This weekend at the farmers market I purchased a few pounds of a variety of ripe chili peppers - Fresno's, Serrano's and Red Jalapenos.
I used the Fresno's and the Serrano's to make a couple batches of Sriracha - one fermented and one fresh...and i'm going to make another batch of chili-garlic sauces, but I still have a few pounds left. I've been searching the web and chowhound for things to do with them, and there are a few recipes out there that look decent (e.g. harissa) but I'm not really sure what to do with the rest of them.
I love spicy food, condiments, marinades, etc - make lots of jerk, spice rubs, etc. but I'm not quite sure what to do with so many peppers. I would love to hear any suggestions any of you 'hounders have.
They also have lots of habaneros and Thai and Birds-eye peppers, which I'm going to dive into next weekend.
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