The CookingBites recipe challenge: chilli peppers

Pickled Jalapeños

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Recipe - Pork-and-Green-Chili Stew


Well, I knew I was taking a chance making something so chili pepper-heavy for MrsT, and this uses just over a pound of chilies, so it’s definitely chili-forward.

Spooned it up, alongside some rice, warmed corn tortillas, and lime…and waited for the verdict.

“Ewww, I can smell the peppers from here. I’m not gonna like this!”
“Just try it.”
“Ok…<takes tiniest spoonful>…OMG! This is…!…this is!…this is fantastic! What’s in this?!”

Another unexpected winner. :cool:

Using mostly Anaheims, with just a few serranos, this isn’t going trip anyone’s Heat-O-Meter, but it’s packed full of that sharpness, almost sourness, that some milder chilies have.

What’s nice about that is that it cuts through the richness of the pork shoulder, and they blend so well to make something that’s a little bit velvety, a little bit acidic, and a whole lot delicious.

This one has quickly jumped to the top of my “Gotta Make That Again” list.
 
…and what is it about dried whole chilies? I can’t find any at any of the easy-to-get-to shops! 😠
 
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