Silly question; What DO you do with all those hot peppers? - Page 4

MikeInCypress · November 23, 2012

One of my favorite adult potions is a Habanero Blueberry Margarita. A handful of habaneros are placed in a liter bottle and it is then filled with Tequila and left to age for at least a month. Then some fresh blueberries are macerated in a class and the tequila is added with some Cointreau and some lime juice. All is shaken and served in an iced glass with a slice of lime. Makes you want to stand up and say Howdee.

MikeInCypress

Redbaron · November 23, 2012

There is a vodka made in Ukrain (I forget the brand) that has a hot pepper in the bottom of the bottle similar to the worm found in Mezcal. Your post reminded me of that, and my trip to Russia years back.

BTW Howdee!

BigBrownDogHouse · November 25, 2012

These Thai's get dried out and can be added into anything for some kick. Doesn't take much to turn the heat up on a dish.
Easy to grow and easy to dry out!

Tracydr · November 25, 2012

We make a wonderful, fermented hot sauce. We then add tomatoes, cilantro, onions and lemon or lime juice for the best salsa, ever. The salsa really lasts because of the fermentation. Acidified it enough, I guess to keep things from spoiling.
I'm going to try fermenting the whole thing this next time and see how that goes.
We've eaten probably 6-8 quarts of hot sauce in the past 3 months, just the two of us.

Tracydr · November 25, 2012

Quote:

Originally Posted by Redbaron

There is a vodka made in Ukrain (I forget the brand) that has a hot pepper in the bottom of the bottle similar to the worm found in Mezcal. Your post reminded me of that, and my trip to Russia years back.

BTW Howdee!

I may try that with some of my chiltepans.

SEAMSFASTER · November 26, 2012

I grew a few extra Bhut Jolokia peppers and didn't get around to marketing them enough, so I bottled them with lime juice as the only added ingredient.

Plus a couple of pints of mixed pods of Trinidad Scorpion, 7 Pot Barrackapore, Naga Viper, Naga Morich, Chocolate Ghost Chili, Paper Lantern and Bhut Jolokia.

I like it hot on occasion, but this is enough to last a lifetime!

Needless to say I wore latex gloves, goggles and a dust mask while processing!

I raised 58 varieties of hot peppers and have also dehydrated and frozen many of them.

Check out these awesome ristras! I raised the starts for a customer who grew about 6,000 hot pepper plants and created these at the end of the season.

FILMNET · November 26, 2012

WOW My ghost, peppadew peppers rotted when i got them inside. I had a ton of great Peppadew's which were picked as green fruit because the plant froze and die, got the fruit inside and in a cold room. They did not get red and rotten.

greentiger87 · December 3, 2012

Seamsfaster.. those are SO gorgeous!

Tracydr.. If you ferment cilantro, make sure to chop the leaves up very finely. Otherwise it results in black cilantro leaves floating around... doesn't look appetizing at all.

Crandrew · December 4, 2012

I dehydrated and stored them for cooking throughout the year. It's a first for me and I love it.

SEAMSFASTER · December 17, 2012

Ornaments for the Christmas tree!

The high tunnel finally froze out. Here's my final hot pepper harvest of the year:

From the interior:
DeWitt's Long Hot Stuffer
Fish
Red Missile
Jalapeño, Traveler Strain
Bhut Jolokia
Trinidad Scorpion
Volcano
Paper Lantern
Kung Pao
Nano Cortona

Many of these are going as Christmas gifts (I suppose some people might use them only as ornaments...). The rest are in the food dehydrator. It will be one long, hot winter.

OK, I confess - I am trying to keep some Moruga Scorpion plants alive. And my first Carolina Reaper seedlings just emerged for next year...

roper2008 · December 17, 2012

How is the travelers jalapeno? I bought seeds, and I'm
hoping it's productive.. I'll be starting my reaper seeds in
January along with some primo's (wicked looking pods).
Won't be eating any of these fresh, maybe powder or
I'll send them to people that want to try the reaper.

ddsack · December 17, 2012

Nice picture -- with a little tweaking, I can see that as a unique Christmas card!

Zana · December 17, 2012

Oh man, Seamsfaster.....I've got a serious case of jealousy here. The last of my pepper plants gave up the ghost...including my ghost peppers....back in October....sighhhhh. Enjoy that fabulous harvest....an the possible ornaments.

Zana

FILMNET · December 17, 2012

top left to right, Pepperdew, Trinidad Scorpion. Corno De Karp,Yellow and Red Bhut.

SEAMSFASTER · December 18, 2012

Quote:

Originally Posted by roper2008

How is the travelers jalapeno? I bought seeds, and I'm
hoping it's productive.. I'll be starting my reaper seeds in
January along with some primo's (wicked looking pods).
Won't be eating any of these fresh, maybe powder or
I'll send them to people that want to try the reaper.

I really like the Traveler strain - nice robust, thick-walled pods, lot of substance to them. What's odd is some of them are pretty hot, while others are fairly tame - from the same plant! Plants were very healthy and reasonably productive.

Yeah, it got up to 103° in the high tunnel today. We've got 15° in the forecast tomorrow night. Not many plants can tolerate temperature swings like that!

I can't tolerate the superhots alone. Nibbled on a Trinidad Scorpion a few weeks ago. Fire in the throat took a L O N G time to fade. They are still bearable on a good burrito!

November 23, 2012	#46
MikeInCypress Tomatovillian™ Join Date: Jan 2006 Location: Cypress, TX Posts: 963	One of my favorite adult potions is a Habanero Blueberry Margarita. A handful of habaneros are placed in a liter bottle and it is then filled with Tequila and left to age for at least a month. Then some fresh blueberries are macerated in a class and the tequila is added with some Cointreau and some lime juice. All is shaken and served in an iced glass with a slice of lime. Makes you want to stand up and say Howdee. MikeInCypress __________________ "Growing older, not up"

November 23, 2012	#47
Redbaron Tomatovillian™ Join Date: Sep 2012 Location: Oklahoma Posts: 4,488	There is a vodka made in Ukrain (I forget the brand) that has a hot pepper in the bottom of the bottle similar to the worm found in Mezcal. Your post reminded me of that, and my trip to Russia years back. BTW Howdee! __________________ Scott AKA The Redbaron "Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system." Bill Mollison co-founder of permaculture

December 17, 2012	#57
ddsack Tomatovillian™ Join Date: Jan 2006 Location: Northern Minnesota - zone 3 Posts: 3,220	Nice picture -- with a little tweaking, I can see that as a unique Christmas card! __________________ Dee **************

November 25, 2012	#49
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	We make a wonderful, fermented hot sauce. We then add tomatoes, cilantro, onions and lemon or lime juice for the best salsa, ever. The salsa really lasts because of the fermentation. Acidified it enough, I guess to keep things from spoiling. I'm going to try fermenting the whole thing this next time and see how that goes. We've eaten probably 6-8 quarts of hot sauce in the past 3 months, just the two of us.

November 26, 2012	#51
SEAMSFASTER Tomatovillian™ Join Date: Jun 2010 Location: American Fork, Utah Posts: 160	I grew a few extra Bhut Jolokia peppers and didn't get around to marketing them enough, so I bottled them with lime juice as the only added ingredient. Plus a couple of pints of mixed pods of Trinidad Scorpion, 7 Pot Barrackapore, Naga Viper, Naga Morich, Chocolate Ghost Chili, Paper Lantern and Bhut Jolokia. I like it hot on occasion, but this is enough to last a lifetime! Needless to say I wore latex gloves, goggles and a dust mask while processing! I raised 58 varieties of hot peppers and have also dehydrated and frozen many of them. Check out these awesome ristras! I raised the starts for a customer who grew about 6,000 hot pepper plants and created these at the end of the season.

November 26, 2012	#52
FILMNET Tomatovillian™ Join Date: Jun 2009 Location: North Charleston,South Carolina, USA Posts: 1,803	WOW My ghost, peppadew peppers rotted when i got them inside. I had a ton of great Peppadew's which were picked as green fruit because the plant froze and die, got the fruit inside and in a cold room. They did not get red and rotten.

December 3, 2012	#53
greentiger87 Tomatovillian™ Join Date: Aug 2012 Location: Houston, TX - 9a Posts: 211	Seamsfaster.. those are SO gorgeous! Tracydr.. If you ferment cilantro, make sure to chop the leaves up very finely. Otherwise it results in black cilantro leaves floating around... doesn't look appetizing at all.

December 4, 2012	#54
Crandrew Tomatovillian™ Join Date: Apr 2012 Location: asdf Posts: 1,202	I dehydrated and stored them for cooking throughout the year. It's a first for me and I love it.

December 17, 2012	#56
roper2008 Tomatovillian™ Join Date: Oct 2009 Location: Virginia Bch, VA (7b) Posts: 1,337	How is the travelers jalapeno? I bought seeds, and I'm hoping it's productive.. I'll be starting my reaper seeds in January along with some primo's (wicked looking pods). Won't be eating any of these fresh, maybe powder or I'll send them to people that want to try the reaper.

December 17, 2012	#58
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Oh man, Seamsfaster.....I've got a serious case of jealousy here. The last of my pepper plants gave up the ghost...including my ghost peppers....back in October....sighhhhh. Enjoy that fabulous harvest....an the possible ornaments. Zana