Warm Up Your Winter With Chiles
Red Pepper Chile Jam from Chef Molly Beverly can take your sandwich, toast, or taco game to the next level.
The recipe for Red Pepper Chile Jam in the 2020 Fall/Winter edition of Edible Phoenix reminded us of how incredible chiltepins are. Native to the desert, super hot, and absolutely the most beautiful plant in your garden, chiltepin bushes are flourishing right now with beautiful green leaves and festive pops of red that cover the plant like ornaments.
Since this was such a weird weather year (on top of everything else), chile peppers seem to be in abundance. Gardens are chock full of serrano, jalapenos, and even habaneros are making a winter appearance.
Our love of chile peppers runs deep, and the write up in the latest issue of Edible Phoenix on chiltepins and a wonderful recipe for Red Pepper Chile Jam from Chef Molly Beverly has us cooking with this fiery ingredient. We’ve already made her recipe twice: once with red jalapenos and once with red serrano peppers, and both versions turned out really delicious! The jam is a great topper for cream cheese or slathered over roasted winter squash and tacos!
The piece on winter squash in Edible Phoenix is an equally exciting mind-melding adventure in food. Using heirloom pumpkins from Crooked Sky Farms, stuffing them with farro or quinoa and roasting, and serving them with the Red Pepper Chile Jam is the perfect match for a warming winter vegetable meal.
Edible Phoenix is a huge contributor to the all-things-local food movement in Arizona. We love picking up the latest issues at local restaurants, farmers markets, and festivals; there is always an exciting find for us. Even though stuff has gone haywire, you can still get your copy of Edible Phoenix here - don’t miss out on the current issue (psst: there is a whole section about delicious beverages, too!)
As a bonus, order an issue for a foodie-friend and you can be entered to win a copy of Phoenix Cooks by Christina Barrueta.
If you’re looking for more ideas on what to make with your peppers, check out our chile recipe roundup here. As well as recipes and more information about chiletpins here.
If you’ve already received the Fall/Winter Edible Phoenix edition, here’s your chance to pre-order the Spring Issue!