Too many habaneros

I tried growing habaneros on my deck this year. Apparently I succeeded. Apparently I did really, really well. I've already gone through a couple dozen, and there are probably at least 5-6 dozen left on the plant. Does anyone have some favorite recipes to use them up in bulk? I don't have a ton of freezer space, but I'm happy to can things. Incidentally, I also have a fresno chile plant that is doing well.

I know you said you don't have a lot of freezer space, but I have found they freeze and keep pretty well. A frozen chile dropped into a sauce will still impart its flavors pretty well, and minced you won't see much if any deterioration ata all.

Individually, I understand the words in this thread title. Together, they make no sense.

What I do with a bumper crop of habaneros is dry the excess and then break them up (with my fingers, be sure to wash afterwards thoroughly or wear gloves) into chili flakes. They last a good year or so this way. I'm just getting to the end of last year's batch right now. Perfect timing, except that this year's habanero and Scotch bonnet plants got eaten up by some garden critters. At least I've got some Thai hot, cayenne, and tabasco that survived the onslaught.

make jelly!!

Binko wrote:Individually, I understand the words in this thread title. Together, they make no sense.

I didn't think I'd be in here saying it either. I have some chile jelly, habanero vodka, and mango-ginger hot sauce tucked away at this point.

I made hot sauce last year with my extras--I worked off a basic recipe from somewhere but kinda winged it--main ingredients were all types of peppers, tomatoes, garlic, salt and vinegar cooked, then pureed in the food processor, then strained (and repeated 3-4 times) and canned. It was (and still is) mighty tasty. I ended up with 3 different types I think from a thicker salsa like jar (the last of the "paste") to the thin, tabasco like sauce that came from the purest straining. I'm pretty sure the basic recipe came from the Ball canning book.

JoelF wrote:I know you said you don't have a lot of freezer space, but I have found they freeze and keep pretty well. A frozen chile dropped into a sauce will still impart its flavors pretty well, and minced you won't see much if any deterioration ata all.

True in my experience as well.