I have a peck of pickled peppers...
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| Salsas is all I know them, but you could dry them for use later....add to tomato sauces for example: http://www.g6csy.net/chile/drying.html The peppers show in the article are not serranos. |
| If you dry them you can use them to make flavored oil to give as holiday gifts. Just google flavored oil, very easy to make. |
| Years ago we had some super hot ones, and a bumper crop as well. I dehydrated them and used them (sparingly) for years. Todd ended up giving them to a hispanic coworker (guy) who absolutely coveted them! |
| You can make one of those I'm going to call it a braided pepper rope. Like you see hanging in kitchens on tv. Lisa and Frankie |
babysheepie wrote: You can make one of those I'm going to call it a braided pepper rope. Like you see hanging in kitchens on tv. Lisa and Frankie I did that with my onions after we picked them one year - it was really cool!! |
Quote: You can make one of those I'm going to call it a braided pepper rope. Like you see hanging in kitchens on tv Those braided pepper ropes are called "ristras" and instruction are in the URL I mentioned before. Those peppers are air dried as our fall climate is usually sunny and warm, perfect for drying. The peppers should be red or turning red before stringing as the greens are more likely to have problems. Depends on the sugar content though. More sugars the better. |
| i use fresh peppers in about everything!! alfredo sauce (finely dice and cooked with onion) sub sandwiches guacamole meatloaf chili pasta salad salsa |
| Darcy is right.....the more I think about this the more places I see that can take a pepper. Short of desserts, the sky is the limit. But your issue is what to do with them, NOW! If you can't dry them, try blanching them in boiling water for a few minutes, dip in ice water to stop the heat and then freeze them. I have friends who take peppers and toss them in the freezer and remove them when they want to use them. They won't be crisp as the cells as frozen, but you'll still get the flavor. |
| ooh, I like the freezing idea. |
| for a smokey flavor...grill them till the skins are black....put in a plastic bag to sweat...let cool...peel skins off, then freeze them...just like you would do for a hatch chili..... |
| keep the suggestions coming! So far I've used them raw and chopped as a topping for a homemade pizza and chopped and raw to top off a homemade chicken curry I made. The hard part is, DH and I love love love the heat and Tay is pretty good with it, but I can't amp it up to our levels yet... |
| here is a cool website i found.... look at the drinks!! http://www.jalapenomadness.com/jalapeno_recipes.html |
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