Spicy Red Stew
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2-3 small yellow potatoes, cubed
2 small red beets, peeled and cubed
5 cherry hot chiles, chopped (or other mild to low-heat red chili pepper)
3 large collard greens, chopped
2 cloves garlic, chopped
2 cups vegetable broth (or chicken broth for a non-vegetarian version)
Salt and pepper to taste
Cooking Directions
Heat a large pan to medium heat. Add oil and swirl.
Add onion, potatoes and beets. Cook about 5 minutes to soften.
Add chile peppers and collard greens. Cook another 5 minutes, stirring occasionally.
Add garlic and cook 1 minute.
Add vegetable broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 20 minutes.
Cool slightly, add salt and pepper as desired, and serve.
Adapted from chilipeppermadness.com