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Showing posts from May, 2019
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Roasted Datil Pepper Salsa

I enjoy creating recipes with unusual ingredients. One of my first posts was datil pepper key lime hot wings. I feel it's time to revisit datil peppers again. Datil peppers are native to the St. Augustine area. I have been trying to grow them for years. Hurricanes and other disasters always seem to destroy my plants. This year I have a plant that is producing peppers. Datils are a very hot fruity pepper.  A very little bit goes a long way. A word of CAUTION, wear gloves when handling, and never touch you eyes with the gloves.   This recipe uses one small, 3/4 inch long pepper. Ingredients: 1 datil pepper 1 Heirloom tomato 1/2 small white onion 1 ear of corn 1 bell pepper (any color) 1/4 cup cilantro 1 to 2 tablespoons key lime juice On a medium hot grill place all the ingredients except the cilantro.  I like to use a little oak for added smokeiness. Grill, turning frequently, until all the vegetables are grill marked and well roasted. Diced the veggies and

Grilled Corn with Cilantro Lime Butter

Here is a great recipe for a delicious butter, perfect for grilled corn. Ingredients: 2 tablespoons softened butter 1/4 teaspoon smoked paprika 1/4 teaspoon honey 1/2 teaspoon chopped cilantro pinch roasted garlic pinch onion powder Trim all the loose husk from the corn. Soak corn in cool water for several minutes. Place ears on a hot 350 degree grill. Cook about 10 minutes turning frequently. The husks may blacken but the corn should have light grill marks. Blend all the ingredients for the butter, in a small bowl with a fork. Carefully remove ears from the grill with tongs, they will be HOT, and can cause burns.    Allow to rest  for several minutes then carefully remove husks. Brush with butter, and enjoy.