Silly question; What DO you do with all those hot peppers? - Page 5

vegnflower · December 29, 2012

Like with tomatoes; I'm a novice with hot peppers. I was amazed with the quantity of peppers that 5 plants produce. I have frozen a ton of them (my wife isn't thrilled that our freezers are stuffed with hot peppers). I have also been making hot sauces which surprisingly all have been quite good.

Zana · December 29, 2012

Great looking sauce vegnflower. I wish I had a freezer full of hot peppers. Enjoy them. I didn't have enough to freeze this year. I just dried what I had for grinding into powder.

Zana

Frank Zimmerman · December 29, 2012

Smoke 'em, if you got 'em!

Wet chunks of mesquite on a small burner of grill. Peppers are cleaned, de-stemed, slit and placed in cooking basket. Add chunks of hardwood as necessary. Smoke the peppers for 4-5 hours. Then place in oven on lowest temp setting and let dry out for 12 hours. They will then be crispy and crunchy. Grind in a coffee grinder to desired consistency. USE SURGICAL GLOVES WHEN CLEANING AND RESPIRATOR MASK WHEN GRINDING. Safety first!

Then use a funnel and pour the ground smoked pepper into shaker bottles. I smoked Bhut Jolokia, Habanero, Japs, Poblanos, cayenne and sh!tako. Yum!

Tracydr · December 29, 2012

Quote:

Originally Posted by MikeInCypress

One of my favorite adult potions is a Habanero Blueberry Margarita. A handful of habaneros are placed in a liter bottle and it is then filled with Tequila and left to age for at least a month. Then some fresh blueberries are macerated in a class and the tequila is added with some Cointreau and some lime juice. All is shaken and served in an iced glass with a slice of lime. Makes you want to stand up and say Howdee.

MikeInCypress

This sounds amazing!

bower · December 29, 2012

I have no regrets about the peppers I froze whole this year! They're easy to slice frozen and quality and keeping so far is great.
The peppers I stuffed and froze also kept well - it's true they weren't tested for very long, okay I have just two left.

Fifteen minutes in the oven.... yum!
I also sliced some peppers before freezing, and that was more of a mistake. They are giving up a lot of moisture and there's ice in the bag. I'll have to use em up quickly, so next time, I'll simply freeze the peppers whole.

WVTomatoMan · January 4, 2013

I make 10-15 gallons of salsa a year so that takes a lot of peppers (and tomatoes).

I make ABTs as often as possible. Google Atomic Buffalo Turds...much much better than it sounds and better than you'd think looking at the recipe.

I cut the stems off some I deseed others I don't and run them through the food processor to dice then I freeze them.

Smoke with pecan wood to make authentic chipotle. Then dehydrate and grind to make the best chili powder.

I'm sure I do other stuff, but can't think of anything else just now.

Good luck.

Randy

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December 29, 2012	#62
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Great looking sauce vegnflower. I wish I had a freezer full of hot peppers. Enjoy them. I didn't have enough to freeze this year. I just dried what I had for grinding into powder. Zana

December 29, 2012	#63
Frank Zimmerman Tomatovillian™ Join Date: Dec 2012 Location: Austin, Texas Posts: 5	Smoke 'em, if you got 'em! Wet chunks of mesquite on a small burner of grill. Peppers are cleaned, de-stemed, slit and placed in cooking basket. Add chunks of hardwood as necessary. Smoke the peppers for 4-5 hours. Then place in oven on lowest temp setting and let dry out for 12 hours. They will then be crispy and crunchy. Grind in a coffee grinder to desired consistency. USE SURGICAL GLOVES WHEN CLEANING AND RESPIRATOR MASK WHEN GRINDING. Safety first! Then use a funnel and pour the ground smoked pepper into shaker bottles. I smoked Bhut Jolokia, Habanero, Japs, Poblanos, cayenne and sh!tako. Yum!

December 29, 2012	#65
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,794	I have no regrets about the peppers I froze whole this year! They're easy to slice frozen and quality and keeping so far is great. The peppers I stuffed and froze also kept well - it's true they weren't tested for very long, okay I have just two left. Fifteen minutes in the oven.... yum! I also sliced some peppers before freezing, and that was more of a mistake. They are giving up a lot of moisture and there's ice in the bag. I'll have to use em up quickly, so next time, I'll simply freeze the peppers whole.

January 4, 2013	#66
WVTomatoMan Tomatovillian™ Join Date: Jun 2006 Location: West Virginia - Zone 6 Posts: 594	I make 10-15 gallons of salsa a year so that takes a lot of peppers (and tomatoes). I make ABTs as often as possible. Google Atomic Buffalo Turds...much much better than it sounds and better than you'd think looking at the recipe. I cut the stems off some I deseed others I don't and run them through the food processor to dice then I freeze them. Smoke with pecan wood to make authentic chipotle. Then dehydrate and grind to make the best chili powder. I'm sure I do other stuff, but can't think of anything else just now. Good luck. Randy