11 Spicy and Sweet Recipes for Farmers Market Peppers

September 25, 2026

As summer turns into fall, the Ferry Plaza Farmers Market is filled with a wide variety of sweet and spicy peppers, from Jimmy Nardellos to Thai chiles.

Want to spice up your home-cooked meals? Try these pepper-filled recipes from chefs, food makers, and friends of Foodwise. You can also stop by the Seasonal Spotlight during tomorrow’s Pepper Celebration to test your pepper knowledge, taste a delicious Pepper Relish, and get culinary inspiration for using your farmers market peppers at home.

Charred Shishito Peppers with Goat Cheese and Sage by John McReynolds, Stone Edge Farm Estate Vineyards and Winery

Did you know that one in 10 shishito peppers is spicy? Bring out their light heat with this appetizer that uses a cast iron skillet and farmers market cheese to turn peppers into a shareable finger food. 

Chilled Pepper Soup with Yogurt and Harissa by Naomi Webb, Foodwise’s Culinary Program Manager

At our Seasonal Spotlight tent, Naomi Webb crafts unique farmers market recipes that show shoppers new ways to use their farmers market produce. With this chilled soup, you’ll find that peppers can also be cooling and refreshing! Bring out the sweet flavor of roasted yellow bell peppers with your favorite broth or stock, and fresh, plain yogurt.

Mushroom and Pepper Fajitas by Warren Siu and Ian Garrone, Far West Fungi

Along with their organic, locally grown mushrooms, Far West Fungi also offers a small menu of mushroom dishes at their store inside the Ferry Building. Chef Warren Siu created this recipe, which pairs seasoned mushrooms and sweet peppers to make satisfying tacos without meat. 

Masala Peppers by Jyoti and Auyon Mukharji, Heartland Masala

Mother-and-son duo Jyoti and Auyon Mukharji demonstrated this recipe that uses fresh California-grown peppers and potatoes with a collection of seasonings that highlight flavors of India. Along with typical staples like salt, cumin, and cayenne, the recipe uses amchoor spice, made from dried mangoes, to give the peppers a spicy, tangy flavor with a fruity taste.

Baked Feta and Peperonata by Katie Reicher, Greens Restaurant

Even the most amateur home cooks can master a pepperonata, made with sweet peppers from the farmers market and peak-season Early Girl tomatoes. Katie writes, “Peperonata is a great way to feature the many colors and flavors of summer peppers and tomatoes. It’s also a wonderful way to use up any older produce you may have, even if their skins are a bit wrinkly or soft.”

Salsa Tatemada by Rick Martínez, Mi Cocina

In his cookbook, Mi Cocina, Rick Martinez includes this recipe that uses Roma tomatoes, serrano peppers, and cilantro to make a classic Mexican salsa. Enjoy it with chips or as a topping on spicy recipes. 

Garden Gazpacho with Sweet Peppers, Tomato-Cucumber Water, and Crostini by Mark Sullivan, Spruce

Make the most of the summer-fall cusp with this Garden Gazpacho, created by chef Mark Sullivan of Spruce. Diced red and yellow bell peppers make a light, refreshing crunch when enjoyed raw and chilled with crostini in this recipe.

Thai Red Curry by Thassanee Ruthaiwat

Soaking Thai chilies overnight can ease their powerful, spicy flavor. Along with soaked Thai chilies, this recipe by Chef Thassanee Ruthaiwat uses Thai basil, Makrut limes, fish sauce, and other tasty ingredients to create a curry with a complex and peppery taste.

Muhammara by Naomi Webb, Foodwise’s Culinary Program Manager

Though this Syrian dip comes from Aleppo, this Foodwise version features locally grown roasted red bell peppers from the farmers market. Along with a hint of Aleppo pepper, the dish features pomegranate molasses and walnuts, creating a dish that’s both sweet and savory.

Pakora Party by Sana Javeri Kadri and Asha Loupy, The Diaspora Spice Co. Cookbook

This recipe pairs fried alliums with a delicious, spicy Rajasanthi Green Chutney that packs a flavorful punch with cilantro, serrano peppers, and citrus. The recipes for both the pakoras and their accompanying chutney come from different families in separate regions of India, brought together to create a shareable snack with a kick.

Ezme (Turkish Roasted Tomato Relish) by Joyce Goldstein

Pair the tomato varieties of your choice with your favorite chile peppers for this recipe from chef Joyce Goldstein. Goldstein writes, “I first tasted this wonderful tart and spicy tomato relish at a small restaurant on the Asian side of Istanbul… I can’t think of a more interesting alternative to ketchup.”

Find more tips for using peppers and a list of farmers who grow them in our Farmers Market Guide to Peppers.