Worldwide Beekeeping
Sustainable Living => Gardening => Topic started by: Mikey N.C. on November 01, 2015, 10:20:33 am
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Cover it up,
Told me to come pick some peppers before he axed them .got 3 bags ( habanero, jalapeño, cayane & bell) any ideas , have already dried some early this year
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We dried a bunch then ground them up in an old electric coffee grinder, put the powder in a pepper shaker and use it to "zip" up everything from pizza to potatoes. We had to harvest a bunch before the frost got them so I've been grilling them and eating them with supper almost every night. Mmmmmmm, grilled peppers! Not that that will help you preserve them. We also clean them, cut them in half, remove the seeds and freeze in a one gallon freezer bag. Not good for fresh eating but great for cooking. Chili, spaghetti sauce, goulash, lasagna, meatloaf, well, you get the idea. Hope that helps. Ted
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I don't know how to do it, but my old Mexican pals make a mixture of pureed tomatoes and bell peppers and add the hot peppers, jalapeño and habaneros, to the mix and cook it into a red, hot sauce. It can then be heat sealed into jars. Look up a recipe and make a lot of hot sauce. It's good table fare, and it makes wonderful gifts.
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GREEN PEPPER RELISH
24 med. green peppers, cored and seeded
12 onions
3 c. sugar
3 c. vinegar
2 tbsp. salt
2 tbsp. celery seed
2 tbsp. mustard seed
1 tbsp. crushed red pepper flakes
Put green peppers and onion through medium blade of meat grinder (or use blender). Drain in colander. Pour boiling water over vegetables. Drain turn vegetables in large pot. Add remaining ingredients. Bring to a boil; cook over very low heat for 40 minutes, stirring occasionally. Pour into hot sterilized jars and seal. Process 10 minutes. Makes 13 (1/2 pints).
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My wife makes the relish recipe that iddee does, but leaves the hot peppers out, i have to add hot peppers to mine after it comes out of the jar. :D. A scoop or two on a bowl of ham and beans (for your green veg. :D) and of course corn bread, i;d rather have that than a steak. :yes: Jack
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Thanks for the ideas, I was also thinking of a mash an canning it, but the habaneros are so hot! ! ! Can handle most peppers, But the habaneros, ghost I can't handle .haven't even tried the Carolina Reaper and don't think I won't to :o
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We did dry and grind one batch of just habenero. Made it into powder. It has a good flavor but you kind of need to put it on with a toothpick!
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We have a native plant here called chili pequin. I dry them in a dish in on a window sill and then crush them with a rolling pin on a cutting board. They are then loaded into a pepper shaker with larger holes in the lid. They make a great seasoning pepper. They are not as hot as the habanera's, but they are hotter than jolapenos.
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Does anyone know? Scoville? Meter on a Carolina Reaper ??
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Carolina Reaper – The World’s Hottest Pepper
The Carolina Reaper is officially the Worlds Hottest Pepper as ranked by Guinness Records. There is nothing normal about this pepper. It was bred for heat and that it is with an average SHU of over 1.5 million and peaks at 2.2 Million SHU! Just looking at it, you know its one mean pepper. It gets this insane heat from being a cross between a Pakastani Naga and a Red Habanero. Oddly enough this pepper doesn’t just have heat, but excellent flavor as well.
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The Paki Naga sounds hot enough :'(
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I knew I shouldnt have read this.. I have heartburn already!
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lol scott!
peppers, we grow several different varieties, green and red peppers, sweet chili peppers, anaheims, a few others, but the hottest we grow is jalapeno and habernero. grilling, salsa, sauces, bloody mary mix, jellies, freezing...... ted gave some great suggestions! the jelly is cool if you want to mess with it, sorta like tabasco's pepper jelly.........what we do is make whatever jelly, and put the peppers in..........then serve it over cream cheese and use as a dip with crackers..........hmmmm, hmmm good!
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Riverbee the creamcheese sounds great, was going to ask what kind of cracker, but that would start a new thread , was thinking of making jalapeño poppers with cheddar cheese (shredded) and freezing
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I slice banana peppers lengthwise, remove the seeds, dot with either goat cheese or feta, drizzle with olive oil and then bake/roast. Makes a good appetizer, too. Got the recipe from a friend in Waxhaw, NC.
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"Riverbee the creamcheese sounds great, was going to ask what kind of cracker, but that would start a new thread , was thinking of making jalapeño poppers with cheddar cheese (shredded) and freezing"
triscuits mikey, we put out a variety, but the triscuits (come in different varieties) get cleaned out as well as the pepper jelly :D
btw LOVE jalapeno poppers! never made them, so if you do and freeze them, SHARE the recipe!