Red Bullhorn peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even tacos!
4 red Bullhron peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red onion, peeled and chopped
¼ cup olive oil
1. Preheat broiler.
2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.
This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.
2 cups fresh corn kernels
1 Poblano chile pepper, seeded and chopped
½ red onion, chopped
3 tablespoons fresh cilantro, chopped
½ tablespoon olive oil
Juice from 1 lime
1. Heat olive oil over medium heat in a large nonstick skillet. Add onion and pepper and sauté for 5 to 7 minutes.
2. Add corn and sauté 2 additional minutes or until all veggies are just slightly tender, but corn is still crisp. Remove from heat and stir in cilantro, lime juice, and salt.
Variation: This salsa is also wonderfully mixed with 1-2 cups chopped heirloom tomatoes!
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
4 cups assorted peppers (such as Bullhorn, Jimmy Nardello, yellow Banana, jalapeño or serrano chiles)
1½ cups distilled white vinegar
3 garlic cloves
2 tablespoons black peppercorns
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons coriander seeds
1. Stem peppers and, leaving seeds, cut into ¼-inch rings, then pack in a clean 1 quart jar.
2. Bring vinegar, all remaining ingredients, and 1½ cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and warm baguette bread.
1 pound Interlaken grapes, rinsed and stemmed
1 tablespoon olive oil
2 teaspoon fresh thyme leaves
Sea salt and fresh ground pepper
1. Preheat oven to 400°.
2. In a large sheet pan, mix grapes, olive oil, fresh thyme leaves, salt and pepper. Bake, shaking pan occasionally, until grapes are beginning to blister, 15-18 minutes. Use immediately or let stand until ready to use, up to 4 hours.