Banana peppers are available at the Grove Farmers' Market this Saturday, July 8. Here are a few recipes to try with the tangy pepper.
Bob’s Stuffed Banana Peppers
8 banana peppers
2 T. butter
1/2 C. chopped onion
1/2 C. chopped celery
1 (28 oz.) can crushed tomatoes
1(8 oz.) can tomato sauce
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
2 1/2 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 tsp. Worcestershire sauce
1/2 C. grated Parmesan cheese
1 lb. hot Italian sausage
1 lb. mild Italian sausage
1 1/2 C. bread crumbs
Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 tsp. salt and 1/4 tsp. pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, in a large mixing bowl, combine egg, 1 tsp. salt, 1/4 tsp. pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 C. of the tomato sauce mixture.
Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
Bake uncovered in preheated oven for 1 hour.
1 large onion, diced
10 large tomatoes, peeled and chopped
2 large green bell peppers, diced
1 large red bell pepper, diced
2 Anaheim chile peppers, diced
2 banana peppers, diced
4 fresh jalapeno peppers, diced
1 (28 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 C. white vinegar
1 (28 oz.) can diced tomatoes
2 T. brown sugar
2 T. chili powder
1 1/2 tsp. Italian seasoning
2 tsp. salt
2 T. cornstarch
1/4 C. water
In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers.
Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.
Hot Pepper Mustard
40 banana peppers (5 inches long), stems removed
4 C. prepared yellow mustard
5 C. white sugar
1 C. honey
4 C. apple cider vinegar
1 T. salt
1 1/2 C. all-purpose flour
1 C. water
Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.
Fire-roasted Vegetarian Gumbo
1 serrano pepper
1 banana pepper
1 small jalapeno chile pepper
1/4 C. canola oil
1/4 C. all-purpose flour
2 T. canola oil
2 celery ribs, chopped
1 large onion, chopped
3 green bell peppers, chopped
1 quart vegetable broth
2 cloves garlic, minced
2 T. Cajun seasoning
1 T. smoked paprika
1 T. file powder
1 C. fire-roasted tomatoes
1 sweet potato, peeled and cubed parsnip, peeled and cubed
1 C. canned red beans, rinsed and drained
1 C. canned black-eyed peas, rinsed and drained
2 C. frozen cut okra, thawed
Preheat oven to broil.
Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes.
Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
Place 2 T. of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 C. of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 C. of stock into the vegetable mixture until the roux dissolves.
Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.
End of Summer Vegetable Casserole
1/4 C. olive oil
3 small zucchini, cut in half lengthwise then into 1/4-inch slices
3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
2 green bell peppers, cut into bite-size strips
2 red bell peppers, cut into bite-size strips
3 banana (or hot) peppers, seeded and chopped
2 sweet onions, sliced
1 C. heavy cream
2 T. all-purpose flour
8 oz. processed cheese food (eg. Velveeta), cubed
2 C. seasoned bread crumbs
1 C. grated Parmesan cheese
garlic powder to taste (optional)
onion powder to taste (optional)
seasoned salt to taste (optional)
black pepper to taste (optional)
Preheat oven to 350 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium high heat. Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour.
When vegetables are tender, drain skillet of excess liquid and arrange in the bottom of a large glass baking dish. Season as desired with seasonings of choice, and stir to blend flavors. Distribute cheese cubes evenly over the vegetables. Pour in the egg mixture, and spread bread crumbs and Parmesan cheese over the top.
Bake in the preheated oven for 45 minutes to 1 hour, or until bubbling hot. Remove cover during the last 15 minutes to brown top lightly. Serve immediately.
Pickled Hot Peppers
1 1/2 lb. banana peppers, cut into 1 inch pieces
1 lb. jalapeno peppers, cut into 1 inch pieces
1/4 lb. serrano peppers, cut into 1 inch pieces
6 C. vinegar
2 C. water
3 cloves garlic, crushed
1 onion, chopped
Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
BBQ Feta and Hot Banana Pepper Turkey Burgers
1 lb. ground turkey
1/4 C. seeded, chopped banana peppers
1/2 C. crumbled feta cheese
Preheat an outdoor grill for high heat.
In a bowl, mix the turkey, peppers, and feta cheese. Season with salt and pepper. Form the mixture into 4 patties.
Cook patties about 8 minutes per side on the prepared grill, to an internal temperature of 180 degrees F (85 degrees C).
The Grove Farmers' Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visit www.facebook.com/grovefarmersmarket