Sweet Peppers - dealing with a glut of sweet red peppers

Sweet Peppers – using a glut of these beautiful and flavoursome fruits

Last year I filled half of my poly-tunnel with a variety of different sweet peppers and chillies. It was, however, a cool wet summer and, even inside my poly-tunnel, where it is above average heat, the lack of sunshine throughout the season definitely affected many crops. I did have an excellent crop of peppers and chillies though many were late to ripen and although I dried the chillies I was not using immediately, I did find that those chillies I had to ripen after harvesting did not keep so well over the winter season.

I used all of my peppers and, I did have a large harvest of usable large peppers, a few of which I had to harvest and finish ripening on my kitchen windowsill as the autumn frosts were beginning to affect the plants.

It was apparent that, even in a poor season, I had far too many of these wonderful fruits to use productively. Of course, I froze some, I made a variety of relishes and chutneys, I used them in Indian, Spanish, Italian and South American influenced meals which I could serve fresh or freeze successfully. However, I still felt I had grown too many and too many different varieties.

Of course it is good to experiment. Some varieties we find we prefer; some varieties work better in our specific growing conditions; some varieties grow best in different weather conditions [hot dry weather or cooler cloudier conditions – in the UK we know that anything, weather-wise, can come up and to have a variety of species can help to ensure that we have a harvest].

However, having discovered that even in a poor year, I still had too many peppers [never too many chillies!], I decided to reduce the numbers I grew and the number of varieties. It is important to confess that even of those reduced varieties I had poor germination in one of my favourite varieties – Corno di Torro Rosso – I really like these long sweet peppers for salads and for cooking. However, none of the seeds I had bought, germinated. Possibly, in my small propagator, the temperature suited some plants but not others – this is a difficult balance for the amateur grower, although, it is possible it was the seed as, I had propagated them successfully in previous years under the same conditions. Never mind, I will try them again and if successful will try to save my own seed.

Those plants I did have success were favourites of mine – Californian Wonder and Denver F1 – they produce large, chunky, perfect [well, perfect in the supermarket sense!] fruits and this year, in spite of my reduced number of plants, I find that I still have far too many fruits to cope with – of course, the weather has been fantastic this summer – hot and dry [ well! until the school children got their holidays in late July when the weather turned wet – how does it do that? Now the children are back to school, it is, amazingly, back to warm, dry weather]

This year I have seven pepper plants and four chilli plants. The chilli plants are excellent as always – growing Joe’s Long, although I have introduced a new variety to experiment with - this year Jamaican Belle chillies. So far they are green and very pretty but I will wait until they are red and properly ripe, although, I believe, they are usable at the green stage. I will report back on these chillies later. Seriously, I don’t believe they are very hot which I must confess, somewhat disappoints me – but then again, I did read the information about this chilli before I bought the seeds.

Well! California Wonder or Denver F1, I now have too many fruits to use easily in my kitchen. It has been a particularly suitable year for their harvesting in our cool UK climate and I find that each plant [for goodness sake – no more than 40 – 45 cm high is producing 10 – 12 full sized luscious fruits.] Of course, these plants can’t support these fruits and I have, variously, propped up the plants or supported the fruits so that they are not on the ground, where they can be attacked by slugs, snails etc. It would seem that, these 40cm high plants are growing up to 10 full-sized fruits although, I have taken to harvesting as soon as the fruits start to turn red, giving the plants a chance to ripen more immature fruits and I can continue to ripen on my kitchen window-sill. Of course, they will ripen but, they won’t keep fresh any longer that shop bought peppers.

Apart from sharing the ‘GLUT’ crop with neighbours, family and friends, it is useful to think of various ways they can be used in the kitchen in meals or as preserves. We must explore and celebrate this occasional over- abundant of our crops as, really, it will not happen every year.

Preserves

Hot Green Pepper and Apple Chutney

10 – 12 good sized unripe or green peppers [washed, and chopped with seeds, cares and stems removed]

3 medium onions [peeled and chopped]

4 good sized fresh red chillies [ I’m using Joe’s Long]. Leave the seeds in if you like your relish to be hotter

3 – 4 medium to large cooking apples

1 good Tblsp salt [tablespoon]

1 ½ pts vinegar – preferably white [ brown is fine but, won’t look as good]

8 oz [175gm] granulated sugar – do add a little more if you like your pickles sweeter.

2 tsp allspice,    1 good tsp ground nutmeg

Method

·         Wash and split the peppers – remove seeds and stems inner parts.

·         Chop them fairly coarsely. Put the chopped peppers into a large colander over a bowl into which the colander should fit comfortably.

·         Pour boiling water over the peppers and leave to sit for 5 minutes. Drain the water off and repeat the process, allowing 10 minutes for soaking.

·         Wash peel and core the apples – chop.

·         Chop the onions and chillis and put them with the apples, vinegar, sugar, salt, nutmeg and allspice into a large pan. Bring the mixture to the boil gradually, stirring while allowing the sugar to dissolve.

·         Drain the peppers thoroughly and add to the vinegar mixture. Bring to the boil then simmer until the mixture has thickened and the vegetables are well cooked and blended.

·         Taste for salt and heat [taking care as the mixture will be extremely hot] You may want to add more finely chopped chilli if you like your relishes to be very hot. Add any extra chilli before the end of the cooking process to ensure it has cooked.

·         Pot up into hot, sterilised pots. Cover, seal and label. Allow at least a couple of months before eating to allow the relish to mellow.

Hot Spicy Roasted Pepper and Tomato Chutney

2 kg ripe tomatoes - peeled

4 large ripe sweet peppers – any shape will be good but use only red or yellow peppers

3 large onions – peeled and finely chopped

4 good sized garlic cloves, finely chopped or crushed

3-4 hot red peppers (remove the seeds if you don’t want your chutney to be too hot)

1 tsp ground cinnamon,        1 tsp ground cloves,       ½ tsp ground black pepper

1 tsp salt

850 ml vinegar (1½pt) – white vinegar is best but malt vinegar will also do

700g (1½lb) sugar

Method

·         Skin the tomatoes and chop – (skinning tomatoes can be done in several ways:

* – on a fork over a gas flame – great for a couple of tomatoes!

* - in a bowl with boiling water poured over – great for a handful or so.

* - For a large amount – cut out the core and put in the largest bowl which will fit in the micro wave. Microwave on full for 20 minutes, then, just lift off the skins. Chop roughly.

·         Put the peppers into a roasting tin in a hot oven 200°C or No 6 Gas for 30 mins or so. They should just start to brown or char. Leave them to cool.

·         Remove the skins and the seeds as far as possible then chop roughly.

·         Put the chopped tomatoes, chopped peppers, chopped onions, chopped garlic, vinegar and sugar into a preserving pan with the spices and seasonings.

·         Simmer slowly until the sugar has dissolved and the fruit/vegetables have softened.

·         Bring to the boil and cook, stirring frequently to ensure it does not stick and burn until it starts to turn thick.

·         Pot up in hot, sterilised jars. Cover and label.

Sweetcorn Relish

6 corncobs – remove the kernels                 1 - 2 sweet red pepper – finely chopped or try processing 1 of the peppers

1 large onion – finely chopped                      3 large garlic cloves – finely chopped

1 – 2 fresh hot chilli peppers (keep the seeds in if you like it very hot or add more chillies)

500ml (1pint) white vinegar

250g (9oz) white sugar                                     1 –2 tsp salt (to taste)

1 dsp. yellow mustard seed                             1 tsp mustard powder

½ tsp ground black pepper                              ½ tsp turmeric

1 Tblsp cornflour – blended with a little water or a little extra vinegar

Method

·         Put the sugar and vinegar into a large pan over a low heat and stir until the sugar has dissolved.

·         Add the onion, sweetcorn kernels, red pepper, chopped chilli and garlic and simmer gently until the vegetables are ‘transparent’ and cooked 10 minutes or so.

·         Add the mustard seed and powder, turmeric, pepper and salt and cook for 10 -15mins.

·         Add the blended cornflour and stir in well.

·         Bring to the boil and boil for 4 – 5 minutes until the mixture starts to thicken.

·         Pot up in hot, sterilised jars. Cover and label.

Stuffed Peppers

In late summer and early autumn stuffed peppers provide a flavoursome and healthy snack or lunch dish. Some people might also include them in the dinner menu though I might find that a little sparse unless stuffed with a good low fat minced beef or minced pork or accompanied by excellent read and a hearty salad.

Of course peppers can be stuffed with a huge selection of suitable ingredients although the cooking time of the filling must co-ordinate with the cooking time of the peppers. Peppers don’t take long to bake – about 20 mins or so as long as the filling is already cooked.

A vegetarian option

For 4 portions – allow 4 medium to large sweet red peppers

Filling:

1 medium onion – peeled and finely chopped

2 cloves of garlic – finely chopped                   60gm [2 oz ] fresh or frozen peas

2 Tblsp finely chopped preferably fresh, herbs – thyme, marjoram/oregano, tarragon, a little sage, parsley, coriander, a little rosemary [choose those favours which best suit your palette, mix them up a bit]

2 Tblsp rape-seed oil

Freshly ground black pepper and sea salt

100gm [4 oz] white or wholegrain breadcrumbs – alternatively – use 100 gm [4oz] cooked basmati rice

100gm [4oz] strong cheddar cheese - or more interestingly, try Jarlsberg or a good Gruyere [my favourite]

Method

·         Remove the tops of the peppers and scoop out the seeds and any other inside fibres.

·         For the filling – fry the chopped onion and garlic until golden – don’t let it burn.

·         Add the peas, herbs and seasoning and mix well.

·         Stir in the breadcrumbs [or the cooked rice].

·         Fill the peppers making sure they are well filled.

·         Top off each pepper with grated or sliced cheese.

·         Bake in a prepared moderate oven 180°C or no 5 gas for 20 – 30 minutes.

·         Serve with hot crusty bread and a glass of good white wine.

For a meaty option

For 4 peppers

100gm [4 oz] minced beef - and 100gm [4oz] minced pork – and 50gm [2 oz] pancetta – finely chopped

1 medium onion- peeled and finely chopped.

2 – 3 chunky garlic cloves – peeled and finely chopped

2 Tblsp finely chopped preferably fresh, herbs – thyme, marjoram/oregano, tarragon, a little sage, parsley, coriander, a little rosemary [choose those favours which best suit your palette, mix them up a bit]

2 Tblsp rape-seed oil

Freshly ground black pepper and sea salt

100gm [4 oz] white or wholegrain breadcrumbs – alternatively – use 100 gm [4oz] cooked basmati rice

100gm [4oz] strong cheddar cheese - or more interestingly, try Jarlsberg or a good Gruyere .

Method

·         Remove the tops of the peppers and scoop out the seeds and any other inside fibres.

·         For the filling – fry the chopped onion and garlic until golden – don’t let it burn.

·         Add the peas, herbs and seasoning and mix well.

·         Stir in the breadcrumbs [or the cooked rice].

·         Fill the peppers making sure they are well filled.

·         Top off each pepper with grated or sliced cheese.

·         Bake in a prepared moderate oven 180°C or no 5 gas for 20 – 30 minutes.

·         Serve with hot crusty bread and a glass of good red wine.

My son’s girlfriend – Melissa, has an amazing palette and being Indian, can create the most amazing and inspiring dishes. Today, she took away several of my red peppers and said she will make a red pepper soup. When she shares this with me, I will pass it on. I know it will be amazing.