Thanks to all who stepped up to the bulk dried chilies challenge. The range covered by your collective experimentation was certainly impressive…soups, moles, salsas, pasta sauces, steaks and even desserts! Here’s a roundup:
Several members of gather.com have been experimenting with the peppers. Shannon led the charge with habanero salsa using, um, dried habaneros. Lynn built on that recipe, writing about grinding chilies for use in salsa, including some great tips for those planning on doing this at home.
Olga posted a great ragu with panca peppers recipe involving our dried aji panca peppers. And, she just added a very tempting Russian cabbage soup recipe that included our dried de arbol peppers.
Chef Bliss used our dried chipotle peppers to make spicy teriyaki flank steak, saying of the final product, “Delicious! It had a really nice spicy flavor, I love these!”
Kate of “Les Petites Image” made a beautifully green 7-pepper (aka Butt Burn) salsa incorporating several of our bulk chilies (and excellent step-by-step photos)!
MaryAnne reviewed some of our dried de arbol peppers, dried aji panca peppers, and dried aji amarillo peppers. She included some great ideas for how to use each.
Finally, for those of you brave enough to try using dried chilies in dessert (the chocolate/chile combo is all the rage these days), check out Urthona’s truculent chocolate cake experience. He made mole too, using ghost chilies, habanero chilies and dried chipotle chilies. After initially being concerned by the intense heat of the ghost peppers, he later wrote, “…honestly, the ghost chili has a fantastic flavor when it’s mellowed out with some other things.”
Thanks again to all of you for sharing these fabulous recipes!
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Justin, I just saw a few ways to use the chilies I didn’t know about. The Russian Cabbage Soup has my immediate attention. Thanks. And we will continue to use these peppers. It has been such a delightfully fun experience. As well, I definitely intend to give the Habanero Sauce as a present to my relatives for Christmas. It was that good. Everyone will love it and some will be able to eat it without adding to the cheese dip while others will have to add it to the cheese dip. We are able to eat it both ways and love it. Shannon came up with a winner on that. My husband absolutely loves it. You’ve got a great site going here. I enjoy reading all the different articles that are posted. I even sent the kangaroo recipe to a friend. He told me he grew up on “roo” meat. Now I’ve got to start seeing the other recipes I didn’t see already. Thanks for posting this. Lynn A.
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Thanks, Lynn! Tomorrow, we are going to be working with the chilies also…making chili oils and chili pastes…then, of course, posting them here. Thanks for reading and for spreading the word. And…stay tuned!
Thanks for the mention, Justin! I just sent you a recipe today that used both the ghost chiles and whole nutmeg. Spicy and wonderfully fragrant!
Talk to you soon!
Justin, I am glad to hear this. Will look to see what is posted tomorrow. Once we got into the chilies, we want to know how to do it all.
Shannon, I saw the recipe…looks great! Keep ’em coming…
Lynn, it will probably take a few days to start trickling out the chili recipes…our chef and photographer are getting started right now. Can’t wait until lunch!
Thanks for the mention!! I really love the chipotles and add them in to anything I can!! I’m waiting for the day the family says “enough”!! But I don’t think that day will come anytime soon!! Thanks again!