I've received several inquiries for recipes. While I don't have recipes, per se, I can offer you these suggestions:
- My favorite preparation is to slice the peppers and then saute them in (canola) oil until their soft. A slight brown is fine, but not much more than that. Season with salt. The peppers make a delightful hors d'ouevre served with crackers. I served them this way for Farm Share Thursday.
- I also mix them in tuna salad along with the standard mayonnise, celery and scallions. Brett also suggests mixing them in egg salad.
- Grapeseed Bistro makes a peachy-mama jelly, in the style of red pepper jelly and serves it with Grilled Chicken livers. This would also work well with grilled swordfish or halibut.
- Peachy Mamas pair beautifully with corn and okra. I put them in a succotash.
- Mixed with rice, they perk up the standard side dish.
- Make a relish with roasted peachy mamas mixed with olive oil, pinenuts and raisins. Season with salt and pepper, and perhaps a little balsamic.
2 cups diced peachy mamas
1/2 teaspoon dried hot red-pepper flakes
1 tablespoons pectin
1 cup sugar
1/3 cup white-wine vinegar
1 tablespoon unsalted butter
1/4 teaspoon salt
Combine all ingredients, except pectin in a stainless steel pot. Bring to a boil, stirring frequently. Simmer for 5 minutes. Add pectin, stirring constantly, and continue cooking for 5 minutes over medium heat.
You can refrigerate for a week, or can according to the directions here.
Happy Experimenting! If you have some interesting recipes, I'd love to hear them too!