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Hot peppers what to do with them

O

old

Well-known Member
Location
Camdenton Missouri
Got hot peppers growing like crazy this year. Just picked a gal. bag of them and have 2 other gal. bags in the fridge. I have caned a few jars of them already and do not seem to have any ideas of what to do with them all. I have Salsa peppers, jalapeno, chili and Tabasco peppers and they are getting to the point that I do not know what else to do with them. Any body have any good recipes for them or any body close enough to come get some of them?
 
If you have no need for them just start walking the neighborhood for unlocked cars.

I had so many last year we just grew a few for fresh. Last year we had 64 pepper plants. I have plently canned, frozen, dried, and pickled peppers to last well into next year.
 
Dehydrate them whole and store them in ziplock bags or mason jars. Crush them up later for use in various recipes.

Good cookin'
Bill
 

My mother in law (grew up & worked as a cook in Mexico City) would roast/burn the skins in the fire on the stove, put them in a plastic bag for 20 minutes or so, then peel the outer burned skin off, then rinse & freeze them.

Out here its fairly common to see pepper roasters that will roast a burlap sack full at a time...

That works best on meatier peppers like Anaheim, Big Jim, etc... But it sure works good on them! :)

I like carrots & cauliflower canned with hot peppers, too.

Howard
 
I have a couple in the garden that are starting to come on. I plan on making some jalapeno jelly out of them. It's good stuff and there are receipe's on the interweb for them.

Leonard
 

Yep, make pepper jelly. Don't put it on the toast, however. Pour it over a chunk of Philly cream cheese and pick at it with some crackers - outstanding!

Another thing we do is grill whole pork tenderloins, then slice and use the pepper jelly as a condiment. Yummy! Send me an email and I will get my wife's recipe. On the road now so can't add it to this note.

BTW, this is not that hot. We don't usually use the real hot peppers, just a nice mix of different colored medium peppers in a translucent jelly. Looks good too!

John
 
Howard H and I are from the same part of the world - out here and in easter Colorado it is full time deal when peppers are rip - to roast and freeze for later.
Where I work it seems like whenever we have a cookout they want me to bring some peppers.
I clean the as good as I can - take my jerky shooter and fill the pepper with cream cheese and some times throw in some salmon, or crab, from a can, Then wrap with bacon, held on by a toothpick.
We the cook over the BBQ on some cookers we made from big washers. This holds the pwpper upright so the chees doesnt run out.
My son in law and his Dad have cookers that will hold 45 peppers each.
Seems like I usually make at least 100 at a time.
Really good !!!! Let your imagination go on the filling - whatever you like!!!!

Ken 46
 
Good idea. We are over run with jalapeño peppers this year.
Not certain what to do with the Scotch Bonnet peppers however. They look too hot to touch.
 
All the ideas are good and landlord’s idea also works for seasoning individual servings if some in the house like it hot and others don’t. If you try grinding it be very careful of the dust when you handle it, It is easy to inhale it and will take your breath away, and then give you fits for a long time. You might also want to do it outside to keep the dust out of the house. I made some peach pepper jelly Saturday that turned out good we think. I tried what little was left over when we were done, Now to let it set a while and open one for the real test.
Larry
 
What neighborhood?? Nearest place to me is my moms place then the next is a full mile away from me. I live out at 40th and plum. 40 miles from no place and plum out in the middle of no where
 
Cut them in halves length wise, fill them with cream cheese, and toss them on the grill. Awesome! Happy eats Mike
 

Got one more. Dove season starts in 2 days. When we lived in Texas, we learned how to really do it up right. We would cut and de-seed the pepper. Then slit the dove breast, insert a pepper slice, then wrap with a piece of bacon. On the grill until the bacon is crisp and eat. Helps to have some beer to go with them.

John
 
Not a dove hunter never have and never will not big enough for me. Now if you said deer that is another story. Shoot I even cut back this year on my pepper plants and have them growing like crazy but my matos and other stuff didn't do well
 
We pickle 12 quarts every year and sell the rest for 3.50 a lb.Wife always puts some on pizza.Good eating with spaghetti.I put sugar in the pickle so they are slightly sweet.Hot peppers are hard to find in the stores here.
 
Scotch Bonnet peppers are the hottest of all peppers,watch out..We grow Hungarian hot wax,they have plenty of heat.No problem selling those we dont use.
 

I grow Haberneros (sp?) which are hotter than anything you grow. I dehydrate them and store in a ziplock bag and use them in recipes all yr long.
 
I know the peppers your talking about and yep they're hot and to me to hot since I have to watch hot hot I make things when cooking. So far the Salsa pepper seems to be the hottest of all the peppers I grew this year.
 
Hello old,
When the peppers are coming fast, we just dry them and then grind them to use as condiment.
You can gring them as course flakes for pizza as cuch, or a bit finer for other stuff.
We need a lot of hot peppers as we make deer sausages and chilly. The more in the mix the more complex the heat throughout your mouth OUCH!!!!!
Guido.
 
Old,Hot peppers bring good prices here.If you live way out you could sell them mail order.I did well selling used books for many years.I use free newspaper ads to sell picnic tables.We use most of our hot peppers, sell a small surplus.I see black walnuts and pecans for sale in a Georgia Farm bulletin.90 plus heat has kept me out of the garden this week.
 
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