A glance in just about any direction at the Hollywood farmers' market reveals some colorful variety of capsicum, from the fiery red lantern chile to the sweet brown chocolate bell pepper. Click through to see the full spectrum, and let us know how you're enjoying peppers this season. Are you roasting, storing, making hot sauce or schug?
Sweet chocolate bell peppers and spicy Hungarian wax peppers
Spicy Chinese lantern and habanero chiles
Serrano and jalapeño peppers
Bell peppers, poblano peppers, and Anaheim chiles
Cherry peppers, jalapeños, and pimientos de padrón
Peacock Family Farms has an especially dazzling selection of peppers
• For more information on the Hollywood farmers' market and other Los Angeles area markets, visit Farmernet.com
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can someone tell me what to do with all the peppers my CSA has been sending me? Raw peppers don't agree with me and even cooked I generally don't care for the taste, but I don't want to waste.
How can I completely transform and or mask the flavor for something delicious and tasty I will actually enjoy rather than force down?
So far I really only like peppers in roasted pepper aoli. I have mostly sweet, bells, and a few pablanos. All very waxy and mild, so its not even like its a jalepeno I can make salsa with!
@roseslaw Perhaps you could make a jelly or jam? Since you seem to like roasted peppers (at least somewhat), here's a recipe for which calls for roasted peppers from a jar, but you could just roast your own. And here's a second recipe with fresh, rather than roasted, peppers.
I would roast them.
I bought a basket of about 20 peppers a few weekends ago and proceeded to roast them all on the BBQ, peel them (char them, then put them in a paper bag for 5 minutes and the peel comes right off), and freeze them.
They're great for making roasted red pepper and roasted tomato soup or your roasted pepper aïoli.
In the past week I've made pickled peppers and hot sauce! you can read more and get the recipes here: www.sprinklewithsalt.blogspot.com