Homemade Diced Chili Peppers (Anaheim Peppers)

 Yes, you can buy cans of chili peppers for about $.70 and up, but there is nothing better than homemade diced chili peppers.  A small 4 oz. can of organic diced chili peppers are costing about $2.19 a can in our area now.

I have had this on my "try it" list since last garden season, and had intentions of canning them.  I am "on the fence" with canning them for now.  I'll explain.

How I made our chili peppers - picked larger fresh Anaheim peppers from the garden.  Washed them, dried them, cut off stems, sliced them in half lengthwise, and cleaned out the ribs and seeds.

I placed them all cut side down on a parchment paper lined baking dish, and roasted them in a pre-heated oven at 450°F.  I, however, decided to reduce the heat to 400 before placing the baking sheet in the oven.  I roasted my peppers for about 20 minutes, until the skins were bubbly (watch them so they do not burn).  These smelled fantastic right out of the oven!

I removed them from the parchment paper, and put them into a bowl, covering them with a towel. I let them cool for about 20-30 minutes.  I then removed the skins from the roasted peppers.

I simply diced those peppers and added salt to taste.  This particular batch made enough chili peppers for homemade chicken quesadillas, but you could put them in the fridge and use later.  I have yet to experiment with freezing them, but this batch was about equivalent to a 7 oz. can you buy in the store.  It takes a lot of peppers, so if I want to can them, it would take way more Anaheim peppers than we planted this year.  

Overall, it was a new garden-to-table accomplishment, that was a new one for this year.  I will be planting more Anaheim peppers next year.  They are high in vitamin C (from my research), and many other nutrients.

What's new in your garden this year?

Homemade Diced Chili Peppers (Anaheim Peppers)  ©  July 2025 by Kristina at Pioneer Woman at Heart

Hot Bean Dip

Here is how I make our Hot "taco" bean dip now (we've changed it just a bit).  It is great for an appetizer for any get together as well, and especially for a Mexican food themed meal.  So good!  We topped ours with some snipped herb garden green onions too.

To make the dip (this is baked):

Mix together first:

2 blocks of organic cream cheese (16 oz. total)

1 can of refried black beans (organic, 16 oz.)

1 can of refried pinto beans (organic, 16 oz) 

Once that is combined well, add:

8 oz. sour cream (organic)

2 Tbsp. of homemade dry taco mix (add more if needed)

Spread the mixture into a baking dish and top with about 1 1/4 cups of shredded cheese of your choice.

The thicker it is in a baking dish, the longer it will take to heat up.

Bake at 375°F for 20 minutes (30 if it is thicker).  Serve with tortilla dipping chips or any dipping food of your choice.

I have not cut the recipe in half, as it goes quickly around here, but I think it would be just as good with one can of beans of your choice.  You could also use homemade beans, homemade sour cream, or homemade cream cheese in this.  

If you don't have homemade dry taco mix, use one packet of store brand instead.

Hot Bean Dip  © May 2024 by Kristina at Pioneer Woman at Heart