If you’re like me, oftentimes while browsing the produce isles I’m not certain which pepper is hot and which one is mild, let alone what type of recipe to use them in. Now with “the great pepper cookbook” all the guess work is taken out of shopping at the market.
This book is broken down into segments:
the scoville scale
guide to peppers and chile peppers
fresh pepper prep
dried pepper prep
appetizers, snacks, and drinks
breakfast and brunch
soups and salads
sandwiches
main dishes
side dishes
desserts
I literally had trouble deciding which recipe to make first. Every recipe I looked at was incredibly healthy, full of flavor and so vibrant. Not to mention almost every recipe had a photo to match, so I know just how the dish is suppose to look.
The Grilled Salsa Salad is one I’m sure will become a staple in my home, along with these Lettuce Wrapped Tacos. The Chicken and Cherry Bell Chow Mein, and Margarita Chile-Cheesecake Bars I’ve yet to try. but look mouthwatering. With BBQ season here I’m sure I’ll be trying the Chipotle-Maple Baked Beans and Couscous with Chiles & Grilled Vegetables. The list goes on and on………….
While the recipe for the Lettuce Wrapped Tacos calls for Beef Tri-Tip, I opted for the alternative selection of Beef Tenderloin, making these wraps melt in your mouth.
You can serve these as an entree or appetizer. Feel free to add in sour cream, greek yogurt, shredded cheese, and black beans to add more texture and flavor. Follow the recipe as is and it’s delightfully light, healthy, and packed with flavor. You’ll want to be certain to include this in your recipe collection.
Here’s a fun video on this book you won’t want to miss.
For everything you want to know about peppers, plus recipes to use them in, order your copy of “the great pepper cookbook” here.
I hope you enjoy these Lettuce Wrapped Tacos……………….
In a bowl, whisk together brown sugar, soy sauce, oil, mustard, Worcestershire sauce, half of garlic, half of chile, and 1 cup juice. In a large zip-top plastic bag, combine beef and brown sugar mixture. Seal bag; turn bag several times to mix well and coat beef. Refrigerate 8 hours or overnight.
Preheat grill to medium-high heat. Oil grill rack. Remove beef from zip-top plastic bag; discard marinade. Place beef on grill rack; grill until both sides are marked, about 3 to 5 minutes per side. Turn off all but one burner; move beef to cool side of grill rack and partially cover. Grill until desired doneness (125°F for rare, 135°F for medium, or 145°F for well done), about 15 to 25 minutes. Let meat rest 15 minutes. Slice thinly against the grain.
In a bowl, combine remaining half of garlic, remaining half of chile, remaining ¼ cup juice, cilantro, green onions, tomato, and onion.
Top lettuce leaves evenly with beef and chile mixture. Sprinkle evenly with cheese, if desired. Serve.
Simple Swap: Tri-tip comes from the bottom side of the sirloin and can sometimes be hard to find; you can easily substitute beef tenderloin.