chili peppers

This Italian giardiniera recipe is the perfect appetizer for your antipasto platter, with loads of garden fresh vegetables tossed in a seasoned vinaigrette. Lots of peppers!

Homemade Italian Giardiniera Recipe

bell peppers peppers

jalapeno peppers (sliced)

serrano peppers ((Optional,

carrots

celery (chopped)

cauliflower florets ((about 1/2 head of cauliflower))

salt

garlic (minced)

basil

celery seed

Ground pepper

vinegar

olive oil

Brine

To a large bowl, add all of the peppers with radishes, carrot, celery and cauliflower. Sprinkle with salt. Cover with water and refrigerate for 12 hours, covered.

Drain

Drain and rinse away the brine. Set aside.

Vinaigrette

In a separate bowl, add garlic, basil, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.

Vegetables

Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture.

Refrigerate

Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

https://www.youtube.com/watch?v=dPo5zsfR6PA

Learn how to make giardiniera two different ways, including my recipes for Italian Giardiniera ,which is chunkier and usually served as an appetizer, and Chicago-Style Giardiniera, which is more finely chopped and used as a condiment for beef sandwiches and more. Giardiniera is a mix of fresh vegetables from the garden mixed in a vinaigrette with lots of seasonings. So delicious. I grew up in the Chicago area. Gotta have my giardiniera. 

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Italian Giardiniera Recipe

This Italian giardiniera recipe is the perfect appetizer for your antipasto platter, with loads of garden fresh vegetables tossed in a seasoned vinaigrette. Lots of peppers!

2 bell peppers sliced. Use colorful peppers - you can also use sweet peppers
2 jalapeno peppers sliced
2 serrano peppers (Optional, for a hotter version)
2 medium carrots chopped
2 celery stalks chopped
2 cups cauliflower florets (about 1/2 head of cauliflower)
1/2 cup salt
3 cloves garlic minced
2 teaspoons dried basil
1/2 teaspoon celery seed
Ground pepper
1 cup of white vinegar or half white and half apple cider vinegar
1 cup olive oil + more as needed

Instructions

To a large bowl, add all of the peppers with radishes, carrot, celery and cauliflower. Sprinkle with salt. Cover with water and refrigerate for 12 hours, covered.
Drain and rinse away the brine. Set aside.
In a separate bowl, add garlic, basil, celery seed and ground pepper to taste. Add vinegar and oil and whisk to combine.
Add to your vegetable mixture.
Place it all into jars, ensuring the vegetables are covered with your vinegar/oil mixture.
Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

Chicago-Style Giardiniera Recipe

This Chicago-style giardiniera recipe is the ultimate condiment with fresh peppers and veggies in oil and seasonings, an absolute must for Italian beef sandwiches!

1 cup cauliflower florets chopped (about 1/4 head of cauliflower)
5 jalapeno peppers diced (use bell peppers for mild giardiniera
5 serrano peppers diced (or use sport peppers - optional, for hot giardiniera)
1 medium carrot diced
2 celery stalks diced
1/2 cup salt
1 cup olive oil (extra virgin is best, though you can use vegetable oil)
1 cup vinegar (or use water, like many Chicago giardiniera brands - see the Recipe Notes)
4 cloves of garlic minced
2 teaspoons dried oregano
1/2 teaspoon celery seeds
1 tablespoon crushed red pepper (or to taste)
Ground black pepper (to taste)
1/2 cup green olives chopped

Instructions

To a large bowl, add peppers with cauliflower, peppers, carrots and celery. Sprinkle with salt. Cover with cold water and refrigerate at least 12 hours, covered. I often brine for 24 hours.
Drain and rinse away the brine. Set aside.
In a separate bowl, add garlic, oregano, celery seed, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water) and whisk to combine.
Add to your vegetable mixture.
Add chopped olives and mix well.
Place it all into jars, ensuring the vegetables are covered with your oil mixture.
Refrigerate at least 2 days before using, to allow flavors to mingle. A week is better! Should last you 2-3 weeks.

Notes

Vinegar. Many Chicago-style giardiniera brands do not include vinegar in their recipes, and instead use only oil or oil with some water. Feel free to use either. Your giardiniera will last longer in the refrigerator with vinegar, however, as vinegar is a preservative. The choice is yours.

Check out my printable giardiniera recipes with further notes and discussions.

Italian Style Giardiniera: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-spicy-giardiniera/

Chicago-Style Giardiniera: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-chicago-style-giardiniera/

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How to Make Giardiniera - Italian and Chicago-Style Recipe - Chili Pepper Madness

This Chicago-style giardiniera recipe is the ultimate condiment with fresh peppers and veggies in oil and seasonings, an absolute must for Italian beef sandwiches!

Homemade Chicago-Style Giardiniera Recipe

cauliflower florets (chopped (about 1/4 head of cauliflower))

jalapeno peppers (diced (use bell peppers

serrano peppers peppers

carrot

celery (diced)

olive oil ((extra virgin is best, though you can use vegetable oil))

vinegar ((or use water,

garlic

oregano

celery seeds

red pepper ((or

black pepper ((to taste))

green olives (chopped)

To a large bowl, add peppers with cauliflower, peppers, carrots and celery. Sprinkle with salt. Cover with cold water and refrigerate at least 12 hours, covered. I often brine for 24 hours.

In a separate bowl, add garlic, oregano, celery seed, crushed red pepper flakes and ground pepper to taste. Add oil and vinegar (or water) and whisk to combine.

Olives

Place it all into jars, ensuring the vegetables are covered with your oil mixture.

The vegetables in this salsa recipe are roasted, intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a touch of smokiness.

Restaurant-Style Salsa Recipe

tomatoes,

yellow onions,

garlic,

serrano chili peppers, stemmed (use less

vegetable oil

cumin

cilantro leaves

lime juice,

Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil. 

Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes. 

Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors. Transfer to a bowl and serve warm, at room temperature, or slightly chilled. 

<strong>Make-Ahead Instructions:</strong> The salsa can be made two days ahead of time; store in a covered container in the refrigerator. 

<strong>Note:</strong> This recipe is not meant for canning. 

A recipe for homemade chili sauce made with fermented garden-grown sweet peppers. It's like a mild, richly flavored hot sauce. Dash it over everything!

Sweet Pepper Chili Sauce - Recipe

sweet peppers

apple cider vinegar

lime juice

mustard powder

ginger

Blend all of the ingredients together in a blender or food processor. Add the resulting mixture to a pot and bring to a light boil.

Reduce the heat and simmer for 15 minutes to let the ingredients meld.

Cool and pour into sterilized bottles. Enjoy!

Learn how to make a simple chili oil at home with this quick and easy recipe. Homemade chili oil is great for drizzling over foods for extra spice and flavor, as well as for mixing into sauces and vinaigrettes, as well as for cooking many meals.

5-Minute Homemade Chili Oil Recipe - How To Make Chili Oil

canola oil – oil

peppers

salt (if desired)

5-Minute Homemade Chili Oil Recipe - How to Make Chili Oil

Add oil, dried peppers and salt (if using) to a small pot and stir. Heat to medium-low heat and stir often for about 5 minutes.

Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature.

After 5 minutes, remove from heat and cool. Pour it into a bottle or jar. You can strain it if you’d like.

Refrigerate and use within a month.

This is an all-purpose, homemade chili-garlic sauce recipe, much like the Asian Huy Fong chili garlic sauce, but freshly made, without preservatives. Super easy to make, and can be used in many recipes.

Homemade Chili-Garlic Sauce – Recipe

garlic (chopped)

sugar

white vinegar

Salt and pepper

Add all of the ingredients to a food processor and process until smooth.

Pour the mixture into a small pot and heat. Simmer for about 10 minutes.

Cool and adjust the flavor with salt and pepper to your tastes.

Store in a sealable jar in the refrigerator.

https://www.youtube.com/watch?v=Ptc6RNbV5OQ

This is an all-purpose, easy-to-make homemade chili-garlic sauce recipe, much like the Asian Huy Fong chili garlic sauce, but freshly made, without preservatives. You can use it in many different recipes. Get the full recipe at my site at ChiliPepperMadness.com.

Homemade Chili-Garlic Sauce - Chili Pepper Madness

This homemade guajillo sauce recipe is perfect for any Mexican dishes, from tamales and enchiladas to soups, tacos, meats and more. It's so easy to make.

Guajillo Sauce Recipe

onion

coarse sea salt

Water

Dry toast the dried guajillo peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.

Cool, then set them into a heavy bowl with enough hot water to cover them.

Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.

Reserve 1 cup of the dark soaking water, if desired.

In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until it becomes translucent.

Add the garlic and cook another minute, until you can smell the garlic.

Add them to the food processor along with the sea salt and cumin.

Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point. Or, use water to thin it out.

Add in more water, a half cup at a time, until you achieve your desired consistency.

Strain, if desired, and serve as needed.

https://www.youtube.com/watch?v=rt7hrTl1FB0

This homemade guajillo sauce recipe is perfect for any Mexican dishes, from tamales and enchiladas to soups, tacos, meats and more. It's so easy to make.

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Guajillo Sauce Recipe

Ingredients

10-12 dried guajillo peppers stemmed and seeded
1 teaspoon olive oil
1 small onion chopped
4 cloves garlic chopped
2 teaspoons coarse sea salt
½ teaspoon cumin
Water as needed

Instructions

Dry toast the dried guajillo peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.
Cool, then set them into a heavy bowl with enough hot water to cover them.
Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.
Reserve 1 cup of the dark soaking water, if desired.
In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until it becomes translucent.
Add the garlic and cook another minute, until you can smell the garlic.
Add them to the food processor along with the sea salt and cumin.
Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point. Or, use water to thin it out.
Add in more water, a half cup at a time, until you achieve your desired consistency.
Strain, if desired, and serve as needed.

Recipe Notes

Makes about 2-1/2 cups.
Serving = 1/4 cup.
Keeps about 1 week in the refrigerator. Freeze it for longer storage.

Get the full printable recipe with discussion and notes at https://www.chilipeppermadness.com.

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Guajillo Sauce Recipe - Chili Pepper Madness

Learn how to dehydrate your chili peppers with a dehydrator and grind them into homemade chili powders. Here is the recipe method.

How to Dehydrate Chili Peppers to Make Chili Powder - Recipe Method

chili pepper pods

Wash and dry your chili peppers. Choose only fresh peppers. If they show any signs of rotting, throw them away.

Wearing gloves, remove the stems and slice the thicker peppers into rings and thinner peppers in half. Leave them whole if you prefer, but they will take much longer to dehydrate. SEE NOTES.

Place the peppers on the trays of the dehydrator. Spread them out evenly so the heat can distribute properly.

Turn on the dehydrator at 135-140 degrees F, or whatever setting your dehydrator recommends.&nbsp;

Once they are dried, remove and grind them with a spice grinder until they are a fine powder. Store the powders in baggies or containers, or use as you wish. Keep them in a dark place, like your pantry, for freshness.

https://www.youtube.com/watch?v=K5WuY6nLrsI

Learn how to dehydrate your chili pepper harvest and turn them into a multitude of chili powders with Chili Pepper Madness. I love to dehydrate chili peppers and other foods to grind them into powders to make my own seasoning blends, rubs and more. Use this method to make seasonings you'll never find in any store. Works great for gardeners, or creative cooks.

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You can see the full post with discussion at https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-dehydrate-chili-peppers-and-make-chili-powders/

How to Dehydrate Chili Peppers and Make Chili Powders

How to Make Giardiniera - Italian and Chicago-Style!

Learn how to make classic Louisiana style hot sauce at home, with fermented chili peppers. It’s so easy.

Homemade Louisiana Hot Sauce Recipe (fermented and non fermented)

red chili peppers

unchlorinated water ((for fermented version only))

white wine vinegar (to your preference)

FOR THE FERMENTED VERSION

First, ferment the chili peppers. Chop the peppers then pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.

Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.

Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.

After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.

Pour the fermented peppers, including brine, into a pot along with the vinegar. Bring to a quick boil. Reduce heat and simmer for 15 minutes. Alternatively, you can strain out the fermented peppers and discard the brine, then boil the peppers with 1 cup vinegar and 1/2-1 teaspoon salt. Some people prefer to use the brine.

Cool slightly then add to a food processor and process until smooth.

Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.

FOR THE NON-FERMENTED VERSION

Add only the chili peppers, 1 cup vinegar and 1 teaspoon salt to a pot and bring to a quick boil. Be sure you are only using 1 teaspoon of salt.

Reduce heat and simmer for 10 minutes to soften everything up.

Cool slightly then add to a food processor and process until smooth. If it is too thick, add water a tablespoon at a time and process until smooth.

https://www.youtube.com/watch?v=NSyceMzUsbg

Learn how to make classic Louisiana hot sauce at home, either with fresh chili peppers. Louisiana style hot sauce is the best, and so easy to make! This recipe works with any type of peppers, and you can very easily customize to make your own signature blend.

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Louisiana Hot Sauce Recipe - How to Make Louisiana Hot Sauce (with fresh peppers)

Ingredients

1 pound red chili peppers use cayenne, tabasco, red jalapeno or others
1/2-1 teaspoon salt or to your personal taste
½-1 cup white wine vinegar to your preference
Instructions
Roughly chop the chili peppers and add them to a pot with the salt and vinegar.
Bring to a quick boil, then reduce heat and simmer for 15 minutes.
Cool, then add to a food processor. Process until smooth.
Strain the solids out through a strainer and discard (or keep them for dehydrating – they make great seasonings).
Pour into bottles and use as desired.

You can print the recipe here: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-louisiana-hot-sauce/

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Hot sauce recipe, how to make hot sauce

Louisiana Style Hot Sauce - How to Make Your Own

An all purpose chili paste recipe made with fresh chili peppers and seasonings. Use it as a condiment, sauce, spread, or for swirling into other recipes for a heat and flavor boost. Or, How to Make Chili Paste from Fresh Chili Peppers.

Fresh Chili Paste Recipe

shallots

Add peppers, garlic and shallots to a food processor and process until finely chopped.

Transfer to a pot and add olive oil. Heat to low and cook about 20 minutes, stirring occasionally. Add a bit more olive oil if needed. Do not burn the mixture.

Add seasonings and stir. Cook another 5 minutes or so to let flavors develop.

Cool and transfer to a food processor. Process until smooth.

Transfer to a jar and refrigerate! Use a spoonful at a time.

A quick and easy recipe for pickling your chili peppers so you can preserve them throughout the year. Enjoy them on anything. Perfect for any type of chili pepper.

Pickled Peppers Recipe

black peppercorns

Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.

To a large pot, add vinegar, garlic, peppercorns, salt and sugar. Stir.

Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.

Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.

https://www.youtube.com/watch?v=e2NGaYsttFI

A quick recipe for making pickled peppers that you can keep in your refrigerator for months. They're perfect for topping sandwiches, tossing onto pizzas and more.

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Refrigerated Pickled Peppers Recipe - How to Make Refrigerator Pickled Peppers

Ingredients

3-4 cups chili peppers you can use any type of pepper here. The amount will vary depending on how you chop them.
2 cups white vinegar
4 garlic cloves chopped
3 tablespoons black peppercorns
teaspoon cardamom seeds
1 tablespoon ginger
2 bay leaves
2 tablespoons pickling salt

Instructions

Wash and dry the chili peppers. Cut the large ones up into small chunks or slice them into rings. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a sterilized quart jar.
To a pan, add all remaining ingredients. Stir.
Heat and bring to a quick boil, then reduce heat and simmer about 20 minutes.
Pour the hot brine into the jar, over the peppers, and seal with a sterilized, tight lid. Cool and refrigerate.
Let the peppers sit a week or two before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!

Get the full recipe at Chili Pepper Madness: http://www.chilipeppermadness.com/chili-pepper-recipes/pickled-peppers/refrigerator-pickled-peppers

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Refrigerated Pickled Peppers

Looking to amp up your pizza night? This spicy pizza diavola is a fan favorite, starring Kalamata olives, spicy peppers, and gooey mozzarella cheese.

Spicy Pizza Diavola

ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)

Homemade Easy Pizza Sauce

mozzarella cheese (or mozzarella

Kosher salt (optional)

Kalamata olives

Fresno chili pepper

basil leaves

Semolina flour or cornmeal, for dusting the pizza peel

Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Slice the mozzarella into 1/4 inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.

Slice the olives in half. Thinly slice the chili pepper (keep the seeds).

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 

Use the back of a spoon to spread a thin layer of pizza sauce across the dough. Top with mozzarella cheese, saving out a small bite for tasting. Taste a bite of the mozzarella cheese; if it does not taste salty, add a pinch or two of kosher salt to the pizza. (The pizza has olives, which also adds saltiness.) Top the cheese with the sliced olives and chili peppers.

Transfer the pizza to the pizza stone using the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). 

Remove from the oven and allow to cool for minutes, then top with torn basil leaves. Slice into pieces and serve immediately.

This very simple recipe for pickled pepper relish is great for grilling food, but also for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.

Hot Pepper Relish Recipe

white wine vinegar

yellow mustard seed

Salt

Boil

Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.

Simmer

Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.

Cool

Serve

https://www.youtube.com/watch?v=mWn1Yq9nLh8

This pickled pepper relish recipe is a wonder condiment, great for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper for making hot pepper relish, sweet pepper relish, or any heat level in between to your preference.

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If your garden is exploding with chili peppers like mine does every year, consider the humble pepper relish. The vinegar not only makes the relish delicious and somewhat sweet, it acts as a preservative, letting you keep your peppers around longer so you can enjoy them.

Pepper relish is easy to adjust to your own heat and flavor preferences by using any hot peppers, sweet peppers or a combination. You can add in other seasonings as well to really make it your own.

Use a good pepper relish as you would any other condiment. Top your burgers and brats right off the grill for a tangy flavor addition. Spoon it over grilled chicken or pork for an extra tasty component. Serve it at the table with brunch to scoop over toasts. You can also swirl it into soups and stews to bring on the zest. I love sweet and spicy pepper relish anytime. 

Pepper Relish Recipe - How to Make Pepper Relish

Ingredients

3 cups chopped hot chili peppers – You can use a mix of peppers if you’d like anywhere from mild bells to superhots like Morugas or Scorpions, though I like to keep the thickness of the peppers about the same so the overall consistency is even. Lean toward hotter peppers. For this, I used a mix of both sweet and hot peppers.
3/4 cup white wine vinegar
1/2 cup sugar
2 cloves garlic chopped
1/2 small onion chopped
2 teaspoons yellow mustard seed
Salt to taste

Cooking Directions

Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
Add to a jar and allow to cool.
Serve!

Makes about 4 cups.

Get the printable recipe with further notes and discussion at these pages for...

HOT PEPPER RELISH: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/hot-pepper-relish 

SWEET PEPPER RELISH: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/sweet-chili-pepper-relish/

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Enjoy your pepper relish! Let me know how spicy you make yours!

Pepper Relish Recipe (Both Hot Pepper Relish & Sweet Pepper Relish) - Chili Pepper Madness

This Chinese beef liver stir fry contains all the good stuff- soy, garlic, ginger, Szechuan spice and chili. #beef #stirfry #Chinesefoodrecipes #quickrecipes #easymeals

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