How can I make the best use of chocolate peppers?

mfg
  • How can I make the best use of chocolate peppers? mfg

    One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips on additional uses for them; particularly in how to make them more expressive of their flavor (i.e. is it particularly important to roast them before use, etc).

    (If you're unfamiliar with these, they are poblano-ish looking peppers with a purple-ish color to them; they have a subtle, sumptuous chocolate-y profile and pair very well with very hot peppers.)

    For example, I have made Chile Rellenos with them and they were very good; but recently I tried to incorporate them into a simple rice and eggplant dish and they didn't flavor the dish very well at all. I'm wondering if pre-roasting them ahead of time might have made them a better ingredient or if perhaps some other technique could have made them more worth including.

    What sorts of preparation techniques or ingredient combinations would best utilize this unique ingredient and help enhance its flavor?

  • In general, you can roast peppers to develop a richer flavor. Then skin the pepper and you can use it for salsas, sauces, or just slice/dice it up for a sandwich.

Tags
flavor chili-peppers
Related questions and answers
  • anyone who has had this same dish I'm referring to. To be more specific, I'm looking for the various types of ingredients used for flavoring this dish around central/south America, not a specific recipe. I am rather interested to the variety of ways this dish is seasoned when made without a tomato base. ... tired to try something new. Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up

  • I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to get a really pretty chocolate cup, which she then filled with some mousse. I wanted to buy some chocolate transfer sheets myself and started to look on ebay and found a lot of very beautiful sheets at very good prices. Before I go ahead and buy them, my question really is if they are safe to use (health-wise) and if I need to be aware of any issues with them, for example, should I only buy brown ones and avoid any that use colours

  • I have a family recipe for a to-die-for hazelnut torte with chocolate frosting. I want to bake it for an occasion coming up, but there will be at least two, possibly three people there who are allergic to chocolate. (No, none of them are related to each other. Just one of those things.) What sort of frosting can I make that will go well with the hazelnut, but which doesn't involve chocolate... to substitute something for the volume as well as the flavor. I often see raspberries paired with hazelnuts and chocolate. Do raspberries still go well with hazelnuts if there is no chocolate

  • use? If I use fresh roasted peppers (i.e. if I go to the store and buy some fresh habaneros, and roast them in the oven, or if I want to use fresh roasted garlic), how do I incorporate them? More fundamentally, how do I incorporate "wet" ingredients into the powder? (I do not have any dehydrating appliances beyond oven/range.) Does salt serve any function in chili powder (beyond flavor and filler.... The other concern I have is to do with what is flexible in a chili powder, and what tweaks I can/should make; I've never made a spice blend before, and would appreciate some specific tips. I am weighing

  • seems to turn out much more consistent results. Obviously some are better than others, but it's at least always edible. I've pretty much decided it's mostly in the original produce. I generally have... with smaller but older more open ones. However as many as I try, the results are still inconclusive. Sometimes the tightly packed jumbo ones come out fine too. Basically, I have no idea how to tell whether... trying to replicate the pure crispy deliciousness! It's not very hard to make actually, and a few experiments back and home turned out a delicious replica of the dish: part salty crunch and part melt

  • . If normalized for flour amount, the NBR recipe has 1 less egg, half the amount of butter, no sugar at all, and 3.5 times the amount of liquid, as well as more leavening. Now I have to make this recipe...All good chemical leavened waffle recipes I have had (the ones from New best recipe, Bittman, etc.) instruct me to melt solid fats before adding them to the waffle batter. I only once tried a recipe... recipes, the butter is creamed without sugar, and the eggs are added to the creamed butter). All solid-fat recipes use the creaming method. I find this very strange. Is it a good idea to cream

  • that Canada may be difficult to classify, as some regions (especially near the southern border) use US terms, while others may use UK terms. It's a community wiki, so feel free to edit and clarify... or neep in some parts of the UK, particularly Scotland. (Wikipedia) Endive (US) is chicory (Belgium, perhaps others). Capsicum (AU) / bell pepper (US) is a pepper (UK). Note that for people..., likely to have allspice and possibly other similar spices. Either one may have ginger and cloves as well. Mixed spice may contain coriander (seed) or caraway. Baked Goods: Cookies (US, CA

  • I have a lot of bananas, but I don't particularly like bananas. I would like to try using them, but I want to use them in a more savory application. I'm not looking to make a dessert or bread with them. How can I use a banana in a savory application and/or what kind of flavors would pair well with banana that I can use to get an idea for a savory banana dish? In other words, I am looking for a banana application that is not a dessert.

  • There were some oreo chips in the 100 calorie bags that were very good (they have since ruined the recipe) but I liked the taste/texture of them. I want to figure out a way to get the same texture, with the flavor of a milk chocolate brownie. How do you get something that is very much like a cracker (not quite as flaky, but not soft and chewy). Think Cheez-it crunch, and milk chocolate brownie... (usually by me), I just want a way to make a whole brownie recipe more crunchy. What do you have to do to get that?

Data information