So I got all these peppers...

plowin-fire · 10-22-2013, 08:00 PM

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.

CD

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

Quote:

Originally Posted by plowin-fire

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.

CD

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 http://blog.afoodobsession.com/2010/...ll-season.aspx

for recipe ideas try
http://thehotpepper.com/
and
pepperfool.com

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 sauce...lol

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.

10-22-2013, 08:06 PM	#3
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Eat them like a bag of chips... __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

10-22-2013, 08:21 PM	#5
plowin-fire Full Fledged Farker Join Date: 04-26-11 Location: Beresford, SD	Can you let them air dry? I may know someone with a dehydrator i could use. __________________ B & T's BBQ Catering and Vending

10-22-2013, 09:16 PM	#7
plowin-fire Full Fledged Farker Join Date: 04-26-11 Location: Beresford, SD	Any sauces or such that use a bunch of Habs? Going to make jerk chicken this weekend with a few of them. __________________ B & T's BBQ Catering and Vending

10-22-2013, 09:37 PM	#9
57borntorun Full Fledged Farker Join Date: 09-16-13 Location: Palm City, Florida	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. __________________ A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD!

10-22-2013, 09:37 PM	#10
Fat Woody is one Smokin' Farker Join Date: 03-29-09 Location: Lenexa, Kansas	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! __________________ [B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen.

10-22-2013, 08:05 PM	#2
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	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. CD

10-22-2013, 08:12 PM	#4
popeye is one Smokin' Farker Join Date: 01-08-13 Location: michigan	DEhydrate them. Thats what i do . Then when i need them i use my spice grinder

10-22-2013, 09:35 PM	#8
93vpmod is Blowin Smoke! Join Date: 02-02-13 Location: Springfield, IL	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!

10-22-2013, 09:40 PM	#11
mrbill is one Smokin' Farker Join Date: 06-25-13 Location: Tx	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 http://blog.afoodobsession.com/2010/...ll-season.aspx for recipe ideas try http://thehotpepper.com/ and pepperfool.com __________________ NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker

10-22-2013, 09:45 PM	#12
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	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. __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

10-23-2013, 05:34 AM	#13
bananablack Full Fledged Farker Join Date: 03-10-12 Location: Moore Oklahoma	Good lord man! That's enough habo's to spice100 gallons of hot sauce...lol __________________ Party Gator

10-23-2013, 07:22 AM	#14
plowin-fire Full Fledged Farker Join Date: 04-26-11 Location: Beresford, SD	That was about half of them. There were more that I threw out that weren't good. __________________ B & T's BBQ Catering and Vending

10-23-2013, 08:34 AM	#15
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	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. __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer