My parents both love spicy food and have always grown an assortment of peppers in their garden. So it’s no surprise that I was born with an affinity to anything spicy. The great thing about peppers and chiles is they are not all hot in flavor, and depending on preparation, many can be quite mild. From jalapenos to hatch chiles you can fry ’em, stuff ’em, pickle ’em and make fantastic sauces with them. So, how much heat can you handle? Don’t worry we have included an array of recipes for the mild at heart too.
Hatch Chile Arancini, Kristi’s Farm to Table
Texas Sweet Onion and Hatch Chile Soup, Kristi’s Farm to Table
Middle Eastern Stuffed Poblano Peppers, Bev Cooks
Jalapeno Lime Slaw, Cooking Light
Watermelon, Feta and Charred Pepper Salad, Kitchen Daily
Sweet Corn and Pepper Soup, Naturally Ella
How to Roast Hatch Green Chiles, Nutmeg Nanny
Kick Ass Habanero Hot Sauce, Grill Grrrl
Squash and Green Chile Casserole, Homesick Texan
Fridge Pickled Peppers, Peas & Crayons
Hatch Chile Verde with Chicken, Family Spice
Basil Goat Cheese Stuffed Sweet Peppers, Sumptuous Spoonfuls
Can’t get enough? Check out our Chiles & Peppers Pinterest Board for more recipe ideas.