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[QUESTION] What are your favorite spices to use in soups?

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Bell pepper harvest from my backyard garden -- recipe suggestions? (lemmy.world)
submitted 1 month ago* (last edited 1 month ago) by [email protected] to c/[email protected]
19 comments fedilink hide all child comments
 

We grew the plant by accident, and while the usual harvest is just a handful at a time, they taste really fresh and great.

Edit: Thanks for the attention to this post. There's a lot of insistence that these are jalapenos and not bell peppers. They are in fact bell peppers, for the following reasons:

  1. They're sweet and not spicy.
  2. Jalapenos tend to have a more elongated shape.
  3. Green jalapenos tend to have a much brighter color.

I'm also in Southeast Asia so our pepper varieties are different.

Hope this helps!

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[–] [email protected] 35 points 1 month ago* (last edited 1 month ago) (2 children)

Those look like jalapeños and not bell peppers.

So I’d make salsa.

[–] [email protected] 2 points 1 month ago

If they are indeed bell peppers, then this recipe: https://www.seriouseats.com/ajvar-serbian-roasted-red-pepper-sauce-recipe

but they looks suspiciously like fat jalapeños or some related spicy pepper

[–] [email protected] 1 points 1 month ago (2 children)

It's hard to get grocery store size bell peppers in a home garden. Plenty of people (me included) also like to grow small varieties of some veggies. If a plant can get me 4 huge tomatoes or 50 tiny ones, I'd rather have the tiny ones cause there ends up being less waste if a pest gets into one.

[–] [email protected] 4 points 1 month ago

Yeah I’ve grown both bells and jalapeños and a variety of others and size is not what has me saying those are jalapeños, it’s their shape.

[–] [email protected] 2 points 1 month ago (1 children)

I’ve grown many a bell pepper, never have I had one that looked like a jalapeño. I think you are mistaken.

[–] [email protected] 0 points 1 month ago (1 children)

https://www.kroger.com/product/images/large/front/0005783600062

Idk, looks similar enough to me. OP has tasted them, and would have probably noticed if they were spicy.

[–] [email protected] 5 points 1 month ago (1 children)

Those are sweet peppers, different from bell peppers.

This is what bell peppers look like.

[–] [email protected] 1 points 1 month ago (1 children)

That must be a language thing, cause I would call any pepper that's not spicy a bell pepper. Whoever wrote the Wikipedia article on bell peppers said

bell pepper is the only member of the genus Capsicum, that does not produce capsaicin

So if it's not spicy, it's a bell pepper (at least where I live), but they can be in different forms. Not that any of that matters.

[–] [email protected] 2 points 1 month ago

Ha I was about to post a similar thing - there are colloquial differences for sure. I’ve heard bell peppers called sweet bell peppers in the Deep South. And in op’s defense, some people say bell peppers are spicy in their opinion. AND there are varieties of jalapeño that can have little to no heat in flavor so, that may not be a measure to go by. But a jalapeño does have a different flavor from a bell pepper, heat notwithstanding.

But like you said, it doesn’t matter. Just eat them because they taste good!

[–] [email protected] 19 points 1 month ago

Bell peppers?

[–] [email protected] 9 points 1 month ago

Anything Cajun. Jambalaya, gumbo, red beans and rice, etc

[–] [email protected] 5 points 1 month ago

Sausage and peppers with pasta.

[–] [email protected] 3 points 1 month ago

I'm not sure if those are bell peppers.

[–] [email protected] 3 points 1 month ago

What you do is rough chop your jalapeños, put them in a Mason jar, cover them in honey (to about half, just enough to coat them all) then add a fermentation weight. After about 10 minutes or so the air bubbles will work out and then fill your jar. Cover with a cloth, fermentation lid, or regular lid (just make sure you burp it every day or so), and put it in a cool, dry place for a month or so. Test at that point and make sure there's no mold. If no mold, you're good. The longer you set, the more heat you get.

It's fantastic, goes great on pizza, bbq, anything where you need to cut some fatty/greasy flavors.

Edit: here's a set of instructions to follow

https://thelostherbs.com/diy-fermented-jalapeno-honey/

[–] [email protected] 2 points 1 month ago

Baby back ribs

[–] [email protected] 1 points 1 month ago

Make a hat and get taco bell wearing it.

[–] [email protected] 1 points 1 month ago* (last edited 1 month ago)

Pepper Piper Perri?

Well done. Small thing of one color surrounded by larger yet similar things of another color, and the alliteration. This has got to be intentional.

[–] [email protected] 1 points 1 month ago

Pasta aglio olio e peperoncino

Take a good evo

Buy real parmigiano reggiano to grate on top at the end

Use bronze cut pasta

Im a nerd

[–] [email protected] 1 points 1 month ago

Sweet pepper relish. Someone donated a lot of them to me last year. Five different varieties. I made some relish, canned it and gave them some. So tasty on Italian sausage sandwiches.