easily be called “soup season.” All the kids are back at school, spreading cold germs as fast as their noses can run, and sharing the bounty with their parents and teachers. Who, in spite of their heroic defense, succumb eventually. Dave DeWitt’s Fall Into Spicy Soups article is a great primer on soup in general. His Cream of Jalapeno Soup with Chicken, though, is tasty whether you’re sick or not.
Candied Peppers: How-to
Harald Zoschke’s excellent article on candied chiles is another great way for preserving your little garden hotties and it makes them sweet to boot. Here’s the process he wrote up for us in Candied Capsicums. You can also check his original story for recipe inspiration.
Oregano-Garlic Green Chile Vinegar: Recipe
I’m not a patient man unless it comes to barbecue. Even then, it’s an internal struggle between my personalities to keep myself from checking the smoker too often. Luckily, you don’t need patience to make good use of your chile harvest. Vinegars, oils, and extracts are all instant gratification for putting hot peppers to good use. This oregano-garlic green chile vinegar recipe is a good one, as are the others in this article.
How-to: Making Chile Powder
Most of us are harvesting our chile bounty right now. If you’re new, the big question confronting you is what to do with all of these pepper pods. Smoke ’em? Dry ’em? Give them away? There’s plenty of information on what to make of pods here but if powder is your poison, here’s what you can do according to the pope.
Spicy Winter Harvest Salad
This marinated spicy salad is rather like the traditional Mexican Christmas Eve Salad and takes advantage of fall vegetables. Substitute celery for the jicama, add oranges or apples, and you have a lower-fat take on a Waldorf salad.
Pumpkin Hot Sauce (Yedubba We’t)
There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this Ethiopian one at Fiery Foods Central. Sever this sauce over starchy dishes such as plantains, yams, or rice.
Chipotle-Pumpkin Seed Butter
In case you haven’t noticed, the Pope of Peppers re-launched (re-anointed?) the SuperSite as Fiery Foods & Barbecue Central. Everything has been reorganized and it serves as the mothership for our other sites like the Scovie Awards, Dave’s personal blog, our Fiery Foods Show, and, of course, this here lil’ ol’ blog too. Earlier today I was surfing the mothership when I found this great chipotle pumpkin seed recipe just in time for Halloween. It’s an excerpt from Elizabeth Karmel’s Soaked, Slathered, & Seasoned: A Complete Guide to Flavoring Food for the Grill.
