A friend of a relative gave us a bunch of home-grown stuff. A few tomatoes, and a LOT of peppers. I was warned that the ones on the white towel are ghost peppers, although I suspect some may be reapers or scorpions.
I’d like to use or preserve most of these before they go bad. Some of the tomatoes and milder peppers are going into a vegetable soup tomorrow. And likely try my hand at a “cowboy candy” recipe. But I’d also love to try a salsa or two. Are there any recipes that you would recommend that would use up some of the hotter peppers?
I_am_a_MushroomHead
I have found it’s pretty hard to mess up salsa. Just grill or broil everything to give it a slight char and throw it in a blender.
The only mess up I have had is making it to spicy – ghost peppers are no joke.
Tomatoes, chiles, garlic, cilantro, salt…. Blend it up.
saltyfingas
/r/FermentedHotSauce
DustyPantLeg
I made a pepper jelly that had great flavor and a good spice level. Ridiculously good on a cracker with cream cheese or just spread on toast. You have most the peppers to do it with. Just substitute the red bell for the poblano, and the red Serranos? for the cayennes or just use more red jalapeños for the cayennes. If all else fails just throw them all in a fermented hot sauce.
Red Poblano: 1 large
Ghost pepper: 1
Red jalapeño: 2
Cayenne: 1 cup chopped (roughly a handful)
Aji Lemon drop: 6 (about 1/4 cup chopped)
Apple cider vinegar: 2 cups
Salt: 1 tsp
Sugar: 5 cups
Pectin: 1 1.75oz packet
1. Roughly slice the peppers into ~1/4” pieces. A food processor makes this easier. 2. Add the peppers to a blender with 1 cup of apple cider vinegar and salt. Pulse until desired consistency. I like my pepper pieces to be the size of dried pepper flakes. 3. Add the contents of the blender and the other cup of apple cider vinegar into a large pot on high heat. 4. Add the pectin. Bring to a rolling boil and stir continuously. 5. Add sugar. Stir constantly to dissolve properly and bring back to a rolling boil. Let it boil for 1 minute. 6. Turn off heat and ladle into pre sterilized glass jars.
DaddyD68
Chop up some of them and throw them in honey. Habenjeros work well. Some of the hotter ones with individual flavor might as well.
NiceWater3
Oooooh are those chocolate habaneros 🤩😍 luckyyyy🎉👏🤩
6 Comments
A friend of a relative gave us a bunch of home-grown stuff. A few tomatoes, and a LOT of peppers. I was warned that the ones on the white towel are ghost peppers, although I suspect some may be reapers or scorpions.
I’d like to use or preserve most of these before they go bad. Some of the tomatoes and milder peppers are going into a vegetable soup tomorrow. And likely try my hand at a “cowboy candy” recipe. But I’d also love to try a salsa or two. Are there any recipes that you would recommend that would use up some of the hotter peppers?
I have found it’s pretty hard to mess up salsa. Just grill or broil everything to give it a slight char and throw it in a blender.
The only mess up I have had is making it to spicy – ghost peppers are no joke.
Tomatoes, chiles, garlic, cilantro, salt…. Blend it up.
/r/FermentedHotSauce
I made a pepper jelly that had great flavor and a good spice level. Ridiculously good on a cracker with cream cheese or just spread on toast. You have most the peppers to do it with. Just substitute the red bell for the poblano, and the red Serranos? for the cayennes or just use more red jalapeños for the cayennes. If all else fails just throw them all in a fermented hot sauce.
Red Poblano: 1 large
Ghost pepper: 1
Red jalapeño: 2
Cayenne: 1 cup chopped (roughly a handful)
Aji Lemon drop: 6 (about 1/4 cup chopped)
Apple cider vinegar: 2 cups
Salt: 1 tsp
Sugar: 5 cups
Pectin: 1 1.75oz packet
1. Roughly slice the peppers into ~1/4” pieces. A food processor makes this easier.
2. Add the peppers to a blender with 1 cup of apple cider vinegar and salt. Pulse until desired consistency. I like my pepper pieces to be the size of dried pepper flakes.
3. Add the contents of the blender and the other cup of apple cider vinegar into a large pot on high heat.
4. Add the pectin. Bring to a rolling boil and stir continuously.
5. Add sugar. Stir constantly to dissolve properly and bring back to a rolling boil. Let it boil for 1 minute.
6. Turn off heat and ladle into pre sterilized glass jars.
Chop up some of them and throw them in honey. Habenjeros work well. Some of the hotter ones with individual flavor might as well.
Oooooh are those chocolate habaneros 🤩😍 luckyyyy🎉👏🤩