What to do with excess quantities of peppers ...

Hi,

A friend called from Richmond, VA today to inquire what to do with quantities of jalapeno and habanero peppers. She has presently the equivalent of 1/4 shopping bag's worth. She has already hit saturation point with her friends, she now needs to cook them or otherwise preserve them.

Any and all ideas are welcome.

Regards,

Cathy2 wrote:Hi,

A friend called from Richmond, VA today to inquire what to do with quantities of jalapeno and habanero peppers. She has presently the equivalent of 1/4 shopping bag's worth. She has already hit saturation point with her friends, she now needs to cook them or otherwise preserve them.

Any and all ideas are welcome.

Regards,

Won't use them all up by far but clean, seed and slice an equal mixture of about 2-3 of each of the peppers depending on size and pour vodka over them. Let it steep for 2-3 days and then strain- peper infused vodka.

Use this instead of Absolut Peppar in a bloody mary. My fav recipe for them right now: http://www.restauranteve.com/cocktails/ ... owater.pdf

Makes a much lighter version of a bloody mary.

Sounds like a homemade hotsauce-making-party is in order. Blenders, pots, glass bottles and make-your-own labels.

Best,
Michael

I used to like to dice up a mixture of different peppers and preserve them with some lime juice and pickling salt and then use them whenever a dish called for some heat.

roast them on your grill, then freeze. Keep virtually forever.
Hint: freeze in a single layer, then transfer to bags.

Tell your friend to stop trying to get rid of them, and make some hot sauce as suggested above, and then make some giardiniera. I have a few weeks before I make my annual batch of giard, and I can barely wait. My habaneros just started turning orange a few days ago.

Does she have a market that boasts "Locally Grown" produce?

Might be able to sell them to the store.

Nancy

Mmmm, habenero jelly.

Eatchicago -

I know this is a silly question that google could easily answer, but how do YOU make your own hot sauce? I also have come into a very good cheap source for peppers and would like to exploit.

jpeac2 wrote:I know this is a silly question that google could easily answer, but how do YOU make your own hot sauce? I also have come into a very good cheap source for peppers and would like to exploit.

Pretty much the same way you make any sauce---Puree a bunch of ingredients together.

There really is no set recipe. Some use vinegar, some use herbs, some use roasted tomato and chiles, some cook chopped chiles in a liquid and then puree. etc. etc. etc.

There are thousands of recipes out there and you can tweak any of them to your taste.

Best,
Michael

The beauty of habaneros is that they freeze well as is. (Uncooked)

For a hot sauce using habs, I generally soften a whole bunch of sliced carrots, a sliced onion or two, some garlic, then throw in the chopped habs. You can use some chicken stock (or some other thin liquid) plus a bit of vinegar, to stew the mess for a while. When everything is nice and soft, puree it in a blender. It freezes nicely. Or you can can it.

Carrots, onions and habs make a natural combo that can't be beat.

Geo