Tons of unripe hot peppers - what to do?
2ajsmama
12 years ago
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digdirt2
12 years agoJohn__ShowMe__USA
12 years agoRelated Discussions
what to do with all of those hot peppers...
Comments (5)I freeze mine too. I also made a pepper and garlic paste. There's a thai hot sauce that has peppers and garlic so I thought I would try my own without the preservatives. I used regular vegetable oil and finely chopped peppers and garlic. It keeps for about 3 months in the fridge. The garlic makes it hotter, IMO....See MoreDrying mixed peppers for hot pepper powder?
Comments (7)I dehydrate all my peppers after cutting in half. A mix gives a good bit of flavor I find. In some I leave the seeds, in some I remove the seeds. Kind of depends on who I am drying them for, whether their a wimp or not. You will get much more flavor, and substantially less heat without the seeds though. Mixes made last year included Red Savina, Scotch Bonnet, Jalapeno, Ancho, and a few others that I can't seem to remember without my morning caffeine....See MoreHELP!!! My Hot sauce is to hot. What to do?
Comments (20)There is a Carolina Cayenne listed above(developed in the U.S.A. 100,000-125,000)that gets in the range the add says. When I grew it ,it was hotter than regular Cayenne but I only grew it once. There are probably tons of hybrids/developed cayenne types out there that are in all different heat ranges. I was refering to Cayenne in general. Maybe it was my growing conditions but in general , I don't think Cayenne peppers pack that much heat. I haven't grown them in a while. I use mostly C.Chinense,Baccatums and Pubescens for my powders and rubs heat. Annuums I use mostly for flavor.Especially Chile Negro , Poblano and Cascabel. For short intense bursts of heat a lot of the Frutescens do the trick. I grow a lot of Pubescens too. They'll fool you though. They have all 3 kinds of Caspaicin in them so they feel hotter than they are. They hit up all the receptors in your mouth. I'm more into using several types of peppers to blend together to get the taste and heat i want. I'm growing several strains of 7 Pot,Trinidad Scorpion ,Nagas and Bhuts this year with a couple seasoning type peppers to mellow them out. I guess if the growers are using a similar strain to the Carolina Cayenne type for their powder it could reach up to 125,000 units. I've just never had a Cayenne that I thaught was anything to write home about as far as heat goes. I did like yellow Cayenne better than the other ones for taste when I grew them a few years back. I've grown several different ones.Regular assorted Cayennes,Long Slim,Long red,Yellow,Carolina,Thomas Jefferson,African,Purple,Super,Orange,Golden,Turkish,Picante,Portugal,Processing and sweet....See MoreWhat do I do with all these medium-hot peppers?!?
Comments (1)Pickle some. Dry some and use for flakes as you suggested. I take all my peppers at the end of the growing season and dry them, mix them, and give to friends. You can use frozen chili's for poppers but the pepper loses it's structural integrity. Have fun! TiMo...See More2ajsmama
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