Right before the frost this past year, I stashed a lot of hot peppers in my freezer. I already wrote this post about preserving peppers, which included the whole idea of just stashing them in the freezer for later in the winter instead of rushing to deal with all of them right away. Since “later in the winter” is officially here, I’m trying to deal with this ridiculous wall of peppers when I open the freezer door, and I thought I’d share a couple of the recipes that I’m making. Before you say it, I know, hot pepper jelly is always my absolute favorite idea for using chili peppers, but I already have enough hot pepper jelly to last through several apocalypses. And since people always ask for a good recipe for hot pepper jelly, here’s my tip: I’ve tried almost all of them, and in the end I decided my favorite is just the recipe in the sure-gel box. The high sugar one. It turns out awesome.
So, if you’ve already made enough hot pepper jelly to satisfy the cravings of your friends, relatives, and hungry neighbors, here are a few more ideas:
Escabeche Vegetables, from Canning For A New Generation, by Liana Krisoff-
I’ve had pickles similar to these in lots of taquerias in San Francisco. They’re addictive, with the kind of spicy heat that makes you almost want to stop eating them, but they’re so good you just have to have one more, even though you’re starting to sweat. They’re perfect with a beer and a burrito, and I’m so excited to have my own jars in the pantry now.
I haven’t actually tasted it yet since the peppers are still fermenting on the windowsill, but I’m pretty sure I’m gonna end up doing a monster batch once I taste this first one (because sriracha is inherently delicious and there’s no way one small batch is gonna do the trick).
I’ve never tried these before, but I’ve heard people go absolutely crazy about them, and I can’t wait to see how they taste.
I’m really excited for these, because I generally like bread and butter anything. I can hear them screaming out to get put on top of a burger, fresh off the grill, or maybe diced and put in egg salad if you wanted to get really crazy.
I haven’t actually tried any of these yet since pickles need a few days to mellow out after you make them, but I’ll report back when I do. Can you think of any recipes that I’m missing? If you have something you love to make, please leave a link in the comments. I still have ten huge bags of jalapenos in my freezer and I really need to get them outta there!