Roasted Poblano Chiles with Onion 
from Eating Well, May/June 2015

12 medium fresh poblano chiles (about 2 lbs)
1/4 cup canola oil
1 large white onion, thinly sliced
3 medium garlic cloves, finely chopped
1/2 tsp kosher salt
2 tbsp worcestershire sauce
juice of 1 lime

Directions: 
1) Preheat grill to high
2) Grill the poblanos, turning occasionally, until blistered all over and slightly charred in spots, 10-15 min. Transfer to a large bowl, cover with plastic wrap and set aside for about 20 min to loosen skins. **You can also do this with your broiler or on a gas stove top over an open flame.
3) Peel the peppers with your fingers. (its okay if a little skin is left behind, for best flavor don't rinse) Cut them open lengthwise, remove seeds, stem and white membrane, then thinly slice. 
4) Heat oil in a large skillet over high heat until it shimmers. Add onion and cook, stirring occasionally, until fragrant, about 30 seconds. Add the poblano strips and salt and cook, stirring occasionally, about 5 min more. Stir in worcestershire sauce and remove from heat. Drizzle lime juice over top. Serve warm or at room temperature. 


Stuffed Hungarian Hot Wax Peppers: Serves 6
adapted from allrecipes.com

1/3 cup ground Italian sausage (or take sausage out of casings)
1 (8 ounce) cream cheese, softened
3/4 tablespoon salt
3 tablespoons cheese (romano or parmesan), freshly grated
1 teaspoon dried oregano (click here for "How to Dry Herbs")
1 teaspoon dried basil
1/3 cup dry bread crumbs (it's easy to make your own!)
1 tablespoon olive oil
6Hungarian hot peppers, cored and seeded 

Directions
1) Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2) Preheat oven to 350 degrees F (175 degrees C).
3) In a medium bowl, mix together the sausage, cream cheese, salt, cheese, oregano, basil, bread crumbs and olive oil.
4) Slice the peppers lengthwise and clean the inside of ribs and seeds and rinse thoroughly (you may want to use rubber gloves because the oils from the peppers are HOT!) 
5) Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

Hot Dogs with Poblanos, Pepper Jack and Tomatillos
from www.bonappetit.com

2 tablespoons olive oil
3 poblano chiles, cut into 1/2-inch-wide strips
1 large onion, sliced (smaller onions work, too, just slice enough of them)
6 uncured hot dogs or flavored sausages
1 cup salsa verde (tomatillo salsa recipe above)
1/3 cup fresh cilantro, chopped
6 hot dog buns
2 ounces Pepper Jack cheese, thinly sliced (or your favorite similar cheese)
Crumbled Cotija cheese or feta cheese

Directions
1) Heat oil in large nonstick skillet over medium-high heat. 
2) Add poblanos and onion; sprinkle with salt. Sauté until chiles soften, 10 to 12 minutes. Transfer mixture to bowl. 3) Add hot dogs to same pan. Add 1 cup water; cover. Boil until heated through, 5 minutes. (OR cook them on a grill!)
4) Meanwhile, preheat broiler. Combine salsa verde and cilantro in small bowl.
5) Place 1 hot dog in each bun; place on baking sheet. Cover each with slices of cheese. Broil until cheese melts, about 2 minutes. Top with chile-onion mixture; then Cotija cheese and salsa.


Gazpacho: Serves 4
from Edible Buffalo

2 cups tomatoes, diced
1/2 cup sweet peppers, diced
1/2 cup cucumbers, diced
1/4 cup breadcrumbs (like above, choose a bread you want and toast it. Let it cool and break it up.)
1/4 cup onion, diced
1/4 cup olive oil
2 Tablespoons white wine vinegar
1 Tablespoon hot pepper, diced 
2 teaspoons garlic, minced
1 teaspoon black pepper
1/2 teaspoon basil
1/2 teaspoon oregano

Directions

1) Combine all of the ingredients in a large bowl and mix together.
2) Transfer to a blender or food processor and process until a course puree.
3) Serve chilled or at room temperature.


Chile Rellenos: Serves 8
from Food and Wine via the Huffington Post

6 medium poblano peppers, about 3 ounces each
1 tablespoon vegetable oil
1/2 small onion, minced
1 small garlic clove, minced
1 small jalapeño, seeded and minced
1 1/2 cups Monterey Jack cheese, shredded 
1/4 cup Parmigiano-Reggiano cheese, freshly grated
2 tablespoon fresh cilantro, chopped
Salt
1 1/2 cup cherry tomatoes, quartered (or cube a large tomato)
For the Salsa:
1 avocado, finely diced
1/4 cup onion, finely chopped 
2 tablespoons cilantro, chopped
1/2 small jalapeño, seeded and minced
2 tablespoons freshly squeezed lime juice 
Salt and freshly ground pepper

Directions:
Make the Chiles Rellenos: 
1) Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until they are charred all over. 
2) Transfer the poblanos to a bowl, cover with plastic wrap and let cool. Peel the poblanos. 
3)Using a small, sharp knife, core and seed the poblano without tearing the poblanos or enlarging the opening.
4) Preheat the oven to 425°. In a small skillet, heat the vegetable oil. Add the diced onion, garlic and jalapeño and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. 
5) Let the vegetable mixture cool, then stir in the Monterey Jack, Parmigiano-Reggiano and chopped cilantro. 
6) Lightly season the insides of the poblanos with salt. Carefully stuff the cheese filling into the poblanos and press the poblanos closed. Place the stuffed poblanos on a baking sheet and roast in the upper third of the oven for about 12 minutes, until the cheese is melted.
Meanwhile, Make the Salsa: 
7) In a bowl, combine the tomatoes with the avocado, onion, cilantro, jalapeño and lime juice and season the salsa with salt and pepper.
5) Transfer the chiles rellenos to plates, spoon the salsa on top and serve.


Jalapeno Mustard
from Gourmet Magazine October 2009

1/2 Cup Dijon Mustard
2 Tablespoons Jalapeno, finely chopped and seeded
1 Tablespoon Honey

Directions
1) Stir all ingredients together. Make sure the honey is soft when mixing it in if you are using raw honey.
2) Can be made ahead of time and stored in the refrigerator up to 1 week.

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The farm grows many varieties of hot peppers that have a range of flavors and degrees of spice. Generally speaking, if you have a green hot pepper from the farm, it will be more mild than a brightly colored one. USE CAUTION when preparing hot peppers. The oils in the peppers can transfer to your hands and then on to whatever you touch after that (do not rub your eyes!). Use gloves if needed to avoid problems.
(left) Jalapeno: These small guys pack some punch. The ones that have turned red are hotter than the green ones. They are a great substitute for seranos if a recipe calls for one.
(left) Poblano: These peppers are round on the tops and tapered at the bottom. They are more mild and great for stuffing
(below) Hungarian Hot Wax: These slender peppers are a yellowish lime color. They get more hot as they turn a deep orange color. 
(right) Habaneros are small and orange and the hottest pepper we grow. Spices up salsas with ease. 
(left) Anaheims: We harvest these peppers green and they are the mildest hot pepper we grow. They are great for stuffing or adding a little spice to a dish
(left) Cherry Bombs are small round red hot peppers. They are perfect for stuffing, pickling and processing. They have medium heat and are harvested red.
(left) Green Chiles are great for roasting to add a chard peppery flavor to whatever you are cooking. They are long and slender.
Hot Peppers