Suggestions for using an abundance of chiles

Marie N.

Help! I have an abundance of hot banana peppers, poblano chiles, and jalapeños. Could you suggest ways to use them? Most recipes require just 1-2 and I have bags! I'm at a particular loss for using the hot banana peppers. Or if there are good ways to preserve/freeze them. Thanks.

Lynn C. (Q&A ID 662)

Hi Marie - Here are some ideas:

• Pickling - This is an especially good option for the banana peppers. Use them on sandwiches, in salads, on pizza, or for nachos.
• Freeze - You can chop and freeze peppers for future cooking. I would chop, spread on a sheet tray, then freeze. Once they are frozen you can transfer into small zipper-lock freezer bags. They will lose much of their crunch, though, so I would only recommend using them in cooking where you are hoping to soften them anyway. You could also use these to make hot pepper jelly.
• Drying - This is a little bit more complex, but could be a fun project. The easiest way to do this is with a food dehydrator. They *can* be dried in the oven on a very low temperature, but it can take days of having your oven on continuously to do that. You can also string them up and let them dry outside in the sun. Follow the instructions here.

Here are some Milk Street recipes that could help "deplete" your abundance as well!

Pickled Chiles

https://www.177milkstreet.com/recipes/pickled-chiles

These pickled chilies, made with jalapenos pickled in fish sauce, lime juice and a little sugar, are an easy, versatile upgrade to serve with everything.

Cilantro-Jalapeño Adobo Sauce

https://www.177milkstreet.com/recipes/cilantro-jalapeno-adobo-sauce

Our easy Cilantro-Jalapeño Adobo Sauce, made with chilies and garlic, has a complex, charred flavor that goes well with everything.

Guatemalan Salsa (Chirmol)

https://www.177milkstreet.com/recipes/guatemalan-salsa-chirmol

This Guatemalan salsa is smoky and deep thanks to broiled red onion, jalapeños and chipotle chili in adobo.

Good luck! Best, Lynn C.