Wondering what to do with all your peppers in your CSA bin this week? Make a delicious pepper jelly that you can freeze for later, and/or eat with grilled or roasted meats (delicious with pork) or served with cream cheese on crackers. Make it as hot or sweet as your like by altering the amount of each type of pepper.

Here’s what I did:
-cut up a smallish pot full of peppers (maybe 8-10 peppers, around 6 cups -ish) into large chunks (I used jalepeno, bananas, green and put some red in for colour)
-add about 2 cups of apple cider vinegar
-add ~ 4 cups of white sugar (use more or less to your taste)
Bring it to a light boil and cook until the sugar is dissolved and the peppers are beginning to break down.
Give it a quick whirl with an immersion blender – do not puree, just break the peppers down into tiny bits that look great spread throughout the jelly (it’s actually jam, but most people know it best as pepper jelly).
Taste it! Add more sugar or cider to get the taste you like.
Dump in a package of pectin (I used powdered). Boil again for a couple of minutes.
Either put into jars using whatever method works for you, or put into small plastic containers, cool and freeze.
Delish!

-Submitted by Member  

Summer Vegetable Skewer Recipe
By John Mitzewich, About.com Guide

Ingredients:
- 1/4 cup olive oil
- 1 garlic clove, sliced thin
- 1/2 tsp dried thyme
- 1 large Sweet pepper, seeded, cut in eighths
- 2 zucchini, sliced in eighths
- 1 onion, sliced
- 1 eggplant sliced
- 16 cherry tomatoes
- Hot banana peppers or Jalepino peppers optional
·4 long metal grill skewers  Smaller ones can be made using bamboo skewers that have been soaked in water overnight.
·salt and fresh ground black pepper to taste

Preparation:
In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and add the herbs. Stir and allow to sit for 30 minutes to infuse the oil. Skewer the vegetables in any order desired.
Brush the vegetable skewers with the olive oil, season with salt and fresh ground black pepper to taste, and cook on a preheated grill until the vegetables are tender.

Fried Peppers & Onions:
From recipelink.com

1 sweet green pepper, sliced
1 medium onion, sliced
1 clove garlic, minced
1-2 Tbls. vegetable oil
1-2 Tbls. beef broth
1 Tbls. red wine
salt & pepper
1/4 tsp. fresh or 1/8 tsp.dried thyme

Fry pepper,onion & garlic in oil till lightly browned. Add beef broth & red wine,simmer till onion is soft,about 3 minutes.Season with salt,pepper & thyme

Fresh Salsa Recipe

Ingredients

3 Tbsp finely chopped onion

2 small cloves garlic, minced

3 large rip tomatoes, peeled, seeds removed & chopped

2 hot chile peppers, Serrano or Jalapeno, finely chopped

2 to 3 tbsp of minced cilantro

1 1/2 to 2 tbsp lime juice

Salt and pepper for seasoning

 

Directions

Put chopped onioin and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool.

Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt and pepper. Refrigerate for 2 to 4 hour to blend flavours. Makes about 2 cups of salsa. Enjoy!