It has been cold and rainy, and nothing can brighten the skies more than a little spice right? Chili peppers are a great addition to any savory meal to get that spice across and awaken the senses.
- Chili Peppers are rich in vitamins and minerals. Chili Peppers contain Vitamin C, Vitamin B6, Vitamin K1, Potassium, Copper, and Vitamin A
- Chili Peppers also contain high level of antioxidant carotenoids, specifically Capsanthin. This is not only responsible for their red color, but it has powerful properties known to fight cancer
- Chili Peppers also contribute to pain relief and weight loss
Recipes:
Pan-Seared Green Chili Pepper (spicetheplate.com)
- 4-6 Basque Fryer Green Chili Peppers
- 1 tablespoon Oil
- 4 cloves Garlic, minced
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 1/2 tablespoon Sugar
- 2 tablespoons Water
- Cut off the top of the peppers and remove the insides with your hand or a small spoon.
- Take each pepper separately and smash between the flat side of your knife and the cutting board to flatten them.
- Pat dry with a paper towel and set aside.
- Whisk minced garlic, soy sauce, rice vinegar, sugar and water in a small bowl and set aside.
- Heat oil in a skillet over medium heat until shimmering, pan-sear for 3 minutes each side with lid on.
- Pour the sauce mixture around the pan, simmer 2-3 minutes until the sugar has dissolved and sauce has thickened.
Hearty Pepper Chili (barefeetinthekitchen.com)
- 1 pound Hot Sausage
- 1 medium Onion, chopped into 1/2 inch pieces
- 48 ounces Kidney Beans in Mild Chili Sauce
- 3 large Bell Peppers
- 4-6 medium Tomatoes
- 2 1/2 tablespoons Mexican Spice Mix
- 1/2 cup fresh Cilantro
- 2 medium Limes
- Optional Toppings: Fresh Cilantro, Green Onions, Sour Cream, Shredded Cheese
- Cook and crumble the sausage in a large pot over medium high heat. Add the onions to the skillet when the meat begins to brown.
- When the onions are tender, add the beans, bell peppers, tomatoes, and Mexican spices. Bring to a simmer until the peppers are tender, about 10 minutes.
- Remove from the heat, stir in the cilantro and lime juice. Scoop into bowls and garnish with the toppings of your choice. Enjoy!
Jumbo Stuffed Shrimp with Cilantro Chilis (foodnetwork.com)
- 8 Jumbo Shrimp, in the shell
- 3 sprigs Fresh Thyme
- Juice of 2 Limes
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 1 clove Garlic
- 1/2 large Jalapeno
- 2 Scallions
- 1 cup Coarsely chopped fresh Cilantro Leaves
- Remove from the heat, stir in the cilantro and lime juice. Scoop into bowls and garnish with the toppings of your choice. Enjoy!
- In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
- Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.
