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DH bought fresh chilis not dried - Now what?

13 years ago

Sent DH to get dried peppers for Mole Poblano. He brought back instead some lovely fresh peppers - Pasilla, Poblano, Yellow Wax, and Anaheim. I've only used fresh Anaheim peppers for chiles rellenos so I need some help. (Yes, I know I can dry them and then make the mole, but seems a waste to fire up the Excalibur for 1 measly tray.) Do you have suggestions?

Nancy

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Comments (4)

steff_1
13 years ago
I only use poblanos for chiles rellenos. Many recipes say you can use either. It should be good unless you don't like the slightly hotter poblano. Or make some with both and compare.

I've only used dried pasillas, but a quick recipe check found you can use them in salsas and soups.

In a pinch I've used yellow wax peppers in tortilla soup and enchiladas and we enjoy the change.
Lars
13 years ago
You can use them in Cajun recipes that call for green bell pepper plus cayenne. The chilies you have are only mildly hot, and just about any recipe that calls for green pepper plus cayenne (or any hot chili) can use mildly hot chilies in place of both. You can put them on pizza, in pasta sauce, in Spanish rice, Jambalaya, gumbo, migas, omelets, bean dishes, deviled crab (I have a recipe for that, if you are interested), quesadillas, etc. Just don't use them in salads, as they taste better cooked.

Lars
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annie1992
13 years ago
Darned if I know, Nance, I'm such a wuss I'd never dream of using a fresh hot chili for anything at all, outside of an occasional jalapeno in a sauce of some type.

Elery says if you put them in the food processor with some salt and olive oil, you can store the paste in the refrigerator for a couple of months and use it as you need it in chili, soups, sauces, fresh salsa, whatever you might like.

Hey, you could make some fresh salsa with some, just on time for SuperBowl. And I've seen some fruit salsa recipes that might be good with chicken for fish.

Annie
Matthew Tracy
13 years ago
I have used yellow wax peppers to make some jalapeno popper like things. You can also use any of the others I imagine. Cut the peppers length wise and seed them.

Mix cream cheese, Parmesan, and a few other cheeses if you prefer. Use a piping bag to fill the long peppers. Bake at 450 until peppers soft and cheese bubbly. You can also wrap in bacon first before cooking.

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