Tag Archives: jalapeno

Lizette’s Dilly Beans

Late August and September are when my garden is most productive.  Tomatoes, squash, peppers, and LOTS of beans.  They need picked twice a week!  Definitely more than I can keep up with, so what to do?  Make my friend Lizette’s Hot and Spicy Dilly Beans, of course! Just as easy as regular cucumber-based dill pickles, but even more yummy.  

let cool and label

Head out to the garden or farmer’s market and grab some dill, garlic, jalapenos and green beans.  Mine are purple, an heirloom variety called Royal Burgundy.  They turn green when cooked, unfortunately.  Although, these pickles retained some of the purple color in the brine!  I’ll give you the brine proportions (make more as needed) and what you’ll put into each jar.  It’s easy to adjust as you go.

ingredients

  • 5 cups vinegar
  • 5 cups water
  • 1/2 cup pickling salt
  • peeled whole garlic cloves
  • fresh heads of dill
  • jalapeno peppers
  • fresh green beans

Sterilize jars, rings and lids; make your best guess at how many you’ll need.  I try to over-estimate so I don’t have to stop mid-process to get more ready.

Get your brine going (vinegar, water and pickling salt) at the same time you start water boiling in your canner.

prepare brine and canner

Wash and snap the stem ends off the beans.

snap beans

Peel garlic and wash and cut jalapenos in half length-wise.  Remove seeds and veins if you want your beans less spicy.

cut jalapenos

Place a head of dill and a clove or two of garlic at the bottom of the jar.

dill and garlic on jar

Fill the rest with beans, and then squeeze in a jalapeno half.

beans and jalapeno in jar

Add boiling brine, leaving 1/2 inch head space.  Use a knife to help any air bubbles come to the surface, and add more brine to keep the 1/2 inch head space if needed.

add brine

Wipe the rim and adjust the lid.  Process 10 minutes in boiling water. 

process

Remove jars and let cool.  Label each jar with the date.   If any refused to seal, re-water bath them, or keep them in the fridge.

let cool and label

Let your Dilly Beans sit for a day or two for full crispy-spicy-dilly yumminess.  Save a jar for midwinter and enjoy the taste of summer.  Perfect for your holiday relish trays!

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Filed under Canning and preserving, food gifts, Garden produce, Holiday foods, recipe, side dish, snack, Vegetarian

Perfect Peach Salsa

Peach season.  Farm stands loaded with luscious glowing orbs of yumminess.  Perfect for eating fresh.   The juice running down your arm?  No worries!  All hail the glorious peach!  Enjoy them fresh now, and save some to brighten the dark days of winter.  So many options to save peaches: canning, freezing, pie filling, jams, jellies, and butters.  One of my favs is the spectacular combo of sweet and heat, peach salsa.  Yummy as a dip and as the perfect condiment to Mexican foods, especially in my humble opinion, fish or chicken tacos!

yum1

Make it and store it in the fridge or can it to have all winter.  Peach salsa is an easy canning project–don’t fear the canner!  Recipe from the Ball Complete Book of Home Preserving

ingredients

  • 1/2 cup white vinegar
  • 6 cups chopped, peeled and pitted peaches
  • 1 1/4 cup red onion, chopped
  • 4 jalapeno peppers, finely chopped (seeded as well if you want to tone down the heat)
  • 1 red bell pepper, seeded and chopped (I used a green pepper, because that’s what I had on hand–red would make a pretty salsa, though!)
  • 1/2 cup loosely packed, finely chopped cilantro (Ok to leave this out if you hate cilantro)
  • 2 TBSP honey
  • 1-2 cloves garlic, minced or pressed
  • 1 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper

Prepare your canner, jars, lids and rings.  Combine all ingredients in a large stainless steel pot and bring to a boil over medium-high heat, stirring constantly.  (Placing vinegar into the pot first and chopping peaches into it as you go will stop peaches from browning.)

chop and combine

Reduce heat and and boil gently, stirring frequently until slightly thickened, about 5-10 minutes.

Boil and simmer

Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace with more salsa if needed.  Wipe rim, center lid and screw band down to finger-tight.

ladle into hot jars

Process in hot water bath canner for 15 minutes for 1/2 pints, 20 minutes for pints.  Remove canner lid, wait 5 more minutes and remove jars.

process for 15 min plus 5

Let cool for lids to seal–you’ll hear a “thunk,” and the lid will be concave.

remove and let cool to seal

Label your pretty jars with the date canned.

label lids

Peach Salsa makes a lovely gift, but be sure to save some for yourself to enjoy!  Yum!

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I’ve noticed people either love or hate the whole “sweet and heat” thang.  Which side are you on?

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Filed under Canning and preserving, dairy-free, Garden produce, snack, Vegetarian

Chili-Stuffed Peppers

This year has been a very good year for peppers in my garden.  This is the Big Bertha Bell pepper I picked this week that inspired a cruise around my fave vegan blogs for a stuffed pepper recipe.

big bertha

Success!  The Fat Free Vegan to the rescue!  I modified her recipe just a bit and loved the result; definitely a keeper.  I grew up eating peppers stuffed with a burger mixture, which I always loved, and these are just as yummy!

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I had everything I needed in my pantry and garden:

ingredients

  • 1 medium onion, chopped fine
  • 1/2 package fresh mushrooms, diced
  • 1 jalapeño pepper, minced (or more to taste)
  • 2 cloves garlic, pressed or minced
  • 1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
  • 1 1/2 cup corn kernels, fresh or frozen
  • 1 15-ounce can diced fire-roasted tomatoes
  • 1 cup prepared rice (I cooked 2 cups, and saved the remainder for other recipes)
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoon chili powder (or more, to taste)
  • 1 teaspoon salt
  • 5 bell peppers

For toppings:

  • 2 green onions, thinly sliced
  • cilantro, chopped
  • fresh tomato, chopped
  • avocado, sliced

Preheat oven to 400F.

Saute onion in a bit of veggie broth or water until translucent, about 3-5 minutes.

saute onions

Add mushrooms, jalapeno, and garlic.  Cook until mushrooms soften, adding broth as needed to prevent sticking.

add garlic mushrooms jalapeno

While onions and mushrooms cook, cut an opening down the side of each pepper, leaving the stem end on.  Carefully remove ribs and seeds.

cut opening in peppers

Chop the pepper parts you just cut off and add them to the pan.  Saute for a few more minutes to allow them to soften.

add diced pepper

Add beans, corn, fire roasted tomatoes, and spices.  Stir to combine and cook for a minute or two to blend the flavors.

add beans corn tomato spices

Add cooked rice.  1 cup was what looked right to me, but add more or less to your own taste.  Stir to combine.

add rice

Spray a pan with cooking spray and arrange peppers in it.  Stuff each with the filling.  Don’t they look yummy?!

stuff peppers

Bake 30-40 minutes, until peppers are tender.

bake til tender

Arrange toppings next to a pepper to serve, or place them on top.  Enjoy!

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yum3

I couldn’t stop making the yum sound.  I was a bit worried these wouldn’t be as hearty as a meat-stuffed pepper, but turns out they are just as satisfying if not even more so.  I had a fair amount of stuffing left over, which we’ve made into some mighty yummy burritos.  I think it would also be fabulous as a squash stuffing, and as a topper for a tofu scramble.  Yum, yum, yummy!

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Filed under comfort food, dairy-free, dinner, Food memories, Garden produce, lunch, recipe, Vegetarian

Quick and Easy Fajitas

My husband Michael is a huge fan of Mexican food; he would eat it every day, every meal.  Yup.  I like to experiment with new things that don’t always end up hot and spicy.  So after a few days of not-Mexican food, it was time.  Leftover steak from Western Colorado Cheese Steak paninis was perfect for a big ol’ batch of fajitas.

Fajitas are super easy to make and come together quickly, especially if the meat you use is already cooked.

  • 2 bell peppers, thinly sliced, colors of your choice
  • 1 onion, thinly sliced, rings separated
  • 1 hot pepper of your choice, minced (This is a jalepeno and ended up WAY more spicy than usual!  Does it look threatening?  Not unusually so…)  
  • 2 tsp cumin
  • a shake or two of red pepper flakes (I opted out of these, as it became apparent that the jalapeno would be plenty, plenty hot enough!)
  • 1/2 pound meat of your choice, pre-cooked, thinly sliced.  Or tofu or mushrooms if you want to keep your fajitas vegetarian.
  • tortillas
  • toppings of your choice–the usual suspects–avocado, sour cream, cheese, tomatoes, green onions, black olives,….

Clean and slice bell peppers into thin strips.

Peel and slice onions thinly, separating rings, mince the jalepeno.  (Look at those teeny, tiny pieces of jalapeno.  Look at the pile of them compared to the pile of everything else.  Really seemed reasonable at the time.)

 

Heat oil in a large skillet over medium-high heat.  When the oil starts to shimmer, add veggies and saute until they start to caramelize.  This was when I discovered the jalapeno was uber-spicy-hot.  The evil vapor steam rising off the tiny, tiny jalapeno bits rose up and jumped down my throat.  By then it was too late to reduce the amount of jalapeno, but I did opt out of red pepper flakes.  Good decision.

Add meat, cumin (and red pepper flakes if using), and heat through. 

Warm tortillas.  Pile a healthy bunch of yummy, fragrant fajitas into tortillas and top as you wish.

I’m here to tell ya that these fajitas were yummy, but hot-hot-hot because of that jalapeno!  I had to get more sour cream.  And water.  And a tissue.  Michael was happy-happy-happy with the heat.  Happy hubby=a very good thing.

If you have leftover meat from something, fajitas are one of the quickest ways to get a yummy dinner on the table.  Perfect for anyone with a super busy schedule or anyone (like me) who forgets to plan something for dinner, then happily remembers, “Oh!  I can make fajitas!  Yummy!”  Feel free to leave out the jalapeno altogether.  🙂

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