Peppers, Peppers and MORE Peppers

rbinms33 · Nov 5, 2008

With the first frost of the season comes the final picking of peppers. Here's my plan:

Habaneros

Final batches of Pineapple Hab and Peach Hab jelly
Another batch of Hab powder
Experiment with chili infused oils
Experiment with Hab hot sauce

Jalapenos

The red ones are already smoked and will be canned as Chipotles
The green ones will be pickled
Any leftovers will become ABT's this weekend

Cayennes

Already made tons of plain pepper sauce (boiled vinegar poured over top in whiskey bottle)
Already made two Mexican "ristas" to dry them for crushed red pepper and cayenne powder

Banana

Probably make some more picked halves and rings
Freeze dry some for stirfry's later

I've attached pron and some recipes I use. Gonna be a busy couple of days.

Any other ideas out there?

Ron_L · Nov 5, 2008

rbinms33 said:
Any other ideas out there?

Final batches of Pineapple Hab and Peach Hab jelly

The red ones are already smoked and will be canned as Chipotles

Already made tons of plain pepper sauce (boiled vinegar poured over top in whiskey bottle)

Probably make some more picked halves and rings

Ummm... Let's see...

Send some of each of these to your favorite IlFo Brother? (and I don't mean Bill )

NCGrimbo · Nov 5, 2008

Wow! That's a nice haul. I was able to successfully kill each and every seedling I tried to grow this year. As for suggestions, get a food dehydrator and dry a batch of each type and then grind up the pepers into flakes to sprinkle on pizza to give it some kick.

Smokin Turkey · Nov 5, 2008

When I lived in Colorado, I saw quite often in the market places, the Mexican population roasting large amounts of peppers in an expanded steel drum rotating over a large propane flame.

This smelled awesome although I never got around to trying any. I was battling severe GERD at the time.

Your stuff looks fantastic! I've never heard of the Hab jelly you called it. What is it used for? A fiery PBJ? lol

rbinms33 · Nov 5, 2008

NCGrimbo said:
Wow! That's a nice haul. I was able to successfully kill each and every seedling I tried to grow this year. As for suggestions, get a food dehydrator and dry a batch of each type and then grind up the pepers into flakes to sprinkle on pizza to give it some kick.

These were pretty robust although 2 of the hab plants were cutworm victims early in the season and had to be replaced. I had 6 jalapeno plants and 4 hab plants and they produced a LOT more than I thought they would. It's all good though. Thanks for the tip!

Smokin Turkey said:
Your stuff looks fantastic! I've never heard of the Hab jelly you called it. What is it used for? A fiery PBJ? lol

You should smell those Chipotles when they stew on the stove. It's awesome and has everyone wondering what I'm cooking...LOL.

I've used the hab jelly as a glaze on ribs, pork loin and chicken before. It makes an awesome grilled shrimp dip. And you can pour it over a block of cream cheese and then attack it with crackers. It's also pretty good on hot biscuits. The majority of the heat cooks out but you can definately feel a bit of the heat after 4 to 5 full crackers or bites.

Bill-Chicago · Nov 5, 2008

Ron_L said:
Ummm... Let's see...

Send some of each of these to your favorite IlFo Brother? (and I don't mean Bill )

Hey!!!

Richie already sent me his favorite rubbers

SpammyQ · Nov 5, 2008

Not to hijack this thread but can you do anything with the cayennes on the plant that are still green? I've got about 50 of those I hate to throw out.

rbinms33 · Nov 5, 2008

SpammyQ said:
Not to hijack this thread but can you do anything with the cayennes on the plant that are still green? I've got about 50 of those I hate to throw out.

If any of them have even just started to turn, you can pick them and put them in a window and they will ripen. If they haven't started to turn yet, pick them and make pepper sauce out of them. Poke a few holes in each of them, pour boiling vinegar over the top, let set for a month or so and when you cook up some blackeyed peas and greens for New Year's luck, sprinkle some on top.

BobBrisket · Nov 5, 2008

SpammyQ said:
Not to hijack this thread but can you do anything with the cayennes on the plant that are still green? I've got about 50 of those I hate to throw out.

Pull them off with the stem attached and leave them on the counter and they will the turn red and from there you can dry them. The smaller, thinner peppers will do this most of the time. The larger, meatier ones will also turn red on the counter but sometimes they can also go moldy because of the more meat that's one them. Jalpenos will turn red on the counter and from there some will air dry completely but some will go moldy on the inside. Habaneros will not air dry for some reason, they all turn moldy on me so I just freeze those whole. You can also freeze them green and use later in soups, salsas, etc. The climate in your area also has a lot to do with it. Our climate is pretty dry, but more humid climates really affects the way the peppers do or don't dry and if mold grows.

DaChief · Nov 5, 2008

Nice haul...I agree, send some my way!

mick · Nov 5, 2008

Thanks for the pron and recipes. I am always looking for new ways to do peppers. Some of those recipes look great.

In case any of the Brethren are not using MS Word (.doc) I converted them to pdf.

thanks
mick

milehigh · Nov 5, 2008

Thanks for the conversion mick. Like the new avatar pic :wink:

Paul

Jorge · Nov 5, 2008

Here is another winner. I've used this quite a bit when needed and it's been great! Thanks to IQue.

http://www.bbq-brethren.com/forum/showpost.php?p=287501&postcount=30

Mark · Nov 6, 2008

Here's a habanero rub recipe:
http://www.bbq-brethren.com/forum/showpost.php?p=132925&postcount=7

Trucky1008 · Nov 6, 2008

I need to set me up a garden next year for peppers.

jeffjenkins1 · Nov 6, 2008

My friends aunt used to stuff the banana peppers with a hotdog and pickle the whole thing. Good stuff.

Jeff

Monty · Nov 6, 2008

Richie, sorry i don't have any advice, but i wanted to say ... i love the pron of your peppers. I LOVE peppers!
Grown any Naga Jolokia Pepper's.

Peppers, Peppers and MORE Peppers

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