Archive for the 'Chile' Category

Thai Sonoran Curry

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA




• 1 tablespoon coconut oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 1⁄2 tablespoons fresh ginger, peeled and finely chopped
• 1 small hot pepper, seeded and finely diced
• 4 1⁄2 cups seasonal veggies (such as squash, potatoes, long beans, peppers), diced
• 2 tablespoons Thai green curry paste (such as Thai Kitchen brand) 1 can full fat coconut milk
• 1/2 cup filtered water
• 1-2 teaspoons coconut sugar or raw cane sugar
• 1 1⁄2 teaspoons soy sauce
• 1 1⁄2 teaspoons freshly squeezed lime juice
• Sea salt, to taste
• Dried chiltepins, to taste
• Fresh herbs, for garnish


1) Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and hot pepper to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.
2) Add the beans, summer squash, and potato to the pot and stir the ingredients together. Salt the veggies with a few pinches of sea salt. Sauté the veggies for 5 minutes.
3) Add the curry paste to the pot and stir everything until the curry paste evenly coats the vegetables. Cook the vegetables for two more minutes.
4) Add the coconut milk, filtered water, and sugar to the pot and stir everything together.
5) Simmer the curry over medium-low heat for 15-20 minutes, or until the potatoes are tender. Turn the heat off and stir in the soy sauce and lime juice.
6) Taste the curry to check for seasonings. Add more salt if need be.
7) Serve the curry in bowls over your choice of grain. Sprinkle with crushed dried chiltepins and fresh cilantro and/or basil.

Piperade and Eggs Piperade

Monday, October 31st, 2016

This traditional Basque dish calls for “piment d’Espelette” (a local Basque pepper) to spice it up, but you can use any spicy local chile such as as Jalapeño or Serrano, or even Habañero if you like it hot. However, if the green chiles are spicy to begin with, you can omit the extra spicy chile. Basque Country is a region that straddles France and Spain across the western Pyrenees mountains.

5 green chiles or 3 green bell peppers (or a combination), seeds removed, chopped

2 tomatoes, diced

1 onion, chopped

2 cloves garlic, minced

1 Jalapeño or Serrano chile, finely chopped (or 2 teaspoons of dry chile flakes)

2 tablespoon olive oil



Heat oil in a skillet over medium high heat. Add green chiles or belle beppers and onions. Sauté for about 5 minutes until onions are translucent. Add garlic and Jalapeño and sauté for another minute. Add tomatoes. Add salt to taste. Reduce heat to medium and cover. Cook for another 10 minutes. Serve with a baguette. Piperade is often served with scrambled eggs.


Eggs Piperade

One variation of this dish is to include the eggs in it instead of having them on the side, as in the style of a Spanish tortilla. Once the piperade is cooked, compact it with a spatula and pour 4 beaten eggs evenly over it. Cover, and cook for another 5-10 minutes or until the beaten eggs have set.

Cut in wedges and serve with sliced baguette.

It can be served hot of cold. It makes a great picnic dish.

Blistered Shishito Peppers

Tuesday, September 29th, 2015

Shishito peppers carry all the flavor of green chiles with none of heat. This is an easy way to fix them. It only takes 5 minutes and makes a great appetizer.

1 CSA basket whole shishito peppers, tails included

2 teaspoons oil

1 teaspoon sea salt

Heat 2 teaspoons oil in a skillet over medium high to high heat. Add shishitos and toss gently to coat in oil. Sauté for a couple minutes until they start to blister and pop. Toss again and sauté for an additional couple minutes until they are slightly charred. Sprinkle sea salt. Remove from heat and serve as is.

Sweet Potato Hash

Sunday, August 9th, 2015

Lorraine Glazar, Tucson CSA

This is a lovely side for breakfast, great with beans in a burrito, or a main dish served over rice or beans.
Serves four as a side dish, two as a main
2 sweet potatoes, peeled, cut in half, then into ¾” half moons
1 tablespoon oil of your choice
½ to ¾ cup diced onion
1 clove garlic, minced (optional)
4 roasted green chiles, diced
1 teaspoon powdered cumin
Salt and pepper to taste
1-2 cups greens, stemmed and sliced into ribbons (optional)
½ to 1 teaspoon red chile flakes (optional)
1-2 tablespoons chopped fresh green herb: cilantro, parsley, dill, chives, or scallions (optional)
Boil, steam or microwave the sweet potatoes until almost tender. Heat the oil in a frying pan until it shimmers, then add onion and garlic, if using. Saute until clear and tender. Add the potatoes, green chiles and cumin. Cook for about ten minutes, adding a tablespoon or two of water if it seems to get dry (this will vary with the time of year and thus the age of the sweet potatoes). Add the greens, if you are using them, and the red chile flakes, and saute for another minute or two, or until the greens have softened and are incorporated. Remove from heat, top with the fresh herbs, and serve.

Simple Melon Salsa

Monday, June 29th, 2015

Philippe Waterinckx. Tucson CSA

1/2 melon, peeled and seeded and cut in small cubes

2 cloves garlic, minced

½ red onion, chopped

½ cup cilantro, chopped

½ Jalapeno or Serrano pepper, finely chopped or 1/2 tablespoon chile flakes

Juice of 1 lemon or 2 or 3 limes


Gently mix all ingredients. Refrigerate for 1 hour before serving.

Mexican Potato Salad

Thursday, January 15th, 2015

Doremy Tong, Tucson CSA. Adapted from

4 medium potatoes, cut in 1 inch dice
2 tablespoon Dijon mustard
8 large Sicilian style green olives, coarsely chopped
2 pickled jalapenos (I used pepperoncini and many more of them)
12 radishes, thinly sliced in rounds
4 scallions, minced
¼ cup cilantro
2 tablespoons cider vinegar
2 tablespoons olive oil
½ teaspoon each salt and black pepper

Place potatoes in a medium pot, add water and bring to a boil. Cook until soft all the way through but not disintegrating – 7 minutes. Drain and set aside to dry about 15-20 minutes.

Transfer potatoes to a bowl and add mustard. Add the rest of the ingredients and mix. Serve immediately

Ok, so I don’t serve immediately and it seems to be okay. I have refrigerated and brought to room temperature later. I also use many more potatoes and decide how many radishes, olives and pepperoncini I want.

Roasted Green Chiles and Tomatillo Salsa

Monday, November 17th, 2014

Philippe, Tucson CSA

This recipe is based on the traditional green salsa recipe, but green chiles are used instead of a jalapenos or yellow hot peppers.

1 CSA basket tomatillos
1 CSA bag roasted chiles
2 cloves garlic, finely minced
1 medium onion, finely chopped
Juice of 1 lime or half a lemon
1/4 cup cilantro
Salt to taste

Peel roasted chiles and remove seeds. Taste the chiles for heat. Depending on how spicy they are, you may want to use fewer of them.
Remove husks from tomatillos and grill the tomatillos on barbeque or under oven grill until slightly charred.
Place chiles and tomatillos in a food processor and blend on pulse until slighty chunky (not puréed). Pour mixture in bowl.
Add remaining ingredients and stir.
Serve with tortilla chips, or use as a topping for tamales, enchiladas, burritos, or grilled meats, fish or vegetables.

Shishito Poppers

Monday, September 8th, 2014

Sara Jones, Tucson CSA

1 share shishito peppers, cleaned
1/2 cup leftover cooked rice or smashed potatoes
1/4 grated or crumbled cheese
Salt and pepper to taste

Preheat oven to 400 degrees. Mix rice or potatoes together with cheese and season with salt and pepper. Slit peppers lengthwise and spread open gently. Fill peppers with stuffing and place on a baking sheet. Bake for about 10 minutes, until heated through, then switch to broiler and cook until filling is browning on top, about 4 minutes.

Bess Dewing’s Sweet/Hot Pickle Relish

Monday, August 18th, 2014

Lorraine Glazar, Tucson CSA
From Preserving Today, by Jeanne Lesem, copyright 1992; permission to reprint granted by Alfred A. Knopf.

¾ lb bell peppers, preferably half red and half green
2 hot chile peppers, each about 5 to 6 inches long
¾ lb onions
2 ½ lbs unwaxed cucumbers
3 tablespoons kosher salt or 2 tablespoons uniodized table salt or pickling salt
3 cups cider vinegar
1 ¼ cups sugar
1 ½ teaspoons mustard seed
¾ teaspoon ground turmeric
1 tablespoon each of whole cloves and broken stick cinnamon
1 ½ teaspoons whole allspice
¾ teaspoon cracked nutmeg (wrap in a clean dishtowel and whack with a hammer)

Stem and seed the bell peppers and the chiles, and peel the onions.  Pulse/chop the peppers, chiles, onions and cucumbers to a coarse texture in a food processor.  You should have about 8 cups.

Transfer the vegetables to a 3 quart or larger bowl, stir in the salt, and weight with a plate to keep vegetables from floating as the brine forms.  Let stand 12 hours or overnight.

Then drain and rinse the vegetables, and drain well again.  Transfer them to a 4 quart saucepan; add the vinegar, sugar, mustard seeds and turmeric.  Place the cloves, cinnamon, allspice and nutmeg in a tea ball or tie with cheesecloth into a small bag.  Add the spice bag to the pan simmer, uncovered, 1 hour, stirring occasionally.

Discard the spice bag, and ladle relish, boiling hot, into hot, sterilized jars.  Seal, cool. Label and store at least one month before serving.

Sesame Shishito Peppers

Tuesday, August 5th, 2014

Sara Jones, Tucson CSA

These are great simply sautéed in olive oil until slightly charred all over. Here they are just a touch more dressed up. This should only take about 5-6 minutes, just enough time to get the peppers blistered and taking on a nice roasted flavor. Eat these as an appetizer as is. Or you can serve them together with tuna, sardines or anchovies on toast, crackers or rice.

1 basket whole shishito peppers, cleaned and dried

2 teaspoons oil

1/2 teaspoon toasted sesame oil

1 teaspoon grated or finely chopped fresh ginger

1 teaspoon soy sauce

1 tablespoon sesame seeds


Heat 2 teaspoons oil in a skillet over medium high to high heat. Add peppers and toss gently to coat in oil. Let sit for a couple minutes until starting to blister on bottoms. Meanwhile, mix together sesame oil, ginger and soy sauce. Stir and shake peppers, let sit over heat an additional couple minutes, then add liquid and toss to coat. Remove from heat and serve as is, or pinch off stems and serve over rice or toast.