Pair them with various fruits and make jelly (or as my last batch of pineapple habanero didn't gel, it's marmalade or a sweet meat chutney topping for grilling).
I know it only uses one pepper, but this recipe is gooooood. This is a Chutney recipe that can be made with cranberry, peach or mango, or you could experiment. I've made it with cranberries and it was so insane on slices of apple.
Blanch 8oz PEARL ONIONS to make them easy to peel
In a medium pot, melt 1Tablespoon BUTTER and saute the pearl onions whole, on medium.
mince 1 SERRANO CHILE, grate 2Tablespoons of GINGER, 1 Tablespoon of LIME ZEST and add these to the pan along with 2 and 1/4 cups APPLE CIDER VINEGAR, 1 cup BROWN SUGAR, 1 cup MUSCOVADO SUGAR (or 2 cups brown, if you can't find muscovado). Bring to a boil.
Add 2# of cranberry, peach or mango, 3/4cup DRIED FRUIT(guess and experiment or you can leave this out). Turn the heat to medium-low and simmer until reduced, about 15 min.
Season with salt and pepper to taste, refrigerate. It lasts at least six weeks in the refrigerator, but makes great gifts if you can it.
Pair them with various fruits and make jelly (or as my last batch of pineapple habanero didn't gel, it's marmalade or a sweet meat chutney topping for grilling).
Grill them! They become so sweet. ...then again, that is my answer to just about any food question. Grill.
I know it only uses one pepper, but this recipe is gooooood. This is a Chutney recipe that can be made with cranberry, peach or mango, or you could experiment. I've made it with cranberries and it was so insane on slices of apple.
Blanch 8oz PEARL ONIONS to make them easy to peel
In a medium pot, melt 1Tablespoon BUTTER and saute the pearl onions whole, on medium.
mince 1 SERRANO CHILE, grate 2Tablespoons of GINGER, 1 Tablespoon of LIME ZEST and add these to the pan along with 2 and 1/4 cups APPLE CIDER VINEGAR, 1 cup BROWN SUGAR, 1 cup MUSCOVADO SUGAR (or 2 cups brown, if you can't find muscovado). Bring to a boil.
Add 2# of cranberry, peach or mango, 3/4cup DRIED FRUIT(guess and experiment or you can leave this out). Turn the heat to medium-low and simmer until reduced, about 15 min.
Season with salt and pepper to taste, refrigerate. It lasts at least six weeks in the refrigerator, but makes great gifts if you can it.
The recipe is from The Washington local and Seasonal Cookbook by Becky Selengut, Jennifer Sayers Bayger and James Darcy. https://www.amazon.com/Washington-Seasonal-Cookbook-American-Culinary/dp/9768200464/ref=sr_1_1?ie=UTF8&qid=1471468903&sr=8-1&keywords=washington+local+and+seasonal+becky+selengut