Here is one. Recipes that call for a # of peppers would be same # thawed or fresh. Since yours are already chopped (not sure why you would chop before freezing?) all I can think of is to get a fresh one, chop it, and measure it for comparison. is there a formula for x pounds of low acid ingredients need x cups of vinegar to acidify safely for jam? No. Each has to be tested individually. I used 1 1/3 pounds of peppers would 1 cup of Apple Cider Vinegar and 5 cups of Sugar be safe? Can't say. It would just be a guess. Finally, I do not blend my peppers such that there is a variance in how many peppers are in each jar, I try and even it out but sometimes jars get more peppers and sometimes less when I pour in the jam. Could this pose a safety risk? Not if it is properly acidified when made. The pH level would be uniform. If I make jam and refrigerate (not process in BWB) is there a general rule for safe refrigerated shelf life (6 weeks? 2 weeks?) If using a tested and approved recipe then in theory it should be safe from anything but molds. The general guideline is 3-6 weeks but that is open to all sorts of variables. Processing eliminates any concerns. Dave

I am surprised that many of you don't think ornamental peppers have any taste or taste like carrots. These make great pickled peppers to use on steaks, in salads, eggs, etc. The Medusa taste like pimentos. There are are hot varieties as well. I grew them in Texas, and I am working on growing them in Utah. You don't need to remove the seeds. To pickle them use 12 oz of a wine vinegar above 5% acidity is best if you want to keep an open bottle in the pantry rather than the frig. I actually like Champagne Vinegar at 7%. With 8 oz of peppers that have had the caps removed and the initial 12 oz of vinegar, bring to a boil, and then add 4 peeled cloves of garlic and a sprig of rosemary, and simmer for 10 minutes. Let the peppers cool for a bit and place in a sterilized jar. Washing the jar in the dishwasher will work, or boil it 10 minutes will do as well. Place peppers in jar, cover with the vinegar, topping off with extra vinegar if needed. Place in the pantry for 6 weeks, after which they are ready to eat. There are all types of wonderful vinegar's available, There are red and white wine, Champagne and Sherry vinegar's. As I plan to can mine, I will boil them initially and add the garlic and rosemary, and then I will place them in sterilized bottles and place the sterilized canning lids and rims on them, and then place them in the same boiling water I used to sterilize the bottles and boil them for 10 minutes. Turning the heat off and letting them set for additional 10 minutes. Remove them and let them cool down. The lids will pop as they cool and become vacuum packed. I suggest you read up on canning and get a simple kit with the tongs, jars holders, funnel, etc. You don't need to get a large canning pot as you can use a large walled pot, and as long as the filled jars are covered by 1.5-2 inches of boiling water. I use 8-12 oz canning jars. These make great gifts to show of your culinary skills. Btw, The plants can be dug up and stored in pots or those plastic plant containers to over winter in the garage if it doesn't get too cold or a basement with windows. Water now and again, but not too much. They seem to be slow growers here in Utah, so the plants are out in the grow boxes in full sun and loving it, where as my seedlings are slowly growing. I plan to over winter them again. I just harvested 2 pounds processed peppers from the 2 year old plants. Good luck and enjoy. I expect more by the end of the season.

They are great roasted and used for Chili Rellenos. Home Cookin Chapter: Recipes From Thibeault's Table =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monteray jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chiles chicken broth . Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not overbeat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chiles, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. ============================================================ I made Pork Chili Verde recently and served it over homemade flour tortillas filled with cheese and onions. Home Cookin Chapter: Recipes From Thibeault's Table ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..

One of my favorite chicken recipes is simply legs or thighs baked with chopped pickled anaheim peppers along with the brine. I serve this dish with rice.