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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-23-2013, 08:35 AM   #16
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio

The green on top left are bell peppers.Ones in ziplock look like cayenne.The yellow and orange and the two large red ones on the left are probably hungarian hot.The rest are jalapeno.
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Old 10-23-2013, 09:56 AM   #17
Seymour Butts
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Join Date: 07-25-09
Location: Seymour,TN
Default This is great stuff !!!

* Exported from MasterCook *

Blue Ribbon "Fire Starter" Hot Sauce

Recipe By : Rick Eagleton
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 fresh red habanero peppers -- stemmed
2 cups yellow mustard
1/2 cup brown sugar
1/2 cup white vinegar
2 tablespoons cumin powder
2 tablespoons curry powder
2 tablespoons chili powder
1 1/2 teaspoons kosher salt
8 fresh peaches (he recommends freshly picked peaches from Stilwell -- Oklahoma)

Combine all ingredients in food processor and process until smooth. Can in jars and pressure in boiling water bath for 20 minutes. Enjoy with chips or as condiment. About three to four pints. ( I just froze mine in pint Tupperware type containers )

First Place, 2001 OK State Fair in Tulsa
Rick Eagleton, Tulsa OK

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Old 10-23-2013, 10:31 AM   #18
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas

Originally Posted by plowin-fire View Post
Can you let them air dry? I may know someone with a dehydrator i could use.
Caseydog already mentioned the humidity factor and he is correct. I air dried one season when I had a ton of peppers and some of them got mold growing in the middle. They looked fine on the outside (dried), but when you cut them open there was some white mold, which is usually harmless, but why bother when you have a ton of ones that dried fine. I did this about three years ago and still have a ton of dried peppers. I just don't know what to do with all the habeneros. You look like you are about to have the same problem.

One aside, if no one has mentioned this yet, you should smoke some of those peppers before you use or dry them. Totally changes the flavor.

Also, if you are going to make sauce, a food mill is your best friend for grinding all the peppers in batches without having to remove all the skin, seeds, stems, pith, etc. Look for a used one (cheap at a garage sale or goodwill), you won't use it all that often, but when you need it it's the right tool for the job. The flesh and juice goes through the bottom as the mill presses the peppers and the rest is left behind in the top to be thrown out.
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Old 10-23-2013, 11:31 AM   #19
Dr. Trout Bum
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Join Date: 05-12-08
Location: Stafford, VA

I recommend roasting them before putting them in the freezer.
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Old 10-23-2013, 11:35 AM   #20
Got Wood.
Join Date: 11-02-11
Location: Penn Valley, CA

I smoke and then dry some........grind and blend with other seasoning to make a special blend. The rest of them go into jelly......

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Old 10-23-2013, 11:55 AM   #21
Full Fledged Farker
Join Date: 04-26-11
Location: Beresford, SD

Lots of great ideas! I have a food mill for canning tomato sauce.
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Old 10-23-2013, 02:21 PM   #22
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Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI

Freeze the green, dry the cayanne, can and pickle the Habs and others. Fire roast some of them first before you can them, and do NOT include the seeds.
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Old 10-23-2013, 06:40 PM   #23
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Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
made this last year, it was good. alittle watery but had a good tease and nice after bite. I would use less vinegar. I made a 8x batch becasue I had so many peppers, than gave the jars as gifts to my pepper heads.
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Old 10-23-2013, 07:30 PM   #24
Is lookin for wood to cook with.
Join Date: 09-27-13
Location: Lufkin TX

remove stems, smoke on pit (about 2 hours at low heat, do not char. you need about 2-3 lbs of peppers.

Pulse in food processor the following:

5 cans of diced tomatoes
1 onion
1 bunch of cilantro(no stems)
garlic to taste

1 cup vinegar
1/4 cup Kosher salt
1/4 cup sugar.
juice of one fresh lime

put enough vinegar in bottom of stainless steel pan/pot and dump in finely chopped onion, bring to boil. add other ingredients and boil on low until desired consistency is reached. Put in sterile Mason/Kerr jars and water bath for 10-15 minutes.

I like hotter peppers but suit yourself
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Old 10-23-2013, 08:49 PM   #25
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Join Date: 04-13-12
Location: North West, GA

I'll see your peppers and raise you two gallons of green tomatoes.

I see a verde sauce soon.
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