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Grub December 29, 2006 06:35 AM

Hot Peppers
I was thinking of breaking with tradition and using a rice/beef mince/tomato/herb/. and touch of cheese mix to stuff my Anaheims. What do you think?

Or have you any other low-fat, not too carb heavy, combos for stuffing Anaheims? I'm not being too extreme, just been a big Xmas.


shelleybean December 29, 2006 09:23 AM

I haven't tried this myself but we have a friend who uses sort of a deviled crab type mixture with some cheese and a filling, then deep fries them, but of course you could put them in the oven instead.

Rena July 19, 2007 06:42 PM

Habanero Pepper Sauce Recipe (vinegar)
We use this on rutabagas,collards, turnips, field peas butter beans and turnip greens. This is from my inlaws who came from LA (lower Alabama)

Wash peppers
Make opening in peppers so vinegar can get inside. (scissors work fine)
Stuff peppers in a bottle or jar or bottle.
add approx 1 heaping teaspoon pickling salt per pint.
Boil 5% apple cider vinegar and pour over peppers. Close tightly but does not need to be sealed as in canning does.
Let me add use proper pepper procedure, gloves eye protection and vent.
The jars needed wiped down after filling....:roll:

Rena July 20, 2007 05:07 AM

I wanted to say that we DO not eat the Habaneros we just use the vinegar.

shelleybean July 20, 2007 06:54 AM

Thanks for the recipe. Have you tried this with other kinds of hot peppers?

Rena July 20, 2007 09:51 AM

The recipe written by Dh's Dad actually says hot peppers. I am sure you can use others we just like the flavor of the Habaneros.

Earl July 21, 2007 06:44 PM

It's done the same way in SG, South Georgia. :-) And used on the same stuff and etc. You can also can hot banana peppers this way and the peppers are great to eat after they sit for several months.

snappybob July 23, 2007 05:46 PM

I've never seen the plastic mason jar lids. Is that something new that they came out with. I guess you could only use them for icebox canning but they would work great for that. I haven't seen them in the stores down here.

Rena July 23, 2007 06:26 PM

Super Walmart in the canning section.;)

neoguy August 11, 2007 03:49 PM

Can kosher salt be substituted for canning salt?

Rena August 11, 2007 06:10 PM

Not sure... have not tried that. I should do a jar with one of each and sample.-Rena

Zana August 11, 2007 06:36 PM

Kosher salt is the same thing as canning salt. The difference between the two and regular table salt is that no iodine is added. All table salt has iodine and that doesn't interact with the canning process well, hence some being labelled "canning salt". I find that natural sea salt is ok to use in pickling/canning too. There may be trace amounts of naturally occuring iodine but its no miniscule an amount that it doesn't cause any problems in my experience.

Zana August 11, 2007 06:47 PM

If you like a hot bbq sauce and your sauce has a vinegar base to it, you may like to add some of those pickled habaneros directly to it, minced up. Yummmmmm. My taste buds are watering at the thought. (Although, I should think that even if it doesn't have a vinegar base to it, you might still add them. I peppers are always good. I grew up scarfing down pickled scotch bonnets when visiting relatives in Jamaica. Needless to say, my idea of "heat" isn't what most Canucks prefer or want. LOL).

Earl August 11, 2007 08:00 PM

I found this info at The Cook's Thesaurus

Kosher [B]salt[/B] also is preferred over table [B]salt[/B] for [B]canning[/B] and pickling. Like pickling [B]salt[/B], kosher [B]salt[/B] is free of iodine, which can react adversely with certain foods. Some brands of kosher [B]salt[/B] contain yellow prussiate of soda, an anti-caking agent, but unlike the anti-caking additive in table [B]salt[/B], it doesn't cloud pickling liquids. The only drawback to using kosher [B]salt[/B] for pickling or [B]canning[/B] is that the grains are coarser and flakier, and can't be packed as tightly into a measuring cup as pickling [B]salt[/B]. This raises the risk that the [B]salt[/B] won't be properly measured. To get around this problem, measure by weight instead of volume. With its large grains, kosher [B]salt[/B] isn't a good choice for baking.

neoguy August 13, 2007 12:00 PM

Thanks for the replies.

I made a small batch on Saturday, 1 quart. I brought to a boil:
cider vinegar
2 teaspoons pickling spice
2 teaspoons sugar
2 teaspoons kosher salt
(I forgot to add garlic)

I stuffed the jar with Hungarian Hot Wax and poured the liquid into the jar.

Tried one the next day, I think its a keeper. Next time, I may use some honey instead of sugar, and, I'll definitely add garlic.

GrannyG February 4, 2010 11:29 AM

Jalapeno Macaroni Salad

12 oz. medium size macaroni shells or elbows,
cooked and drained

Fresh green onions --I use about 3 or 4

I also add a little sweet white onion to this,

4 jalapeno peppers (deseeded) and diced fine
I use more because we like ours hot to the taste

salt and pepper to taste

garlic powder to taste (just a dash )

1 pint Real Mayonnaise--make it good and moist

Dice onions fine (I cut mine with the scissors)
or chop onions and peppers till fine in a food processor.
You want these in small pieces, not liquid.
Mix all together and chill overnight. So good !

We serve this around here all the time for BBQ's

puttgirl February 4, 2010 11:58 AM

Man, that sounds good. I love jalapenos and macaroni salad, so that's one I'll definitely try. Do you use pickled jalapenos in it, or fresh?

GrannyG February 4, 2010 12:08 PM

Use fresh jalapeno peppers. Another big love around here is sweet bread and butter jalapeno peppers...drained and whipped up with some cream cheese for crackers. We grow alot of peppers in the summer. You can buy jars of bread and butter jalapeno peppers around here or can your own in the summer. We are jalapeno pepper lovers.

puttgirl February 4, 2010 12:12 PM

That sounds like another good one! I've never heard of that one either. I love jalapeno and hubby loves bread and butter pickles-so that might be a good one for us, too. Do you just make it like bread and butter pickles?

Marko February 4, 2010 12:14 PM

Thanks for the recipe, sounds great. I like simple recipes with few ingredients and can't wait till june to try jalapeno/green onion combination (we can't buy fresh jalapenos here).

DeanRIowa February 4, 2010 12:56 PM

I have a friend who makes that salad for many summer gatherings and I just love it. I think she uses the pickled jalapeno.


sprtsguy76 February 4, 2010 11:05 PM

Sounds simple but good and with bbq, ohh man that sounds great!


Suze February 5, 2010 04:18 AM

Sounds delicious! Thanks for sharing the recipe.

Dukerdawg February 5, 2010 06:36 PM

That does sound good. The last two years I have grow Mucho Nacho jalapeno (hybrid) and it is just awesome. Huge and very productive. Great for poppers too. That is my fave hot pepper of all time and I am growing almost 80 percent of my hot pepper garden of those....try it'll like it!


Penny February 10, 2010 08:24 AM


Zana August 14, 2011 01:29 PM

Green Gazpacho with Poached Shrimp

Makes 24 hors d’oeuvres

8 tomatillos, husked, cut in half
1 medium cucumber, peeled if waxy, cut into 1-inch pieces
1 green bell pepper, stemmed and quartered
1/2 jalapeno pepper, stemmed
1/4 cup loosely packed fresh cilantro leaves, plus sprigs for garnish
2 sprigs mint leaves
1 garlic clove, smashed
Coarse salt and freshly ground black pepper
Juice of 2 limes
Simple Poached Shrimp

1. Combine tomatillos, cucumber, bell pepper, jalapeno, cilantroleaves, mint, and garlic in the bowl of a food processor. Pulse until smooth. Transfer to a nonreactive bowl. Season with salt and black pepper; stir in lime juice. Cover with plastic wrap; refrigerate 1 hour or up to 1 day.

2. When ready to serve, remove gazpacho from refrigerator. Seasonwith salt and pepper. Spoon into small serving glasses. Remove tails from shrimp, and discard; cut each shrimp into thirds. Top each serving with a few pieces of shrimp, and garnish with cilantro sprigs.

Simple Poached Shrimp

Makes 24 Hors D’ouevres

8 cups water
1/2 lemon
1 dried bay leaf
2 teaspoons coarse salt
1 pound large shrimp (16 to 20 per pound), peeled and deveined, tails intact

1. Fit a rimmed baking sheet with a wire rack. In a medium coveredsaucepan, bring the water, lemon, and bay leaf to a boil over medium-high heat; add salt. Reduce heat to low; simmer 10 minutes.

2. Raise heat; return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Using a slotted spoon, quickly transfer shrimp to prepared baking sheet; cover with ice until completely cool, about 5 minutes. At this point, shrimp may be stored with the ice, in resealable plastic bags in the refrigerator, up to 2 hours.

Mudman August 17, 2011 06:44 PM

So I know a lot of you here have smokers so I was wondering if anyone has made chipotle peppers. They are just smoked red jalapenos right? I know they are often packed in adobo but I have recipes for that. I love how they taste in salsa, sauces, and mexican dishes.

biscgolf August 18, 2011 02:07 PM

yup, smoked ripe jalapenos...

beatpoet August 18, 2011 02:35 PM

I haven't tried to make them, but have been considering it since my jalapeno plants are putting out a ton of peppers right now, more than I can use fresh. I love chipotle powder so I'm hoping to make some of that this year. Don't have a smoker, but may try smoking them on the grill.

Zana August 22, 2011 08:30 AM

Caribbean BBQ Sauce
[B]Caribbean BBQ Sauce[/B]

2 scotch bonnet chilies, fresh or dried
1 cup orange juice
1 cup honey
1/3 cup soy or Worcestershire sauce

• Blend together well in the blender and then simmer in sauce pan for 5-10 minutes.
• Let stand in fridge overnight for fullest flavor.

[B]Zana’s Note: [/B]
This is not for the faint of heart – so if you want to tone down the heat, use a chili that is less hot than the scotch bonnets. ;)

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