Chile peppers thrive in summertime, so as the weather heats up, so should your dishes! From Anaheim (mild) to Fresno (medium) to Habanero (spicy) and a million chiles in between, there’s a pepper out there for everyone who can stand a little heat in the kitchen. Our June 2016 issue has the rundown on how to buy, store, prep and cook chiles, plus cool fun facts. (Did you know that 89% of a chile’s heat is concentrated in its veins, the white spongy sections inside a pepper? Stop blaming those seeds!) Try these five recipes to put a little pep in your step this summer.
Some like it hot, and this sandwich is for them! Habaneros, which are fruity and super-fiery, likely originated in Cuba; the name means “from Havana.” Read more
Roasting peppers teases out their sweetness and gives them a smoky edge (And they make Rachael’s Birds in a Nest with Peppers & Sausage oh so good.) Jarred roasted peppers are a good shortcut, but you’ll get a fresher flavor and firmer texture by making your own. It couldn’t be easier: Follow our to-do tutorial below, heat up the broiler and get cooking!
Get Rach’s Birds in a Nest with Peppers & Sausage recipe!
1. Place the peppers on a rimmed baking sheet or broiler pan and broil, turning often with tongs, until blistered all over, about 8 minutes.
2. While warm, stick the peppers in a glass or metal bowl and cover tightly with plastic wrap. Let stand until cool enough to handle.
3. Remove the peppers from the bowl and peel off the skin. Cut out the stem and ribs, toss the seeds and you’re done!
Illustrations by Emma Kelly
That’s it! Now, get roastin’ and share your success stories with us below in our comments!