End of season. On the left is bell peppers. Middle is banana peppers (mostly), and then almost a 5 gallon bucket full of Jalapeños!
I wanna try making a sauce with peppers but I might not have the right type of peppers that are ideal for sauces.
by Serious_Face3541
2 Comments
Last year I fridge pickled my banana peppers. This year i water bath canned my jalapeños. Mu green peppers didn’t do well this year but laat euar I diced some up and sliced some into stripes and froze them. They have come in very handy.n
1)Search for recipes for hot sauce. Jalapeños would be unusual. I made a fermented hot sauce from cayennes a few years ago. Very similar to Franks. 2)You can do a pepper infused vinegar. Just pour boiling vinegar over peppers in a bottle. Set for a couple weeks. Use like hot sauce. 3)Make stuffed jalapeños. Split down center, remove seeds. Fill with cream cheese, Mexican cheese blend, cooked breakfast sausage. Wrap with bacon, roast 350F oven 30 minutes, finish under broiler. You can freeze these after filling. Add bacon and cook later. 4)Seed and dice the bells. Freeze, don need to blanch or anything. Use in red beans and rice, soups, stews