Roughly 3kg Jalapeño and 2kg “Hot lemon” chili. All frozen.
I was planning on making cowboy candy with the jalapeño, does it work if it’s frozen?
Anything else I should try? I’d like to make a hot sauce or try something new. All ideas are welcome!
by Shrewd-Intensions
7 Comments
Hi u/Shrewd-Intensions,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Pomona pectin has a pepper jelly recipie.
I haven’t tried this before, but if I were to do it, I would try a salsa or something that involved them being chopped up. I’m not sure how the consistency would hold up after thawing them, and considering cowboy candy consistency is only the pepper itself, it might be more mushy than I’d like.
You could try it, make a small batch, but I wouldn’t try the whole thing.
Also, you could freeze the rest while making a small batch, then in 3 weeks when you can try it, if it pans out, make the rest.
Salsa
Hot sauce
Hot pepper jelly
Freezing them changes the cell structure and they’ll be too mushy for cowboy candy.
I think the texture is going to be too mushy for cowboy candy. Check in with r/fermentation they’d probably be great candidates for a lacto fermented hot sauce
Spicy pepper jelly.
Fermented hot sauce.
Dehydrate and grinds for spicy pepper flakes
I’ve been serving my pepper jelly left and and right this Holiday season! Over a Block of cream cheese w wheat thins! I wish I made more