What can I make with a whole bunch of Serrano peppers?

Here’s
a serrano-cucumber gazpacho recipe, not my thing, but it calls for 4 peppers. Personally, I would add some fresh tomatoes also.

Double up on this serrano salsa recipe for two more.

Or serrano vinaigrette

Or leave some at your neighbor’s doorstep at the dead of night. Next year plant fewer. Maybe use the space for strawberries or raspberries.

I just made a whole wheat veggie pita sandwich with sweet peppers, tomatoes, onions, celery and hot peppers. It was really good. I think I threw in a couple of other things I had on hand but I don’t remember what.

Maybe you can dry or roast the ones you don’t use? Then toss them into stir fries or stews throughout the year.

You could Pickle them.

Or maybe you’d like this Spicy Serrano Sauce. Apparently you can freeze it too.

Or Pineapple Serrano Salsa

Here’s something a bit different, but it sounds good to me Serrano Creamed Spinach

Chili

You can also Roast and Freeze them for later use.

I slice or chop the surplus and freeze them, each pepper separately. You lose the crisp, but the flavor stays intact, good for sautéing and/or adding to other things.

I also make a red pepper sauce:

5 fresh or frozen fairly hot reds – chopped
1 red bell – chopped
2 cloves garlic – minced
Juice of 1 lemon
½ cup light oil (I use sunflower or peanut)

Blend all til a thick liquid, store in glass bottle/jar in fridge.

This is really good on eggs, chicken, rice, whatever.

Have some fun with them!

I always have a jar of hot pepper vinegar on the counter to add a little pizzazz to soups, stews, and greens. For us, a quart goes a long way.

Let one pepper dry out for seeds to start next year’s crop.