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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-05-2008, 07:25 AM   #1
rbinms33
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Default Peppers, Peppers and MORE Peppers

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?
Attached Images
File Type: jpg 100_2183.jpg (77.2 KB, 168 views)
File Type: jpg 100_2184.jpg (52.5 KB, 168 views)
File Type: jpg greenjalapenos.jpg (47.3 KB, 168 views)
File Type: jpg chipotle2.jpg (94.4 KB, 168 views)
File Type: jpg 100_2185.jpg (53.2 KB, 168 views)
File Type: jpg CayenneRista.jpg (36.4 KB, 168 views)
File Type: jpg BananaPeppers.jpg (48.1 KB, 168 views)
Attached Files
File Type: doc Habaneros.doc (45.0 KB, 19 views)
File Type: doc Chipotle Peppers Recipe.doc (23.0 KB, 22 views)
File Type: doc Pickling Peppers.doc (27.5 KB, 22 views)
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Unread 11-05-2008, 08:26 AM   #2
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Quote:
Originally Posted by rbinms33 View Post
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 )
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Unread 11-05-2008, 08:35 AM   #3
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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.
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Unread 11-05-2008, 09:58 AM   #4
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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
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Unread 11-05-2008, 10:35 AM   #5
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Quote:
Originally Posted by NCGrimbo View Post
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!


Quote:
Originally Posted by Smokin Turkey View Post
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.
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Unread 11-05-2008, 10:39 AM   #6
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Quote:
Originally Posted by Ron_L View Post
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
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Unread 11-05-2008, 10:45 AM   #7
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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.
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Unread 11-05-2008, 10:51 AM   #8
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Quote:
Originally Posted by SpammyQ View Post
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.
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Unread 11-05-2008, 10:52 AM   #9
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Quote:
Originally Posted by SpammyQ View Post
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.
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Unread 11-05-2008, 11:58 AM   #10
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Nice haul...I agree, send some my way!
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Unread 11-05-2008, 01:29 PM   #11
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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
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Attached Files
File Type: pdf Habaneros.pdf (65.1 KB, 5 views)
File Type: pdf Chipotle_Pepper_Recipe.pdf (34.4 KB, 6 views)
File Type: pdf Pickling_Peppers.pdf (41.4 KB, 4 views)
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Unread 11-05-2008, 03:38 PM   #12
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Thanks for the conversion mick. Like the new avatar pic

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Unread 11-05-2008, 03:55 PM   #13
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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/sh...1&postcount=30
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Unread 11-06-2008, 02:35 PM   #14
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Here's a habanero rub recipe:
http://www.bbq-brethren.com/forum/sh...25&postcount=7
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Unread 11-06-2008, 03:16 PM   #15
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I need to set me up a garden next year for peppers.
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