Fresh Cayenne Pepper Recipes

Cayenne pepper is also called red pepper and is grown in South and Central America. The scientific name for cayenne pepper is Capsicum frutescens. It’s a part of the capsicum family and is just the right ingredient to give any dish a little more zest. Cayenne pepper is used as a spice when cooking and as a condiment to kick up a recipe’s taste. This is a very healthy food as it provides vitamins A, B complex, C, beta carotene, calcium and potassium. The health benefits offered in cayenne peppers make them an excellent addition to just about any recipes. Following are 2 fresh cayenne pepper recipes to try:

Peppered Shrimp Alfredo

You will need:

• 1 ½ pounds of medium shrimp, peeled and deveined
• 1 pound of diced Portobello mushrooms
• 1 jar of Alfredo sauce
• 1 diced fresh cayenne pepper
• 15 ounces of penne pasta
• 1 diced medium onion
• ½ cup of grated Romano cheese
• ¼ cup of chopped fresh parsley
• 3 to 4 minced garlic cloves
• 3 tablespoons of extra virgin olive oil
• ½ cup fresh cream
• ¼ teaspoon of cayenne pepper powder
• ¼ cup of butter
• 1 teaspoon freshly ground pepper
• Salt as desired

Directions:

Bring salted water to a full boil, add pasta and cook for 10 minutes, and drain. Put the cooked pasta on a large plate. Melt the butter and the olive oil in a separate saucepan over medium heat. Add onion and cook it until it turns a pinkish brown color, about 2 or 3 minutes. Add the mushrooms, cayenne pepper and garlic to the saucepan. Cook until the vegetables are tender. Add shrimp and cook all over medium heat for approximately 15 minutes, until the shrimp is pink and firm. Stir in the Romano cheese, cream and Alfredo sauce. Let it simmer until the sauce thickens. Stir continuously to keep from sticking. Add pepper, salt and cayenne powder and stir it in. Pour sauce over the cooked pasta. Garnish with chopped parsley leaves and serve.

The next recipe is a great one to use up all those tomatoes and peppers you grew in your garden. It tastes great served with chips:

Super Salsa Supply

You will need:

• 32 cups of tomatoes, peeled and quartered
• 12 chopped medium onions
• 3 cups chopped jalapeno peppers
• 4 cups chopped bell peppers
• 3 cups chopped Anaheim peppers
• 3 to 4 chopped cayenne peppers
• 2 ½ chopped banana peppers
• 3 teaspoons cumin
• 2 cups of white vinegar
• 2 cups of lemon juice
• 1 fresh garlic head or ¾ teaspoon of garlic powder
• ½ cup sugar
• 4 12 ounce cans of tomato paste
• 7 ½ teaspoons of salt
• 6 ½ teaspoons of garlic salt
• 1 cilantro bunch
• 20- 25  pint Canning Jars

Directions:

Cook the first 7 ingredients together over medium heat for 1 ½ – 2 hours. Remove excess juice and put aside to use later. Add the remaining 9 ingredients and cook over medium heat for 1 hour. Pour the hot salsa into jars that have been sterilized and seal them. Process for 20 minutes at 10 pounds pressure in a pressure cooker. With this recipe, you’ll have salsa all year long.