- Aug 7, 2008
- 1,489
- 10
Today's Pepper Pick
- Thread starter cajunsmoke13
- Start date
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Beautiful peppers and a good haul. What are the lighter, more yellow small peppers you have next to the jalepenos? And what do you usually use them for? I have some hot banana peppers and some sweet peppers going right now.
- Mar 12, 2009
- 14,477
- 58
Nice looking harvest for one day. I know where those jalapinos are going. We had something eat all the top of our peppers this year. It's Fla go figure?
- Aug 7, 2008
- 1,489
- 10
It's been a week since I picked. Little yellow ones are not yet ripe tabascos. Need to put out on the sun to ripen. Should have waited on those. Beginnner mistake on the tabascos. I have canned 3 batches of japs so far. Anyone have a good Chile rellenos recipe? Thanks to all
Beautiful peppers! Wow, nothing beats a long growing season, does it? I grew tabasco's last year and they were really nice left to ripen on the plant. Very good haul you have there, and keep the pics coming later this summer!
cookerlady
Newbie
cajunsmoke13
Here is a recipe for chili rellenos:
3 or 4 large anchos or anaheims
1 lb monterrey jack cheese
1 lb cheddar cheese
4 eggs beaten
2/3 cup cream
2 Tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Put chilies in large ziploc bag. Put in microwave 3 to 4 minutes. Let them steam up, then let set awhile. Open up chilies and take out the seeds(scrape). Line an 8 x 8 inch pan with chilies. Put shredded cheese on top of chilies. Blend eggs, cream, flour, baking powder, and salt together. Pour sauce over cheese and bake at 350 for 30 minutes.
Note: when I make this recipes, I use Meunster cheese instead of Monterrey Jack cheese. I cut the Meunster cheese in sticks and put them inside of the chilies. Then I top with the monterrey jack cheese.
Note #2: I do not claim these are authenic. But theses might be a tiny bit bettter for you than the fried version.
Here is a recipe for chili rellenos:
3 or 4 large anchos or anaheims
1 lb monterrey jack cheese
1 lb cheddar cheese
4 eggs beaten
2/3 cup cream
2 Tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Put chilies in large ziploc bag. Put in microwave 3 to 4 minutes. Let them steam up, then let set awhile. Open up chilies and take out the seeds(scrape). Line an 8 x 8 inch pan with chilies. Put shredded cheese on top of chilies. Blend eggs, cream, flour, baking powder, and salt together. Pour sauce over cheese and bake at 350 for 30 minutes.
Note: when I make this recipes, I use Meunster cheese instead of Monterrey Jack cheese. I cut the Meunster cheese in sticks and put them inside of the chilies. Then I top with the monterrey jack cheese.
Note #2: I do not claim these are authenic. But theses might be a tiny bit bettter for you than the fried version.
- Aug 7, 2008
- 1,489
- 10
Making me jealous with those harvests. My peppers are so little still, and some I haven't even been able to put out since nighttime temps are way to cold, so on the heated blanket indoors they sit...
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