My pepper plants did much better than I thought they would. I've never had success growing them but holy cow, this year there are sooo many. The rest of my family can tolerate a little spice but I'm the only one that really enjoys it. I don't have the means to preserve in jars but if anyone has recipes that can be frozen, I'd love to see them.
Tabasco
Ancho
Poblano
Carmen
Serrano
Jalapeño
by Fantastic_Special862
9 Comments
I suggest fermenting! Easy recipes on Google, they can sit quietly for a little while and then you can blend for hot sauce
Absolutely glorious display!
You could do jalapeño poppers and freeze those. No idea about the others lol
In the Ball Book (so tested recipe) there’s a recipe for jalapeño jelly and it is the bomb. Leave some seeds in because it is a little sweet. We put it on everything. And, along the same line, we make Cowboy Candy (jalapeño sweet and hot) that we use in place of relish and sweet pickles.
I don’t have a recipe, but I love stuffed peppers and I love poblanos. I’m sure I’ve seen different YouTubers making some Mexican dishes of that sort.
Dry them & grind into powder. Then you can season anything you like to suite your taste & your family that likes less spice can do the same.
Very impressive!
Curious does your Tobasco taste like a flower with a sucker punch of heat? Looks just like mine, I bought Tobasco seedlings and found out here they are actually Super Chilis. They’re amazing either way. I found out because mine went from green, to brown to red. No orange, no yellow, no white like Tobasco.
Ancho is a dried Poblano, definitely recommend drying them. And if your reds on the far right are super chilis, I’ve had great success drying them and grinding them into powder.
Candied Jalapeños recipe on Google. Very tasty
You can dry them in your oven, air fryer, toaster oven, smoker and even sun dry them. Or you can also use a food dehydrator. But you don’t need to use a dehydrator to get good results with dried peppers.
Freezing changes the cell structure of the peppers and they don’t hold up well when defrosted. They get mushy and disintegrate during cooking. You can use them for flavor but the meat of the pepper mostly disappears into the recipe.
Now you can make something like chili with the peppers and then freeze that. But upon reheating…the peppers will mostly disappear into the chili.
Most people dry theirs. You can also pickle them, but that requires more knowledge and specialized equipment. I dry mine, grind them into powder, then vacuum pack the powder and make my own spice blends and bottle them for gifts.
Annnnd…you can also make sauce out of them. But that also requires more equipment and knowledge to bottle. You really need to be careful with bottling your own sauce so that botulism doesn’t occur.