Recipe: Crema de Peppermeister.

Tags

avocado, chiles, chillies, crema, guacomole, mexican, organic, peppers, recipe, serrano, vegetarian

This cool condiment has a refreshing crispness with a fiery finish.

If you’re looking for a low fat and tasty topping for black beans, enchimales, or even pork tacos, you can end your search now.  This is a head turner with the freshness of a ripe avocado, cilantro and serrano chile and the smoothness of yogurt and sour cream.  The sweetness of the lime and agave gives this crema a great balance.

Why yes, you may have a closeup of my fancy new salt & pepper holder. A fancy Christmas gift from my fancy wife.

Ingredients:

• 1/2 fresh avocado
• juice from 1 lime
• 1 large serrano or jalapeno chile pepper (chopped)
• 1/4 cup cilantro
• 1/2 medium size onion (chopped)
• 1 Tablespoon plain yogurt
• 1 Tablespoon sour cream
• 2 teaspoons agave syrup (or honey)
• Salt and pepper to taste

Directions:

Roughly chop all ingredients and add to food processor. blend till smooth.  Keep refrigerated in an air tight container for up to 1 week.  Serve with anything from eggs, tacos, wings, salads, etc.

Question: Who doesn’t want free pepper seeds????

Need more chile info? Check out this article about growing spicier peppers.

Recipe: Peppermeister’s Half-baked Turkey Chili Pie

Tags

chili, chili pie, cornbread, gardening, jalapenos, organic, peppers, recipes, turkey chili

This is a really easy recipe that gives people the impression that you might actually know what you’re doing in the kitchen (although, we’ll still know the truth).
This recipe comes down to 2 essential ingredients: your favorite chili and your cheapest favorite cornbread mix.

I don’t really believe in sticking to one tried and true chili recipe.  I have the firm belief that a chili recipe should be based on the freshest ingredients you can get and your mood based on the weather, the event, or whatever is in your pantry.  That being said, I will share the chili recipe I used to make this pie. Don’t be intimidated by the number of ingredients, you probably have a lot of this stuff on hand, if not, improvise!  Please feel free to use any chili (canned is acceptable in dire cases, try Amy’s organic).

INGREDIENTS:

Chipotle Turkey Chili

• 1 1/2 lbs lean ground turkey
• 1 can red kidney beans
• 1 can black beans
• 1 large chile pepper (I used a Jalapeno)
• 2 Tablespoons tomato paste
• 1 Tablespoon Olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (chopped)
• 2 Tablespoons Chipotle hot sauce (pureed chipotles are fine too)

The following optional spices are to be added to taste:

• Chili powder
• Smoked paprika
• Dried chile flakes
• Black Pepper
• Salt
• Cumin
• Cinnamon
• Cocoa Powder
• Coriander
• Mexican oregano
• Cilantro

For the cornbread topping:

• Cornbread mix
• 1 can of creamed corn
• 1 Tablespoon agave syrup (optional)

Directions:

Brown turkey meat in a saucepan with olive oil, salt, pepper and chili powder.  Stir in everything else (except beans) and cook covered on medium heat for 5 minutes.  Add beans and replace lid.  Cook on low for 20 minutes.  Adjust spices to your liking. You can add water, stock, or beer if you want a soupier chili (not recommended for this recipe because you want a thicker chili that will hold up in pie form).

Spread chili out into a shallow baking dish.  Mix cornbread batter with creamed corn and agave syrup and spread evenly over the chili.  Bake at 400 degrees until golden brown (20-25 minutes).  Let cool for 5 minutes before slicing and serving.

Need more spicy recipes? Try these:

• Spicy Turkey Meatloaf
• Peppermeister’s Asian Beef Tacos
• Mucho Mojo Marinade