Ingredient Spotlight: Peppers

There are a few foods that I’ve been afraid to cook with over the years.  I’ve been on a quest to conquer these food fears.  Fresh jalapeno peppers used to be on the scary list.

I think this fear stems from an incident that happened when I was very young, 2 or 3 years old.  I don’t remember it, but I Mom has told me the story many times over the years.  Apparently, I reached up for a plate of peppers and then touched my finger to my lip and was burned by the heat of the peppers.

Kind of crazy to let something that I don’t even remember keep me from cooking with peppers, but…chalk me up as crazy!

Now I do use jalapeno.  I usually steer clear of other types of hot peppers though, with a few exceptions – mild banana peppers, chipotle peppers in adobo sauce both make regular appearances in my recipes.

Here are a few of my recipes that use peppers: 

What are some recipes that you make using peppers?  Link up as many as you like, as long as they use peppers of some kind (not bell peppers).  Be sure to link back to Eat at Home.  You can use the button below if you like.

 

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Comments

  1. I’m not a huge fan of spicy, but Doug and the boys love it. I’m excited to see some new recipes! Thanks for hosting, Tiffany!

  2. What a great ingredient this week! Thank you for hosting!

  3. I usually find jalepenos to be too spiky. I prefer habaneros, even though they’re hotter. I just use a lot less of them.

    It’s funny, when I saw the subject line in my email, I thought you were talking about bell peppers. Are they called mangoes in your neck of the woods?

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