Went a little crazy In the garden this year, normally only grow enough habaneros to make a few bottles of sauce. Looking for recipes and ideas how to process all these.
I have approx 3 pounds of Varigated Pequin
1 pound of chitle pin X Lemon Drop
1 pound of 7 pot douglah
3 pounds of orange habaneros
1 pound of Ghostly Jalapeños
Thank you in advanced for your comment, I appreciate it
by MGrows
18 Comments
Pepper Bacon Jam is delicious, make some!
I’ve been looking for some fresh Peppers to make and to salsa and pepper jelly. However I need things on the less blazing hot. Not too much hotter than a jalapeno in other words. I tried cooking anything with my Thai chilies and things like that and it’s been a hot mess LOL.
Hot sauce!!!
Dehydrate and make into powdered seasonings. Chili oils are good too or you could make hot sauce. You can also freeze or dry whatever you can’t figure out how to use. Hot sauces, powders, and oils make cool gifts if you’re worried about having more than you can use for yourself.
Ferment them and then make hot sauce! 2-3% salt water brine. 2-4 weeks.
I stem, seed, vacuum seal, and freeze my extra peppers to be used later in the year as I consume my canned hot sauce and need to make more or try other styles.
Mix with fruit jam
Freeze some so you can sow and reap different varieties (from those frozen) for next year.
https://preview.redd.it/b5f3f7sj26sd1.jpeg?width=3024&format=pjpg&auto=webp&s=4bdf34020ce943f7832765544de790be29d778b3
Hang m
You could dehydrate some of the pequin and make a slightly spicy paprika 🙂
By far the easiest thing to do is to pickle them. I add sliced garlic and whole peppercorns to mine.
See how many you can eat in 60 seconds
First: dry a few of each for next year’s seed stock. Second: consider smoking (jalapenos into chipotles), pickling, and flavoring vinegars. Third: dry and store them in airtight jars. Over the winter, add them liberally to chili, stews, sauces and anything that needs some warmth. Fourth: while wearing disposable gloves, breathing protection and eye protection, grind dried peppers and store them in shaker jars for uses similar to #3. Finally, seal a few in plastic bags, label, give as gifts to the garden-challenged.
Position them into the shape of a hot pepper and take another picture
r/eatityoufuckingcoward
Dehydrate. If your only option is an oven, 180 degrees for 10 hours. They will come out crisp as a chip
One of my favorite hot sauces is made with chiltepins, La Perrona. I’d try making something like that.
Make sauces? Dehydrate and make spice mixes to give as gifts??