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plowin-fire 10-22-2013 08:00 PM

So I got all these peppers...
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Couple of friends of mine know that I like to cook and cook spicy. So they felt obligated to bring me a bunch of peppers. I have an overflowing gallon pail of Habeneros. And a bunch of misc peppers. Looks like some asian chilis, some bell peppers, red jalapenos, and some other not so sure ones. First question: What are they? Second question: What do I do with them? Can I slice and freeze them, can them, eat them all and burn my o-ring away? Any help would be great!

caseydog 10-22-2013 08:05 PM

You can freeze peppers. I vacuum seal them with my Foodsaver first. When you thaw them, they won't be good to just pop in your mouth and eat, but they will work for cooking.

Like anything else you freeze, air is the enemy. The less air you have in the package, the longer they will hold up in the freezer.

You can also pickle them, and seal them in Mason jars.


peeps 10-22-2013 08:06 PM

Eat them like a bag of chips...

popeye 10-22-2013 08:12 PM

DEhydrate them. Thats what i do . Then when i need them i use my spice grinder

plowin-fire 10-22-2013 08:21 PM

Can you let them air dry? I may know someone with a dehydrator i could use.

caseydog 10-22-2013 08:27 PM


Originally Posted by plowin-fire (Post 2667828)
Can you let them air dry? I may know someone with a dehydrator i could use.

Yes, you can let them air dry, as long as the humidity in your house is not high. Some peppers air dry better than others. Meatier peppers take longer to dry, and can turn into science projects before they dry.

Anything you can do to create a warm, dry environment will help.


plowin-fire 10-22-2013 09:16 PM

Any sauces or such that use a bunch of Habs? Going to make jerk chicken this weekend with a few of them.

93vpmod 10-22-2013 09:35 PM

I had a batch about half that size last week and I asked the same questions. After Googling "hot pepper charts" I was able to identify all of the peppers that I had, mostly habanero varieties.

I decided to make my own pepper sauce and it turned out great.

I added all of the peppers after de-seeding and removing the membranes...use gloves. I added one medium onion, five-six medium tomatoes, about 1/2 bulb of garlic, tbls black pepper, 1/2 tbls salt, 1cup cider vinegar and 2 cups of water. After bringing to a boil, I let it simmer for 20 minutes and then took the immersion blender to it. I let it cool and then placed in vacu-sealed bags in the freezer for winter use.

I am really looking forward to jambalaya in the next few weeks. The flavor was hot, but the vinegar, onion, garlic and tomatoes gave it some substance. It actually tasted like a fiery tomato soup to me, but my wife thought it was just EVIL!

57borntorun 10-22-2013 09:37 PM

If you are planning of firing up the smoker smoke-um and freeze them.Great for sauces or otherwise.They pick up and keep flavor.

Fat Woody 10-22-2013 09:37 PM

The pile in the middle appear to be Fresnos, the long skinny partially dried are probably cayenne...lots of pepper jelly and hot sauce in your future!

mrbill 10-22-2013 09:40 PM

i'm not a pepper expert, but the thin red ones look like cayenne to me. the green are obviously bells, there seem to be a good amount of red jalapenos, the orangish ones could be more jalapenos. not sure what the big red ones are, maybe these

for recipe ideas try

Tonybel 10-22-2013 09:45 PM

Make salsas out of them.... But you must take a bite and taste to see how hot they are first.
Pico de gallo with be a good idea if you like it.

bananablack 10-23-2013 05:34 AM

Good lord man! That's enough habo's to spice100 gallons of hot

plowin-fire 10-23-2013 07:22 AM

That was about half of them. There were more that I threw out that weren't good.

NickTheGreat 10-23-2013 08:34 AM

We like to freeze a bunch of peppers this time of year. Makes good chili all winter long.

Dehydrated is fun too, but frozen is better for chili, if you like chunks of edible peppers in it.

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