brethren help needed , i have alot of peppers , banana peppers and habanero peppers

[Twisted T's Q]

does any one have a recipe to use up a bunch of these, hot pepper butter or anything the like ?

[Teleking]

Roast/bake them down in vinigar, run though a food mill = hot sauce. I don't have a recipie and just wing it.

[tom b]

where are the pictures?

[LYU370]

Although I don't follow an exact recipe....

Agent Orange Hot Sauce

Couple dozen Habaneros seeds and all (No stems)
A few jalapenos or serranos
1 yellow or oragne bell pepper
5-6 cloves of garlic
2 carrots
tsp or so of salt (to taste)
juice of one lime
Vinegar, maybe a half cup or so.

Into a blender and let it rip. Then dilute with water to desired consistency.

HOT!!!

[Twisted T's Q]

http://s566.photobucket.com/user/TwistedT2/media/Mobile%20Uploads/IMG_0376_zps7cawpn4x.jpg.html?sort=3&o=0

here is a few but I have A LOT more than this , probably 10 times this many maybe more

[cds9333]

For jalapenos, this is what I go to, it could be used with other peppers too: http://www.foodiewithfamily.com/candied-jalapenos/ These are absolutely delicious. And the extra sauce is great with bbq/grilled meat.

[jhawkd01]

We made habanero peach jam. Followed the directions for pepper jam on the certo box. Have also added jalapenos to the jam if I am short of habaneros.

[blazinfire]

This is what I make with jalapenos, Hungarian wax peppers, and other milder peppers. I wouldn't make it with the habenero peppers.

http://allrecipes.com/recipe/72535/carolina-bbq-peppers/
I also make something similar to salsa with jalapenos and hot dogs.

[RolandJT]

You can pickle the banana peppers. They are great on any smoked meat sandwich. I always have to get the proportions from the Ball website.

[chicagokp]

Phermented Hot Sauce?

http://phickle.com/we-can-phickle-that-hot-pepper-sauce/

[kennyd0118]

Pepper Jelly

3 cups cider vinegar
13 cups white sugar
5 1/2 cups of finely chopped hot peppers (I seed and use food processor)
3 pouches of Certo fruit pectin

-Boil the vinegar and sugar for at least one minute while stirring
-Add peppers and 1 tsp butter and boil again for at least one minute stirring continuously.
-Stir in pectin and bring to a rolling boil for at least a minute.
-Pour into clean jars.

Note: Wear gloves and watch what you touch!

This is great with pork or crackers with soft cheese.

[Learning to BBQ]

For the habs, try this recipe. You can thank me later. :wink: It's not hot as-is, but use 50% more habs than called for and use them whole (Don't deseed). Some serious heat, but not blow your head off, and the complex flavours are outstanding!

http://allrecipes.com/recipe/57326/bobs-habanero-hot-sauce---liquid-fire/

Also drop one or two in a Mason jar with olive oil for some pepper infused oil

[SmokinJohn]

Take the De Lorean back two weeks, and enter the Chile TD....

[Twisted T's Q]

Awesome fellas thanks a lot, a lot of great information and recipes

[Badjak]

I had/have a similar "problem" with my madame Jeanet peppers.....
I grow it in my garden and it has gone berserk. I have had to process something like 70 or 80 of those things in the last 3 weeks and they are seriously hot (they resemble a scotch bonnet).

I have used some in a bean dish, just beans, tomato, onion, chili and whatever else was lying around.

Chili paste (sambal) is always a winner and with some adjustments you can usy any pepper.
Check this link: https://www.asiancook.eu/indonesian/sambalans
I specifically like the sambal badjak and sambal ulek.

You can pickle them, or make a piri piri sauce/paste for later use.

You can also just throw them in the freezer and just use them in the future.