possumskinner
Grinner Skinner
POOP KING
What ya see is What ya get!!!
Posts: 319
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Post by possumskinner on Sept 5, 2007 23:44:04 GMT -5
Peppers ... you can end up with so many at one time ... sometimes folks question what all they can do with them Here's a few things I do with hot & sweet peepers ... thought you might enjoy seeing some pics I just finished drying and grinding 130 habeneros and don't know how many jalepenos ... not a lot, especially when dehydrated and ground ... amazing what it is reduced to ... but a plenty to last me until next year ... it don't take much to achieve a good level of heat/flavor ... plus all of the sauce, relish etc ... plenty of peppers for a year Here is the dehydrator I use to dry my peppers Fancy TV gimmick blender that is awesome ... best I ever used Mix of different peppers Prepped habeneros ready to dry Tray of dehydrated habeneros Bowl of crispy dried hot peppers Few peppers about to be ground into powder Coarse ground habeneros Fine ground habenero powder ... add in fine ground garlic and onion with a small amount of salt and just a pinch of sugar and you have a knock your socks off seasoning good for anything when ya wanna kick up the heat level Couple different types of hot pepper sauces and a sweet hot pepper relish ... great on brats or hot dogs Sweet pickled peppers and onions ... this stuff is awesome!!! Here's a look at the pepper relish ... yum This is my mega hot sauce blend ... it's a mix of various hot peppers ... it aint for the weak at heart ... make ya break a sweat!!! But some kinda good
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Post by Sunshine on Sept 5, 2007 23:46:34 GMT -5
looks good i guess, but i dont like hot peppers.
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Post by ozarkmountainman on Sept 5, 2007 23:54:36 GMT -5
great post possum, that stuff looks great! wheres the cayenne.
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possumskinner
Grinner Skinner
POOP KING
What ya see is What ya get!!!
Posts: 319
|
Post by possumskinner on Sept 6, 2007 0:03:33 GMT -5
not many cayenne this year ... but even still mainly go for habenero, jalepeno and sweet banana peppers
years ago it was just the opposite lol
the whole house still smells like peppers ;D
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Post by ozarkmountainman on Sept 6, 2007 0:39:23 GMT -5
;D
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Post by scansy on Sept 6, 2007 7:04:38 GMT -5
Good stuff. I grow hot peppers every year. Hungarian wax - the long yellow ones (they actually turn red when they are "ripe" - but usually go bad on the plant before they get ripe).
I freeze some in packs with sweet peppers too. Just right for frying up with sausage. I can a bunch too.
Here's one recipe we use - these are great on sandwiches, burgers, hot dogs, or nachos/chips. We also do this with sweet peppers for eating. (I can't find the other recipe right now, but will look around for it - it uses cabbage stuffed in the peppers and is great for eating.)
7 lb hot peppers, about 1 peck, left whole but seeded and sliced 1/4 inch thick (can use regular green peppers, seeded and cut into strips) 4 ribs of celery, sliced 1/4 inch thick (can use more if you like celery) 3 cloves garlic, chopped fine 1/4 c oregano (can use chopped fresh, about 3/4 c) 3/4 c salt 1 qt white vinegar (4 cups) 3 c water 2 c oil (about 1-1/2 c vegetable oil and 1/2 c olive oil)
Put peppers, celery, garlic, oregano and salt in a very large bowl. Combine vinegar, water and oil and pour over pepper mixture. Stir about every half hour for eight hours (keep mixture at room temperature). After eight hours, pack in jars and refrigerate. Keep in refrigerator after packing. Makes about 10 pints
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Post by frshwtr on Feb 7, 2008 19:33:48 GMT -5
this is for those that like it sweet and hot; take 40 hungarian wax peppers or the same bulk amouint of any type or mix of hot peppers, grind (dont use a blender or food processer it will just make slop) mix a quart of mustard, a quart of white vinegar and the ground peppers. bering to a simmer for 30 min. and then add 6 cups of sugar, when the sugar is disolved thicken with cornstarch, put in jelly jars and then cold pack. i'v had some of this for 3 years and the only thing wrong with it was you had to stir it before you used it as the vinegar had started to seperat. keep in mind the hotter the peppers you use the hotter the mix. its great for dipping pretzels, on sandwichs or dipping chunks of cheese and/or bologna.
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