what kind of seeds you have? i have butch t moruga scorpion red/brown ghost pepper indian carbona branstrain devils tongue white/yellow douglah 5 color pepper( turns 5 colors spicy/ornamental) 7pod primo bhut jolokia yellow trinidad scorpion red

lucy, it's so funny, I just this morning got out last year's issue of F and W, and came across this recipe - a light bulb went off, recognizing the title of your post. It looks great - thanks for posting it. STacy

There are tons of great Indian vegetarian recipes! Here are a few: Aloo Gobi (Indian Potatoes and Cauliflower) 2-3 servings 1 lb waxy potatoes, peeled and cut into chunks 4 tablespoons cooking oil 1 medium onion, chopped 2 teaspoons ginger, grated into pulp 1 - 2 green chilies, finely chopped 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon ground cumin 1/2 teaspoon turmeric 1 lb cauliflower florets 1/2 teaspoon salt 3 tablespoons water 2 tablespoons fresh coriander (also known as cilantro) 1 Boil potatoes for 5 minutes then drain. 2 Heat oil in a skillet or wok; add onion and ginger, then cook until onion is golden brown. 3 Add chilies, mustard seeds, cumin seeds, ground cumin and turmeric then cook for 2 mins, stirring continuously. 4 Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked. 5 Garnish with fresh coriander (cilantro) and serve as a main dish with warm Indian breads and/or basmati rice. Can also serve as a side dish with a meat curry. Note: For those who like foods less spicy, just omit or decrease the amount of seeds and membranes from the chiles, because they contain 80 per cent of the heat. *Always wear gloves when working with chiles! Melting in the Mouth Spinach & Potato Curry posted by Mini Ravindran 4 servings 2 cups spinach (blanched and pureed) 4 big potatoes (boiled/microwaved, peeled and cubed) 1 cup tomato puree 2 tablespoons onion paste 1 tablespoon garlic paste 1 tablespoon ginger paste 3 chopped green chilies (optional) *Use them if you want lots of heat! salt 1 teaspoon black pepper 1 teaspoon turmeric powder 1 teaspoon fennel seeds 2 tablespoons oil (preferably Canola oil) 1 Heat oil in a heavy-bottomed pan. 2 Add fennel seeds. 3 Let them crackle. 4 Add onion, green chillies, garlic, ginger paste and sauttill it turns pinkish brown. 5 Add salt, turmeric and black pepper powder. 6 Sauté for 3-4 seconds and add tomato puree. 7 Wait till gravy is well cooked and raw smell is gone. 8 Add cubed potatoes and stir well for 4 minutes. 9 Add pureed spinach now and lower the heat. 10 Let it cook for 15 minutes on heat or microwave for 10 minutes. 11 Serve with Indian breads and add a dash of fresh cream while serving. 12 Serve hot. Bengal Spinach serves: 4-6 3 Tbsp. sesame oil 1 tsp. whole black mustard seeds 1/4 tsp. fenugreek seeds (crushed slightly) 1/2 tsp. cumin seeds 4 tsp. brown sugar 1 Tbsp. minced fresh ginger root OR 2 tsp. ginger juice (it comes in a bottle) Minced fresh chiles or hot sauce to taste Spinach - 2 lbs fresh (washed, chopped) or 2 10-oz. pkgs. frozen (thawed, drained) 1/4 c. dried, shredded coconut salt to taste a dash of freshly grated nutmeg fresh lemon wedges squeezed over finished dish, plus a pat of butter if desired Heat the sesame oil in a large, heavy pan over medium. Add the whole spices and sugar, and stir fry until the spices brown and the sugar starts to carmelize. Add ginger, chiles, coconut, then the spinach, cover and cook about 10 minutes, stirring occasionally, so it cooks evenly. Make sure it doesn't boil dry--add a little more water if needed. Cook until it is very soft. Stir in the nutmeg, turn into a serving dish, and squeeze a bit of lemon over the top. Optional additions: 1/4 c. slivered, toasted almonds, 1/3. c. currants, or a few tablespoons of cream Here's a Thai recipe: Thai-Style Pasta Salad DRESSING: 1/2 cup natural peanut butter 6 Tbs. water 4 Tbs. vegetable oil 2 Tbs. fresh lime juice (1 lime) 2 Tbs. distilled white vinegar 2 Tbs. Asian (dark) sesame oil 2 Tbs. low-sodium soy sauce 1/4 tsp. salt, or to taste 1/2 tsp. crushed red pepper flakes, or more, to taste SALAD: 4 oz. snow peas, strings removed 1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). 1 pkg. (8 oz.) coleslaw mix 5 radishes, trimmed and thinly sliced 2 tomatoes, cut into wedges 1 small cucumber, peeled and cut into thin strips 1 cup mung or soy bean sprouts 1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) Dressing: In medium bowl, whisk together all ingredients. Set aside. Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut the snowpeas into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water. In large serving bowl, combine noodles, dressing, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Makes 6 servings

I'm going to take a swing at this and hope one of the more expert folks will correct anything I say that is wrong.... Peppers are low acid, so just adding them to an otherwise approved/tested recipe for canning tomato juice would be risky. However, NCHP (National Center for Home Preservation) has this recipe for Tomato and Vegetable Juice Blend recipe . It includes adding up to 3 cups of vegetable to 22 pounds of tomatoes, and peppers are specifically listed. I don't see any reason why you couldn't just add the amount of hot peppers you want according to the volume/weight limits. The recipe includes processing instructions for both BWB and pressure canning. Kathy