Mariquita Farm

Spicy Chile Recipes

Green Serrano Chiles

Jalapeño Chiles


spicy chiles

Hungarian Wax Chiles: spicy

poblano chiles

Poblano Chiles

Recipes A-Z from our farm


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Bulk Deliveries to many Bay Area locations

fresh chile storage: Try to use them within a week of purchase/receiving them. Store them for 1-2 weeks wrapped in a dry terry-cloth towel inside a paper bag in the refrigerator or a cool dark place. Do not freeze.

sweet pepper recipes

How to make Dried Chile Flakes: A photo essay

Canning Salsa Photo Essay

Here's a little rave Andy wrote about the poblano and anaheim chiles:

These are either long, slender Anaheim peppers or boxy triangular poblano peppers. Both pepper types are mildly, if erratically, spicy and are suitable for stuffing. Poblanos, as the name suggests, are heirloom peppers from Puebla, Mexico. Anaheims are an heirloom pepper developed by tribes of suburbanites from Anaheim, CA. (Just kidding.) Actually Anaheims are a Mexican pepper type too, originally brought to southern California by rancher Euilio Ortega from New Mexico in 1896. These New Mexican peppers had in turn (probably) been introduced to New Mexico from Old Mexico by one General Juan de Oñate in 1597. I love both peppers, either roasted or stuffed. Julia has some recipes for you below and there are a couple in the paper newsletter too. My essay this week is one about what the taste of peppers makes me think of. -Andy

Some things you can do with spicy peppers

The peppers should be roasted and peeled first:

Chop them up and bake them in corn bread.

Stuff them with a filling of shredded chicken, chiles, raisins, olives, walnuts and rice.

Top with sour cream or Mexican ‘crema.'

Slice them up and fold them in quesadillas with a good anejo mexican cheese.

Stuff with rice that's been doctored any number of ways: onions and garlic, shredded hard cheese, etc.

Use them to make goulash.

3 More Ideas to use your three types of spicy chile peppers:

1) gift to friends/neighbors who love them if you don't do any picante food at all
2) google recipes
3) make your own hot sauce!: Grill them first if you like (truly optional), chop up all the chiles you want to use up, barely cover them with vinegar (apple cider or white) in a sauce pan, add some onion and garlic if you like, boil until soft, let cool a bit, then whirl in a blender or food processor. Keep in a glass jar in the fridge! Taco Sauce made by your own hand.

red padron peppers
Red Padron Peppers: when left on the plant the green peppers turn red, spicy

A Poblano Recipe Blog: many poblano recipes!

Lourdes and Manny's Chile Recipe

Slice the peppers open on one side. Sprinkle a little salt and squeeze some lemon juice inside the cavities. Then put the pepper with the sliced side up in a sizzling hot pan and cook it till it’s blistered and golden on the bottom. (If you’re being ethnically correct you’ll use a comal, but Lourdes* and Manny are pretty mellow so they won’t complain if you use a cast iron skillet.)

As you put the peppers on the comal, stir them around to keep them from sticking or lift them off, try not to spill the lemon juice, since the juice and salt serve to ameliorate the sting of the pepper and make this snack a pleasant experience for all potential diners. (It is simply not true that all Mexicans like really spicy food!) Serve these peppers hot from the comal or at room temperature. They’re great either way.

Thai Tea for Fever
from The Chile Pepper Encyclopedia by Dave DeWitt

Two 3-inch pieces gingerroot, grated
2-3 fresh serrano chiles, seeds and stems removed, minced
2 cups water
juice of 1 lemon
2 teaspoons honey

Combine all ingredients in a pot and bring to a boil, stirring often. Turn off heat and let steep for 30 minutes. Strain and drink hot.

Enchilada Sauce

3 cups (serving size: 3/4 cup)

12 Anaheim or Poblano chiles (about 2 pounds)
2 cups thinly sliced onion
1 cup chopped tomato
1/2 cup water
3/4 tsp salt
1/2 tsp ground cumin
4-6 chopped garlic cloves

Preheat oven to 450°.

Place chiles on a baking sheet; bake at 450° for 20 minutes or until blackened, turning once. Place chiles in a non-reactive bowl or pot then top with a plate or lid; let stand 10 minutes.USE GLOVES FOR THIS: Peel; discard seeds and membranes. Place chiles and remaining ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Whirl in food processor or use immersion blender to puree.

Roasted Tomatillo Sauce with Greens
adapted from a recipe in the newest Joy of Cooking
this sauce would be great on grains, meats, as an enchilada sauce, or thinned with stock into a soup...

Roast in an oven that's preheated to 400 degrees in a single layer on an oiled baking pan for 15-30 minutes, until nicely browned:

husked and rinsed tomatillos
halved tomatoes
1-3 spicy peppers such as anaheims, hungarians, or other, seeded
1-2 leeks, white parts only, or an onion or two, quartered
6-12 cloves of garlic

place the vegetables, including the juices, in a blender or food processor along with:
Several leaves of chard or spinach (optional)
1/3 cup chopped fresh cilantro
3/4 cup stock (vegetable or chicken) or more as needed
S & P to taste

Pulse until smooth, adding more stock of necessary to make a medium bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered, in the fridge for up to 2 days.

Chile Chutney
adapted from The Great Chile Book by Mark Miller et al

recipe can be doubled

5 hungarian wax mature peppers (or other spicy peppers such as jalapeños) roasted, peeled, and diced
3/4 cup sugar
1 teaspoon dried oregano
1/4 cup cider vinegar
½ t salt

Mix the ingredients together and cook for 10 minutes or so over medium heat in an enamel or stainless steel pan. Allow to cool and serve cold.

Serve with crab cakes, eggs, pork, chicken, or sauteed trout or salmon. It keeps well stored in the fridge.

Chili Cottage Cheese Dip from Too Many Tomatoes, Squash, Beans, and Other Good Things A cookbook for when your garden explodes by L. Landau and L. Myers

1 pint small curd cottage cheese
2-4 chili peppers (jalapeños or wax peppers, the waxes this week are spicier...), peeled and chopped (you can roast or blanch them to peel them, or not peel them at all... -Julia)
2 tomatoes, peeled and diced
3 scallions, including tops, chopped
1 teaspoon salt or less to taste
½ teaspoon Worcestershire sauce (or soy sauce to make it completely vegetarian: worch. sauce has a bit of fish in it....)

Mix. Chill for 3 hours. (Julia’s note: I admit I’ve not made this, but when I try it I will play with the pulse feature of my food processor...)

Los Chiles Rellenos

8 poblano chiles
8 pieces of a good melting cheese
1.5-2 pound ripe tomatoes
4 garlic cloves, skinned
1 onion, skinned, quartered
S & P to taste
4 eggs, separated

Wash and lightly dry 8 poblano chiles that are about the size of your fist or a bit larger. Put them whole under the broiler and roast, turning with tongs, until quite dark on most sides. Remove from oven and place in paper bag for 5 minutes. Take them out of the bag and skin them, trying to leave them whole as best you can, then let them cool down. Meanwhile make the tomato sauce:

Tomato sauce to go on the rellenos:

yes, you could doctor up a canned tomato sauce with garlic and pepper.... but this is what Jane did:

She blanched about 15 early girl tomatoes for about 15 seconds each, then skinned and seeded them. Next she put them in a blender with 4 skinned garlic cloves and one onion, quartered. She did several grinds of fresh black pepper and about 1/2 t salt (you may want more). After blending, I took her mostly raw sauce and cooked it over a medium high flame in a large, deep frying pan and let the sauce cook down a bit, about 15 minutes. (after coming to a strong simmer I turned the heat way down, but left the pan uncovered. The sauce was done. I put it in a large pyrex cup, ready to reheat at the moment the rellenos were ready to serve...

Slit each chile with a small whole, then attempt to remove some of the seeds, keeping the chile whole if possible. Stuff the roasted chiles with the cheese pieces. Don't worry if some of your peppers aren't completely whole, I just wrapped the frayed pieces around the cheese, and you couldn't tell those chiles from the truly intact ones once they were on the plate.

With the roasted chiles and tomato sauce ready, you can start on the egg whites. Whip egg whites (I used my kitchen aid mixer) & 2 T flour until soft peaks are becoming a bit stiffer. Fold in 2 of the egg yolks (you can do as you please with the other two, you won't need them for this recipe) with a rubber spatula, taking care not to disturb the egg white mass more than necessary.

Dredge stuffed chiles in flour (I put about 1/2 a cup in a saucer for this task), then thoroughly coat with the egg white stuff. Fry in hot oil until golden brown, turning at least once to cook all sides. Serve immediately with a couple of spoons of tomato sauce served over the relleno. Divine!!

Julia's Red Late Summer Salsa

4 pounds red ripe tomatoes, small dice
2-6 jalapeño or other hot chiles, small dice (can grill them first, amount depends on how hot you want the salsa)
1 medium onion, small dice
2 garlic cloves, minced
1 bunch cilantro, chopped
juice from 6 limes or small lemons

Mix and eat.

Make adaptions as your kitchen availability suggests: leave out the cilantro, try Italian parsley, not traditional but the green is nice if you don't have cilantro. Any kind of lemon or lime can work, or you can even leave that out. Only use fresh citrus fruits, no bottled lemon juice. Salt to taste. Some like black pepper in their salsa too. You can also add chopped mango, or peach, or avocado, or corn..... the variations are endless.


adapted from Recipes from a Kitchen Garden, Shepherd & Raboff

1 15-oz. can refried beans
1/2 lb. cheddar cheese, grated
2 tbsp. butter or olive oil
2 tbsp. minced onion
1 clove garlic, minced
1/2 tsp. Worcestershire sauce
1/4 cup chopped cilantro
1 large poblano or anaheim pepper or 2-3 jalapeños
3/4 cup beer at room temperature

Combine all ingredients except beer in a heavy saucepan. Heat, stirring, until mixture is heated through, 10 to 15 minutes. Add beer gradually, stirring. Transfer to a fondue pot. Accompany with tortilla chips or fresh vegetables for dipping. Makes about 3 cups. Serve with tortilla chips or as a vegetable sauce.

Julia's Loose Pico De Gallo Recipe

Chop and mix and eat fresh the following items:

Roasted spicy chiles
yellow onions
diced fresh garlic (extra well minced)
salt and pepper to taste
Fresh lime or lemon juice


Harissa is hot pepper sauce from North Africa It can be served with vegetables, rice dishes, couscous.... etc.

1/2 pound fresh poblano chiles, roasted and peeled
2 garlic cloves
1 tablespoon paprika
1 ts. salt
1 1/2 tsp. fresh ground pepper
1 1/2 tsp. ground cumin 1
tsp. ground coriander
olive oil

Place the roasted, peeled chiles in a processor and chop until coarsely ground. Add the other ingredients (except oil) and process until smooth.

Pam's Stuffed Jalapeños

from our customer Pam. W.

Cooked Rice
Chopped fresh onion
Whole Red Jalapeños
Mild white cheese for melting on top
black pepper

Mix rice and yogurt and onion, stuff this mixture into topped jalapeño chiles. Top with a slab of mild white cheese and bake them at 375 degrees til the cheese is melted and bubbling. "Even my friends from Ireland who are pretty much meat and potatoes, gulpedthem down and asked for more."

Stuffed Pepper Sandwiches, as told to Andy by a market shopper.

Andy is sorry he forgot who gave this recipe...

Some jalapeños
Some Mexican cheese (you could try a few different kinds....)
A baguette, sliced lengthwise

Slice the tops of the peppers and stuff them with the cheese. Roast these stuffed peppers under the broiler until the peppers look a little scorched and soft. Put these stuffed, just-roasted peppers in the baguette and eat like a sandwich.

Marinated Chiles

Cut roasted, peeled and seeded chiles in strips and marinate with garlic, lime juice, salt and cilantro. (or Italian-style with garlic, olive oil, balsamic vinegar, salt and fresh basil.) They are wonderful on an antipasto plate, tossed in a salad, served as a relish with meat or poultry or on sandwiches.


adapted from an Ortega recipe, I admit I've not tried it, but it sounds good!

1 quart Vanilla ice cream; slightly softened
3 teaspoons jalapeño, finely chopped
1/2 teaspoon Grated lime peel

Combine ice cream, jalapenos and lime peel. Return to ice cream container and refreeze until firm.

Jalapeños are named after Jalapa, the capital of Veracruz, a state in Mexico. They range from hot to very hot. (but not as hot as an habanero or Thai chile). They are easily seeded, remove the seeds (with rubber gloves!) if you want less heat. These are the chiles that are made into chipotles. Other spicy peppers can be substituted for them.

Pickled Peppers

4 lb Poblano or other spicy peppers
3 c White vinegar (5 percent)
1 tablespoon dried Oregano leaves
1 c Olive oil
1/2 c Chopped onions
2 Garlic cloves, quartered
2 tb Prepared horseradish -- (optional)

Yield: About 9 half-pints.

Caution: Wear rubber or plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face.

Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, Place peppers in a hot oven (400 degree F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister. Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Adjust lids and process (see below) or refridgerate. Recommended process time for Marinated Peppers in a boiling-water canner. Style of Pack: Raw. Jar Size: Half-pints and Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.


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