POBLANO PEPPER HOT RECIPES

Name: Creamy Poblano Pepper Strips (Rajas)
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 4 to 6 servings (or 2 cups)
Cuisine: mexican
Ingredients: 6 fresh poblano chiles* (or canned, peeled); 3 tablespoons vegetable oil; 1 medium white onion, thinly sliced; 2 ears corn, kernels removed; 1/4 cup heavy cream; 1/4 cup Mexican crema or creme fraiche; 1/2 cup, shredded Monterrey jack cheese; Kosher salt and fresh ground black pepper

CREAMY POBLANO PEPPER STRIPS (RAJAS) RECIPE | MARCELA ...

Creamy Poblano Pepper Strips (Rajas) Recipe | Marcela ... image

Provided by Marcela Valladolid

Categories side-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 to 6 servings (or 2 cups)

Number Of Ingredients 8

Ingredients

6 fresh poblano chiles* (or canned, peeled)
3 tablespoons vegetable oil
1 medium white onion, thinly sliced
2 ears corn, kernels removed
1/4 cup heavy cream
1/4 cup Mexican crema or creme fraiche
1/2 cup, shredded Monterrey jack cheese
Kosher salt and fresh ground black pepper

Steps:

Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

HOT PEPPER JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Hot Pepper Jelly Recipe: How to Make It - Taste of Home image

We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. —Richard Harris, Kingston, Tennessee

Provided by Taste of Home

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 5 half-pints.

Number Of Ingredients 7

Ingredients

1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
2/3 cup chopped seeded habanero peppers
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon red food coloring, optional
Cream cheese and crackers

Steps:

Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam.
Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.

Nutrition Facts : Calories 59 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 15g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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