Grow Hot Peppers

How To Grow Your Own Peppers and Vegetables In Containers

Spicy Recipes: Food and Drink

Turn those homegrown peppers or freshly bought chillies into tasty concoctions. Here's a collection of both food and drink recipes for you to enjoy.

The Ultimate Spicy Margarita Recipe: Habanero, Lime and Patron Tequila

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Like the three stooges, “Peter, Paul and Mary”, and the three little pigs, Habanero, Lime and Patron were always meant to go together. They, complete each other.

Keeping that in mind, I’d like to share the best spicy margarita recipe ever.

Being of Mayan decent and in honor of the birthplace of the habanero, this recipe is based on the Yucatan three part margarita.

I guess three will be a running theme in this post. Speaking of three, in Merida, Yucatan, the mariachis don’t do the serenading, it’s the “Trios”. A group made up of three guitars, hence trios for three.

The Yucatan margarita consists of three equal parts. One part tequila (Use the good kind 100% blue agave, we use Patron), one part Controy (Mexican orange-flavored liqueur, we use Patron Citronge) and one part freshly squeezed lime juice.

In technical terms:

  • 1 oz. Patron
  • 1 oz. Patron Citronge
  • 1 oz. Freshly squeezed lime juice

You could use more than one ounce, just make sure the three parts are equal.
Now the fun begins.

Option 1

spicy margarita recipe, patron, habanero and limeYou can finely chop an habanero pepper or part of an habanero pepper or I suppose a pepper with less kick will do, then put all the ingredients in a shaker with ice and shake like the wind.

Strain into a martini glass for an Habanero Margarita Straight Up, or pour into a glass (rimmed with lime and salt) add more ice if needed.

Garnish with a lime wedge.

Option 2

Pour the Patron, Patron Citronge and lime juice in a blender add ice and an habanero pepper (with seeds if you’re brave) then blend.

This works better when making multiple margaritas that require more than 1 oz. per part.

Pour into a glass (rimmed with lime and salt) and garnish with a lime wedge.

Option 3

Instead of using regular freshly squeezed lime juice, you can use a special habanero infused lime juice. The habanero infused lime juice is made by coarsely chopping an habanero and adding it to freshly squeezed lime juice yes, seeds and all. spicy margarita recipe with habaneros

Let it sit in the fridge so that the lime juice absorbs the habanero flavors. The longer it sits the spicier it will get.

You can use this habanero infused lime juice in Options 1 and 2 above instead of adding the habanero pepper.

The new recipe would be:

  • One part Patron
  • One part Patron Citronge
  • One part habanero infused lime juice

Put the ingredients in a blender or shaker whatever option you prefer and enjoy.

Closing Note On the Best Spicy Margarita Recipe Ever

Some like to add just a splash of Blue Agave sweetener. It adds a certain “sweetness” to the margarita.

But then technically that’s not a Yucatan margarita and my preference is without it.

I’m a purist, what can I say.

Disclaimer

Yes I have discussed alcohol and as such will cover my you know what by publicly stating ‘Drink Responsibly’ šŸ™‚

Cheesy, Stuffed Jalapeno Pepper Recipe (Goes with the Jalapeno Sauce in Part 2)

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(This is part 1 of a recipe. When you’re finished, be sure to make the jalapeno sauce recipe that goes with these peppers.)

I love chiles rellenos. One of my favorite dishes to this day, which isn’t great for my lactose intolerance, but so worth the pain.

While I was playing mad scientist in my kitchen I had the the brilliant idea of combining one of my favorite foods with one of my favorite peppers. As much as I love and favor the habanero pepper, there’s no way I would do this with habaneros.

This stuffed jalapeno pepper recipe (JalapeƱo pepper rellenos) is almost like jalapeƱo pepper poppers (say that real fast ten times), but with my Mexicanness melded in.

You will need some jalapeƱo peppers, a few eggs, some grated cheese (I like Monterrey), flour, olive oil and wooden toothpicks.

Step One: Char the Jalapenos

You can use a broiler and periodically turn the jalapenos until they are completely black. The method I used was on a gas stove with the flame. I’m a glassblower and I like the fire.

Put a jalapeƱo on a skewer and let it sit right on top of the flame. You will also need to turn it periodically.

I used two burners so I could char two peppers at a time. Be careful this is an open flame after all.

Make sure the jalapeƱos are completely black and as soon as you char them put them in an air tight container. This will steam the peppers making them soft and easier to handle.

Let them steam for at least 10 minutes.

In the meantime you can go to step two.

stuffed jalapeno pepper recipe, charring a jalapeno pepper
Charring a jalapeno pepper

Step Two: Prepare the Batter

The amount of eggs needed is in direct proportion to the amount of peppers you charred. The more jalapenos you have the more batter you will need.

As a heads up, in my experiment I charred 6 jalapenos and went with 6 eggs, which was way too much. It would have worked with 3 or 4 eggs.

Separate the whites and yolks into different containers. Beat the whites until they are frothy and you get the peaks.

Add some flour and continue beating until it is completely mixed in. For 6 eggs I used 1/4 cup so less if you used less eggs.

Add the yolks and again, beat until everything is mixed. You can put the batter into a container with lid and refrigerate until needed.

Step Three: Peel the Jalapenos

The jalapeno peppers should have been steaming for at least ten minutes.

Open the container carefully and peel the charred skin off the jalapenos. The steaming process should make this a lot easier.

stuffed jalapeno pepper recipe, steaming jalapeno peppers
Steamed jalapeno peppers

Step Four: Add the Relleno

Relleno is stuffing and traditionally, chiles rellenos are stuffed with cheese.

After peeling the peppers, make a small cut down the length of the pepper, just enough to open it and get the seeds and veins out.

Don’t throw them out, you will be using them in part two when making the jalapeno sauce recipe that goes on top of the jalapeƱo pepper rellenos.
After removing the seeds and veins, stuff them with a bit of grated cheese. I used some freshly grated Monterrey, squeezed the cheese into small ovals, and placed the cheese oval into the pepper.

I then used the wooden toothpicks to close the pepper up.

stuffed jalapeno pepper recipe, Stuffing Jalapeno Peppers with cheese
Stuffing Jalapeno Peppers

Step Five: Everything Comes Together

Pour some flour onto a small plate and roll the stuffed peppers in the flour making sure they are covered completely.
Pour some oil into a small saucepan filling it up about 2 to 3 inches deep.

Heat the oil on the stove until it’s ready for frying. You’ll know it’s ready when you drop a pinch of flour in the oil and it sizzles.

stuffed jalapeno pepper recipe, Covering jalapeƱo peppers in flour
Covering jalapeno peppers in flour

Dip the jalapeƱo peppers in the egg batter that was prepared in step two and make sure they are completely covered.

stuffed jalapeno pepper recipe, Covering a jalapeno pepper in batter
Covering a jalapeno pepper in batter

Then place them in the hot oil until brown. Use some tongs to get them out and place them on a plate with paper towels to soak the oil.

In part two I’ll show you how to make the tomato jalapeno sauce that is poured on top of the jalapeno rellenos.

stuffed jalapeno pepper recipe, Fried Jalapeno Rellenos
Fried jalapeno peppers

Here are the finished jalapeƱo pepper rellenos:

stuffed jalapeno pepper recipe, finished jalapeƱo pepper rellenos with tomato sauce
Finished jalapeƱo pepper rellenos with tomato sauce.

(Tip: You can use hot peppers in your margaritas too! Here’s a spicy one that goes great with this recipe.)

Never Run Out of Peppers Again

Don’t you hate when you go to the store and they don’t have Jalapeno peppers? If you grow your own, you’ll never have that issue again! Let’s get started…

The CSA Cookbook Review ( And A Pepper Recipe That Uses The Leaves!)

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Besides gardening, I love to eat! I mean what's the point of growing all these delicious chillies if we're not going to find yummy ways to use them?

To my delight and surprise, I found out you can also eat pepper leaves!

So where did I get this information, and how did I make the savory soup pictured to the left? I got it from The CSA Cookbook by Linda Ly.

This cookbook isn't like the others. In fact, when I had stained more than a few pages while cooking from it, I knew it was one of my new favorites.

The CSA Cookbook

The CSA Cookbook

The Unique Approach Of The CSA Cookbook

So how is this cookbook different? The back of The CSA Cookbook reads like this:

If you have a community supported agriculture share (or a super-bountiful garden) you know that the joy of harvest is often mixed with trepidation: too often, some of the produce you paid for (or grew) winds up in your compost pile. Find delicious ways to use all of those veggies in The CSA Cookbook. The 105 seasonal recipes utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach -- for vegetables! You'll learn to look at produce in a whole new way and start to think twice before you discard your kitchen "scraps."

Yep, that's right, Linda cleverly teaches you how to use every edible part of the plant for cooking. Hence, the pepper leaves in the soup.

Ginger-Spiced Chicken Soup With Wilted Pepper Leaves Recipe

(Recipe from The CSA Cookbook by Linda Ly, Voyageur Press, 2015)

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2-inch piece ginger, minced
  • 4 garlic cloves, minced
  • 2 pounds skinless bone-in chicken thighs or drumsticks
  • 8 cups water
  • 1/4 cup fish sauce
  • 2 teaspoons black peppercorns
  • 1 teaspoon kosher salt
  • 2 chayotes, cut into 1-inch chunks
  • 2 cups packed pepper leaves
  • 1 lime, sliced into wedges for serving

Instructions

Heat a large pot over medium-high heat. Add the oil, onion, ginger, and garlic and cook until the onion starts to turn translucent, 2 to 3 minutes. Push the mixture aside with a long spoon, and add the chicken, and brown each side for about 5 minutes. Pour in the water, fish sauce, peppercorns, and salt, and bring to a boil.

ā€‹Reduce the heat and simmer uncovered until the chicken is cooked through, about 20 minutes. Skim and discard the foam that rises to the surface as the chicken cooks. Add the chayotes and continue simmering for about 15 minutes, until tender and translucent. Stir in the pepper leaves and heat through until wilted. Serve with a squeeze of lime over each bowl.

(Recipe courtesy of The CSA Cookbook by Linda Ly, Voyageur Press, 2015)

The book says you can use leaves from both hot and sweet pepper plants, which include Capsicum annuum, Capsicum frutescens or Capsicum chinense. If you don't have your own pepper ā€‹plants, you can get thā€‹e leaves at most Filipino markets.

And if you can't find chayotes, Linda recommends using a tender squash like zucchini.

Ginger Spice Chicken soup with pepper leaves

My Results

The Pepper Leaf Flavor

What do pepper leaves taste like? You'll be surprised.

Raw, my pepper leaves tasted kind of bitter with a black pepper aftertaste. I tried leaves from various plants and they all had this type of flavor. Honestly, I don't recommend eating them straight off of the plant.

Cooked, the leaves take on a much better flavor. After just a couple minutes in the soup, the leaves tasted like a spicy basil -- they were delicious! The leaves still had a peppery aftertaste, but the bitterness was completely gone.

pepper leaves for soup

ā€‹Pepper Leaves From My Jalapeno Plantā€‹

Getting The Chile Leaves

ā€‹If you're not sure how to harvest your pepper leaves safely, here are some tips. ā€‹

  • Don't remove all the leaves from your pepper plant during the growing season. Completely stripping the plant will interrupt photosynthesis.
  • Refrain from eating leaves that are damaged from bugs or disease. I'm sure this tip is obvious, but I thought I'd throw it in there.  šŸ™‚

When you prune your plant for optimal growth or for winterization, you now have a reason to save the foliage!

About The Pepper Recipes

The CSA Cookbook has a "Tomatoes & Peppers" section containing the soup recipe and about eight other recipes that utilize chillies. I'm especially excited to try the "Spicy Fermented Summer Salsa," "Skillet Eggs Poached In Serrano Tomato Sauce" and "Italian Hot Chile Oil" next.

And even though chillies have their own section, that doesn't mean that they aren't used throughout other chapters in the book. You'll find peppers sprinkled throughout other dishes such as the "Squash Blossom and Roasted Poblano Tacos," "Grilled Green Onions With Chile Lime Marinade" and "Spicy Stir-Fried Sweet Potato Leaves."

(Tip: If you want an adult, fiery beverage to wash all this good food down, try a spicy margarita recipe.)

The CSA Cookbook  Is Definitely Worth It

This book is valuable alone just for the pepper recipes; if you grow other veggies, this book is a goldmine of information.

I mean where else can you learn to make "Quick-Pickled Sweet 'N' Spicy Radish Pods," "Tomato Leaf Pesto" or "Carrot Top Salsa?"

We all spend so much time and effort caring for our plants. It's really refreshing to learn the many ways that we can celebrate our harvests. ā€‹ā€‹You can get  ā€‹The CSA Cookbookā€‹ on Amazon.

ā€‹By the way, if ā€‹you're interested in growing some of the produce you receive in your CSA box... save ā€‹some seeds and check out the updated and expanded Pepper Seed Starting Guide. ā€‹You'll find complete, how-to steps on all indoor growing phases, from germinating your seeds to getting your seedlings to the point where they can safely go outside. I personally use this resource to start my ā€‹plants (both peppers and other veggies), and I'm always here to answer questions!

Canning Salsa: Two Options That Preserve Your Spicy Sauce (Part 2 of a 2-Part Series)

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In this 2-part series, we provided a salsa recipe for canning. If you need that again, you can get it here.

Now that you have it, we’ll move on to how you actually preserve your homemade sauce.

Canning Salsa with Two Options

First, you have the option to use a pressure canner. This device guards against botulism and safely preserves the salsa.

Another options is a homemade water-bath canning process. This method utilizes a deep metal container, your stove and boiling water.

The water-bath canning procedure is safe to use only for salsas because the sauce has high-acid liquids and vegetables.

If you only can chile peppers, a pressure canner must be used to be absolutely safe.

Pressure Canning Your Salsa

canning salsa in a Ball jarBefore you begin the salsa canning process with a pressure canning machine, be sure you have the manufacturer’s instructions at your disposal.

The process that follows is a basic how-to guide, but the instructions for your specific pressure canner are to be followed exactly as specified to ensure this procedure is properly done.

First, pour your fresh salsa into freshly washed, glass jars and leave at least an 1 inch of space at the top.

Add 1/2 teaspoon of salt per pint, and pour in boiling water until it reaches the top of the jar.

Next, screw the jar lids on tightly and follow your instructions for putting the jars in the pressure canner.

This process will make the steam escape from the jars.

After 10 minutes of steaming, shut the petcock and allow the canning process to run for 30 minutes for half pints and 35 minutes for pints.

Finally, remove your jars from the canner’s heat source until the pressure reading reaches zero (this typically takes 30 minutes).

At this point, open the petcock and after a few minutes, release the canner to take the jars out.

Store the salsa jars in a location that has no drafts to allow the jars to effectively come down to room temperature.

Once finished, wait a day or two to check that your jars seals are tight and then place them in a dry, cool area that doesn’t get too much sun.

Water-Bath Canning Salsa

Water-bath canning does not require a special device and is ideal for your salsa because the accompanying vegetables and liquids have a high-acid content, which keeps your sauce safe.

It’s important to note that during this process, you must monitor the pH level of your sauce to ensure the safety of this preservation method.

A level of 6 or lower, for example, is a safe reading for water-bath canning, but a level of 7 or higher requires the use of a pressure canner (see above) or a freezing process.

You have the option to add lime juice, vinegar or lemon juice (or just equal parts of the lemon and lime juice) to acquire the ideal pH reading if needed.

Begin by placing a rack at the bottom of a large metal pot.

Place your washed jars on top of this rack to keep them off of the bottom of the container during the boiling process. This pot needs to be deep enough to allow for 2 inches of boiling water over the tops of your glass jars.

Next, use a separate pot to boil your homemade salsa and then let it simmer for a few minutes.

Once finished, pour all of the sauce (including the accompanying liquid) into your open jars and screw on the lids. Pour in the water, which needs to be 2 inches above the lids, and allow it to boil for a half hour.

If necessary, add more water to ensure the jars are covered at all times.

Lastly, take out the jars after the boiling process and place them in a draft-free room to enable them to cool down.

Once the temperature has gone down, ensure the lids are tight and store them in a cool, dry location until consumption.

No matter the process you use, it’s best to eat your preserved sauce within a year of canning your salsa.

It’s a good idea to write the date on the jar’s label to keep track of this.

When your ready to eat it, make sure you don’t see any bulging lids, leaking or strange appearances in your salsa. If it smells or has mold when you open it, just throw the affected jars away.

More importantly, have fun enjoying and sharing!

(Tip: Want a fiery, adult beverage to go with your homemade salsa? Check out our spicy margarita recipe!)

Here’s A Salsa Recipe You Can Use for Canning (Part 1 of a 2-Part Series)

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This post is part of a 2-part series. This first article will give you a salsa recipe for canning.

(The next post will describe how to preserve your salsa using a couple of different canning methods. You can decide which process better suits your preferences.)

If you’re on this page, you know there’s nothing like the taste of fresh, homemade hot salsa. And if you use your own homegrown hot peppers, it’s just too good for words.

The hot salsa recipe below makes 6 to 8 pints. We made sure you’d have enough to enjoy right away and to store for later.

The most important thing to remember is to use absolutely fresh ingredients.

Salsa Canning Recipe Ingredients

  • Tomatoes: peeled, cored, chopped (10 cups)
  • Chile peppers: mixture of mild, such as bell pepper, and hot such as jalapeno or habanero chillies (6 cups)
  • Onions chopped (4 cups)
  • Vinegar (1 cup)
  • Salt (3 teaspoons)
  • Pepper (1/2 teaspoon)
  1. salsa recipe for canningPlace all of the ingredients in a large saucepan and heat it to a boil.
  2. Allow the sauce to simmer for 10 minutes.

If you prefer not use vinegar in this recipe, you have the option to use equal parts of lemon and lime juice.

Also, spices may be adjusted according to your preference.

Do not modify the amount of vegetables to acid and tomatoes because it may raise the pH to a level that is unsafe for preservation.

Your homemade hot salsa generally has a shelf life of a year. Enjoy your creation throughout the months, or gift it to family and friends.

Don’t forget to continue to the canning process page where we describe a couple methods that you can use to preserve this recipe in jars.

(Tip: Here’s our favorite margarita recipe that uses habaneros and goes great with salsa!)

A Delicious Jalapeno Sauce Recipe (Goes with the Stuffed Jalapeno Peppers in Part 1)

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jalapeno sauce recipe with stuffed jalapeno peppers Use this jalapeno sauce recipe to top the stuffed jalapeno peppers from the last post.

This sauce, along with a bit of shredded cheese, will make it even better.

Stuff You’ll Need

  • 4 tomatoes
  • 1/4 of an onion
  • 1 garlic clove
  • 2 jalapenos
  • the seeds and veins from the stuffed jalapenos (the ones I said not to throw away)
  • some olive oil
  • one 8oz. can of tomato sauce

Step One

Cut the tomatoes, onion and jalapenos into small chunks.

You don’t have to chop them finely since you will be blending everything in the end. Everything just needs to fit nicely in the pan.

jalapeno sauce recipe in pan

Step Two

In a pan, drizzle a bit of olive oil thinly coating the bottom of the pan and start heating on medium.

Add the tomatoes, onion, jalapenos, garlic clove and seeds/veins from the jalapeno pepper rellenos.

Let everything heat and when the onion is caramelized and the tomatoes and jalapenos are soft, add the tomato sauce. The whole can.

Continue heating until it comes to a boil and all the vegetables are soft.

Reduce heat and add salt to taste.

jalapeno sauce recipe finished

Step Three

Pour everything in a blender and blend. The tomato jalapeno sauce is done.

Step Four

Just spoon a bit of the tomato jalapeno sauce over the rellenos, add a bit of shredded cheese on top and enjoy.

Don’t forget to remove the toothpicks!

Jalapeno Sauce In Action

Besides the jalepeno rellenos, you can use this jalapeno sauce recipe to top scrambled eggs, huevos rancheros, tacos or whatever else you can think of.

And in my opinion, the sauce tastes better warm, but you decide!

(Tip: Try this spicy margarita with your stuffed jalapeno peppers.)