What to do with this bag of green chillies? Approx 600 grams
Got these for cheap at the local fruit and veg market, approx 600grams. They aren't very spicy, but have a nice flavour. Looking for recipe ideas or things I can make with them!
by BigHelloToYou
7 Comments
asicarii
I toast those and make a pasta dish with tomato cream sauce and some chicken.
VexTheTielfling
Pork in green sauce is my favorite dish that has plenty of peppers. Pork ribs and loin cut in bite sized chuncks, fried until plenty of color develops. The peppers are boiled and blended with onions, 1 tomato, garlic, some cumin, chicken bullion. throw slivered onions in with the pork and fry those before adding the sauce. Boil pork in sauce for 20mins or until the pork rib is tender but not completely falling off the bone. It too watery you can make a slurry of corn flour or corn starch and with cold water and add to the boiling stew, the slurryshouldn’tbe more than half a cup max make sure to cook the slurry into the stew or youll taste the raw flour. It goes well with a side or beans, rice, flour tortillas.
genericusername0421
Roast them, peel them, apply liberally to anything and everything. Green chile is my favorite, I once had a green chile apple pie and it was fantastic.
ProfessionalMottsman
These are perfect for making into pickled chillies. Basically need boiled in vinegar with garlic then stored for a few weeks in a jar. Then they go with everything. I like to do it with a few kilos though as they don’t last long !
Maddy_Wren
I would do one of two things with them.
I do this first one with green beans and okra sometimes.
Get a dry skillet hot. Add the dry peppers without any oil or spice and let the hot skillet blacken them up and soften them a little bit. When the peppers are sufficiently cooked and blackened, throw in some salt, pepper, and whatever other seasoning you like (I like freshly ground cumin), toss them with your favorite spatula to evenly coat them. Then add just a little bit of olive oil and toss them one more time before taking them out.
Eat them as a side dish.
–
The other thing I like to do with green chili is make a chicken stew. I use my instantpot for this, but this could be modified to be done stovetop or in the oven.
Put a whole chicken (minus the giblets and whatnot), a coarsely chopped onio or two, all the chili peppers minus the stems, a large diced and peeled potato, and a couple fresh tomatoes into your instantpot. Add the juice of one lime and one lemon. Herbs and spices. I put in whole garlic cloves, ginger, several sprigs of sage, and lots of cumin. Pressure cook for 25-30 min. Release the pressure. If you do this in the oven or stovetop, it will probably take more like 90-120 minutes. You want the chicken cooked all the way through and the potatoes, onions, and tomatoes should be almost completely dissolved into the broth.
Transfer the chicken to your cutting board, and the rest of the stew to the stove top to simmer. Let the chicken cool for a minute and then remove the meat from the bones. Throw away the bones (you already made broth with them) and put the shredded chicken meat back in with the brothy stuff. Add water if you want it soupy. Otherwise, it is great on tacos or just on top of rice.
Eisie
Salsa
Dylan_Is_Gay_lol
You can roast em, peel em, and freeze em if you don’t plan to use them right away. Really, they can be used in a multitude of recipes.
7 Comments
I toast those and make a pasta dish with tomato cream sauce and some chicken.
Pork in green sauce is my favorite dish that has plenty of peppers. Pork ribs and loin cut in bite sized chuncks, fried until plenty of color develops. The peppers are boiled and blended with onions, 1 tomato, garlic, some cumin, chicken bullion. throw slivered onions in with the pork and fry those before adding the sauce. Boil pork in sauce for 20mins or until the pork rib is tender but not completely falling off the bone. It too watery you can make a slurry of corn flour or corn starch and with cold water and add to the boiling stew, the slurryshouldn’tbe more than half a cup max make sure to cook the slurry into the stew or youll taste the raw flour. It goes well with a side or beans, rice, flour tortillas.
Roast them, peel them, apply liberally to anything and everything. Green chile is my favorite, I once had a green chile apple pie and it was fantastic.
These are perfect for making into pickled chillies. Basically need boiled in vinegar with garlic then stored for a few weeks in a jar. Then they go with everything. I like to do it with a few kilos though as they don’t last long !
I would do one of two things with them.
I do this first one with green beans and okra sometimes.
Get a dry skillet hot. Add the dry peppers without any oil or spice and let the hot skillet blacken them up and soften them a little bit. When the peppers are sufficiently cooked and blackened, throw in some salt, pepper, and whatever other seasoning you like (I like freshly ground cumin), toss them with your favorite spatula to evenly coat them. Then add just a little bit of olive oil and toss them one more time before taking them out.
Eat them as a side dish.
–
The other thing I like to do with green chili is make a chicken stew. I use my instantpot for this, but this could be modified to be done stovetop or in the oven.
Put a whole chicken (minus the giblets and whatnot), a coarsely chopped onio or two, all the chili peppers minus the stems, a large diced and peeled potato, and a couple fresh tomatoes into your instantpot. Add the juice of one lime and one lemon. Herbs and spices. I put in whole garlic cloves, ginger, several sprigs of sage, and lots of cumin. Pressure cook for 25-30 min. Release the pressure. If you do this in the oven or stovetop, it will probably take more like 90-120 minutes. You want the chicken cooked all the way through and the potatoes, onions, and tomatoes should be almost completely dissolved into the broth.
Transfer the chicken to your cutting board, and the rest of the stew to the stove top to simmer. Let the chicken cool for a minute and then remove the meat from the bones. Throw away the bones (you already made broth with them) and put the shredded chicken meat back in with the brothy stuff. Add water if you want it soupy. Otherwise, it is great on tacos or just on top of rice.
Salsa
You can roast em, peel em, and freeze em if you don’t plan to use them right away. Really, they can be used in a multitude of recipes.