Jalapeno Harvest…Again

I harvested about five pounds of jalapenos and purchased a couple pounds of Poblanos and roasted them. I peeled and froze the Poblanos to make Creamy Poblano Soup later. The jalapenos I made into pickled relish and froze.

One issue with roasting the jalapenos as long as I did, is the relish becomes more of a “spread” – they disintegrated when I chopped them.  This is not going to matter to me because they will be used in soups, stews, and on sandwiches and will taste great regardless of the texture.

In the photo, you will see the jalapenos and tomatoes I have harvested since the roasting…and since the photo I’ve harvested that many or more, again. I swear the jalapeno fairy just deposits them on the plants in the middle of the night. They were not there before, LOL.

I’ll most likely buy some more Poblanos and do another round of roasting. But there may only be one jalapeno plant next year.


Creamy Roasted Poblano Soup

Creamy Roasted Poblano Soup

  • 4-5 poblano peppers – roasted, peeled and seeded
  • 3 tbsp butter
  • 1/2 sweet yellow onion, rough chopped
  • 2 garlic cloves, rough chopped
  • 3 cups chicken or vegetable stock or water (I used water)
  • 1 cup milk or cream
  • salt and pepper
  • limejuice
  • cilantro
  • shredded sharp cheddar or Crema Mexicana

This is so easy. I had frozen, roasted poblano chiles, so all I had to do was thaw, skin and seed them. But if you have fresh chiles, heat them under the broiler for 5 minutes (watch carefully and turn as needed) until the skins are blackened on all sides. Cool and then slip off the skins. Slice open and use the knife to remove seeds and ribs (usually just by scraping with the knife). Rough chop.

In a saucepan, heat butter and add chopped onions. Saute until they are translucent, add chopped garlic and heat through before adding the chiles. Stir for a moment until everything is coated in butter. Remove from heat and add to blender, along with water or stock. Blend until smooth and creamy.

Add back to saucepan, along with milk, and bring to a very low boil, stirring constantly, reduce heat to low. Add salt and pepper to taste and let simmer for 8-10 minutes. Just before serving add the juice of 1/2 lime (more to taste). Garnish each bowl with cilantro and cheese.

Serves 4

Friday Recipe Exchange: Chilly Enough for Chili

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I’m having difficulty typing this because at the moment I’m sitting on the couch with a Great Dane draped over my shoulders like Grandma’s shawl. I’m not sure why, just where he landed this morning. And…now he’s snoring. I will do my best.

Sometimes JeffreyW and I have this odd blogging-psychic link and end up cooking similar meals days apart. I knew I was going to do a chili themed recipe exchange as soon as there was a chill in the air and football/baseball/hockey were in full swing (it’s like sports Christmas). So I wasn’t terribly surprised when I opened up the blog earlier this week to see he had created a chili themed post.

Chili is one of those recipes that appears to be capable of causing intense debate, so consider the following as our entries into that debate. Then you can discuss amongst yourselves the merits of your old family recipe for chili. Beans, no beans, fritos, no fritos, vegetarian, spicy or mild. And while your are at it, what’s else is on your plate for the weekend?

The recipes:

Super easy chili, recipe here.

JeffreyW’s Chorizo Chili here.

Even this week’s Dinner menu involved chili: Kid Friendly Chili-Mac, menu and recipes here.

For some great ideas to do with your leftover chili, see Jeffrey’s photos here.

For tonight’s featured recipe, a different take on chili:

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White Chicken Chili. For JeffreyW’s version, picture above, click here.

White Chicken Chili

  • 3 lbs chicken thighs, bone in, skin on
  • 1 tablespoon vegetable oil
  • 3 jalapeno peppers, chopped
  •  3 poblano chiles, chopped
  • 3 anaheim chiles, chopped
  • 2 onions, chopped
  • 6 garlic cloves, crushed
  • Salt and Ground black pepper
  • 1 tbsp ground cumin
  • 1½ tsp ground coriander
  • 3 (15-ounce) cans cannellini beans
  • 3 cups low-sodium chicken broth
  • 2 limes, minced fresh cilantro leaves and sour cream for garnish

Dutch oven, blender

In the Dutch over, heat oil and brown chicken thighs, skin side down, until the skin is crisp. Remove to a plate. Pour off all but 1 tbsp of chicken fat, heat and add chiles and onion to the Dutch oven and sauté until soft, then add the garlic and sauté another 2-3 minutes. Remove half of the sautéed mixture to the blender.

Add 1 can of beans and the chicken broth to the blender. Puree beans and onion mixture until smooth. Add puree to the Dutch oven, along with remaining ingredients, except garnishes. Remove the skin from the chicken thighs and add those to the chili and let simmer, covered, at medium heat until the chicken is cooked through and pulls easily from the bone, about 30 to 45 minutes. Stirring occasionally.

Remove chicken to a plate and let cool enough to remove the meat from the bone and rough chop. Add the meat back to the chili and simmer until chicken is heated through, about 5 minutes. Serve immediately with fresh lime juice, cilantro and sour cream for each bowl.

That’s it for this week – hopefully I’ll have a Bixby update for you next week! – TaMara


Chicken Enchiladas with Salsa Verde

These were fun and easy. I started out with the green salsa.  Was at the grocery this morning and saw they had tomatillas in the produce aisle.  I grabbed several, and a couple of poblano peppers while I was right there.  Got them home and plopped them into a pot with some chicken stock, added some frozen Anaheims from last summer’s bounty, and a half of a jalapeno.  Cut a nice sweet onion into pieces and dropped that in there as well, along with a few cloves of garlic.  Brought the pot to a boil and gave it ten minutes.  Drained, the hot peppers went into the blender and were reduced to a lumpy puree.  This went into a hot skillet to cook for five minutes then the broth that was reserved from the boiling was added back and left to simmer for fifteen minutes or longer.  Set that aside.

Cook some chicken pieces, I had some boneless thighs that worked well, boneless breasts would work great.  I seasoned the thighs with dried and ground ancho and chiplotle peppers, salt and black pepper.  When the chicken is cooked, remove to cool and add to the same pot some onions and bell peppers, cook them down a bit, then add the chicken back after it’s been shredded or cubed.  Continue cooking the chicken and veggies, add some sour cream and shredded cheese.  I had some French onion dip that I used and some pepper jack cheese.

Pour some of the green salsa into the bottom of a casserole, and roll the chicken mixture into some flour tortillas and arrange over the salsa.  Pour the rest of the salsa over the rolled tortillas and add more shredded cheese.  I had a fairly large chunk of queso blanco I added on top.  Pop it into a 350 oven for thirty minutes or so.


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Oven Dried Chilies

I bought some fresh poblano chilies at the farmer’s market yesterday and finally decided to dry them in the oven after dithering for a while between drying and freezing.  Dried poblanos are called anchos, the name change reflects the change in state of the pepper-other chilies follow the same convention-a dried jalapeno is known as a chipotle.

I’ve got to say, there isn’t much left from a dozen poblanos after spending a few hours in a warmish oven.  I really didn’t keep track of the time they spent in there, I’ll guess 4-5 hours at 150-200 degrees did the trick.  It would have been quicker had I cut the peppers into smaller pieces.  As it was, I halved them and cut the stem ends off but left the seeds.  I snipped the dried peppers into smaller pieces and ran those through the food processor which reduced them to small pieces, then ran those through the spice mill to powder them.  Pictured below is the result-just a tad more than a 1/4 cup.  I’ll be using  this before long.