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Old May 24, 2017   #16
Salsacharley
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I bet you could put the habaneros in a half-full jar of okra and that would make some tasty okra. I have a buddy that puts habaneros into dill pickles and they are very good.



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Salt when you finish one of them big jars of wallmart okra get a bag of habaneros and put them in the juice and forget about them for awhile.
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Old May 24, 2017   #17
Cole_Robbie
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Do you have to loosen the lid when you do that? Does it put off gas like a fermentation?
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Old May 24, 2017   #18
Worth1
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Originally Posted by Salsacharley View Post
I bet you could put the habaneros in a half-full jar of okra and that would make some tasty okra. I have a buddy that puts habaneros into dill pickles and they are very good.
I did do that.

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Do you have to loosen the lid when you do that? Does it put off gas like a fermentation?
No but refrigerate them.
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Old May 24, 2017   #19
AlittleSalt
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I have done that with fresh Jalapenos in La Costeña pickled jalapeno juice. The peppers are usually hotter than the ones already in the can. I take the carrots out and pour it into a Tupperware type container. Then I cut slits in the fresh jalapenos and chunk them in.
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Old May 27, 2017   #20
ramapojoe
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grew what looked like those big sun habaneros around 10 years ago. way too hot.
these days I buy whatever they are calling chili peppers. usually hit or miss as they label hundreds of different peppers as 'chili'.
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Old May 27, 2017   #21
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Big Sun Hab is my favorite by far. As a bonus, the peppers are huge.
ditto, plus the plant will be a tree if you bring it in a few years and sit it back out.
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Old May 28, 2017   #22
bower
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I have to admit, I didn't like the taste of the only habanero I ever got fruit off. It had a sour, pungent off-note that I didn't find pleasing. Hot and stinky. ?!?:
My faves today are Guajillo, Santa Fe, Alma, Italian Pepperoncini, ... ripe and sweet! and Jalapeno gotta have it. The hotter peppers like Piment D'Esplette and Bulgarian Carrot, I like them but I always end up with too many and not enough sweet peppers.
Sometimes my favourite is whichever pepper I didn't grow last year and then I miss it.
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Old May 29, 2017   #23
Worth1
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Fermenting the habanero and making hot sauce out of them creates a whole new flavor.
I went through 2 quarts of it fast.
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Old May 29, 2017   #24
roper2008
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I not that crazy about the Orange Habanero flavor. I like the Red Habanero
much better. I have grown Trinidad Perfume and Aji Habanero before. I didn't
find them particularly tasty fresh. Never did cook with them (maybe better).
I made Orange Habanero pepper jelly one year. The color looked beautiful, but
I couldn't stand the taste. Gave them all to my sister.
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Old May 29, 2017   #25
ako1974
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I do Caribbean Red habs. Good heat, good flavor. Get a nice fruitiness from them.
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Old May 29, 2017   #26
Country Breeze
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Pretty sure when it come to habs, there is some difference in taste, but also heat. Habs are loved or hated for flavor, and most likely an individual aquired taste.

I don't like the orange habs, but love the Caribbean Red and Scotch bonnets.

Labrador retrievers are cool and all; Yet the variation within the breed is very broad and overlaps the variations of other breeds on the edges. Same with peppers imo.
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Old May 29, 2017   #27
JerryHaskins
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I say jalapeno is the most terrible, useless, unpredictable "hot" pepper. They have too thick skin and vary WAY too much in capsaicin content.

I love the flavor of habanero pepper and grow them every year.

I like to dry a large bucket full of the ripe ones until they are crispy. Then crunch them up in a ziplock bag.

Then I run them through a little electric coffee mill and make a fine powder which I put in salt shakers.

It's great on cheese toast, pizza, and most everything other than dessert.
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Old May 29, 2017   #28
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Originally Posted by JerryHaskins View Post
I say jalapeno is the most terrible, useless, unpredictable "hot" pepper. They have too thick skin and vary WAY too much in capsaicin content.

I love the flavor of habanero pepper and grow them every year.

I like to dry a large bucket full of the ripe ones until they are crispy. Then crunch them up in a ziplock bag.

Then I run them through a little electric coffee mill and make a fine powder which I put in salt shakers.

It's great on cheese toast, pizza, and most everything other than dessert.
Hog wash, chop some up real fine and mix it in vanilla ice cream then tell me what you think.
I have yet to know a pepper lover that didn't love it.

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Old May 30, 2017   #29
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Chili and chocolate is classic.
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Old May 30, 2017   #30
ilex
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Note I don't like peppers ... red habanero is even worse ... I hate it, awful taste. Orange habanero is very different and much better, I use it for cooking. Pink habanero is quite fruity and much better flavour, specially dry ... almost no heat. So yes, there are big differences between chinense varieties.

I can't feel the heat of many red habaneros, but I do feel it in other varieties.
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