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What would you do with peppers?

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Spiralout

Spiralout

Rising Star
Would you eat them? Smell them? Just look at them?

I have a few big handfuls of peppers that I can't stomach before their shelf life runs out. I'm thinking about making hot sauce. I've never made it before and I think it would be interesting to make using a variety of peppers. I have 4 or 5 varieties; aji mango, aji pineapple, and a few others I can't think of at the moment.

Maybe I can make some delightfully flavored pepper spray. Or maybe I'll just pickle em. Either way Im' going to go through and try to save the seeds from at least 3 or 4 pods of each variety. The last time I did this my hands stung my eyes the next day, after numerous hand washings and two showers. My red peppers are particularly flagrant.
 
You can do many things with them, a quick search tells me that the peppers you possess are quite tasty and fun.

Your orange and yellow fruits would be beautiful, raw, chopped up and added to a tomato salsa, or a fruit salsa also; when I make a mango salsa, I like a green jalapeno, because of the color, but yours will look nice also.

They probably taste good just munching them, if they're not too hot for you.

You (well, I) might char them, maybe under a broiler, over an open flame, maybe in cast iron, whatever works for you. Then you can add them to a soup a stew an omelet, the charring (peel that char off) can add a delicious smokiness.

Sear them with onions and sweet peppers to add to fajitas or a sandwich.

I think you'll enjoy them, I'm sure I would.
 
Freeze them
Make hot sauce
Make spicy fermented cabbage with salted cabbage

Be sure to soak and rinse the seeds before drying

I love Aji Pineapple!
 
MMmmmm, great ideas; thank you.

I wish I had thought about freezing them before; I've let so many go to waste over the last few months. I just didn't have the time or energy to do anything with them with school and low energy etc.

I never heard of charring them;I'm definitely going to look that up and give it a shot.. I love smoky stuff.

I have the varieties names written down somewhere, I'm pretty sure I have an idea of which is which though. I think the aji pineapple are long shaped yellow peppers. The really hot similarly shaped, red peppers, are red datil I believe. I had so many other varieties that I grew this year and let so many of them fall by the way side; probably had a good 15 varieties or so. At least I'll have a ton of seeds of these plants so I won't have to buy any more of them again and can give a bunch out.


Cheers:thumb_up:
 
It seems worth mentioning that wearing rubber gloves helps deal with the chilli fingers situation.

A very simple approach to a glut of peppers is to tie them up on a string and hang them in your kitchen as a decoration while they dry out.
 
downwardsfromzero said:
It seems worth mentioning that wearing rubber gloves helps deal with the chilli fingers situation.
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It's a fun visionary experience if you get 2 million scovilles in your eye. 10 minutes of blindness and great reminder of one's mortality. Also eating such a chili could lead to a mildly psychedelic experience. Only half joking, as I have done both. Probably the worst way ever to trip.
 
Guinea pigs love peppers, just sayin. I've got 9 if you want one, or three... or would like to share them peppers! :) Wheek wheek
 
Severino Alterra said:
Fermenting peppers makes them delicious!!. And you can keep them for many months!!.
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This!
Search for chilli mash fermentation. You can make your own Sriracha. Or spicy mango chutneys. If you're not a fan of super spicy sauces add a charred bell pepper for even more flavor.
Peppers are a universe of its own, I find pepper alchemy to be even more addictive then extracting spice, I'm always looking for new recipes or ways to enhance the flavor of the ones I already own.
And fermentation in general is also a quite fascinating process.
 
YuxibuSounds said:
This!
Search for chilli mash fermentation. You can make your own Sriracha. Or spicy mango chutneys. If you're not a fan of super spicy sauces add a charred bell pepper for even more flavor.
Peppers are a universe of its own, I find pepper alchemy to be even more addictive then extracting spice, I'm always looking for new recipes or ways to enhance the flavor of the ones I already own.
And fermentation in general is also a quite fascinating process.
Click to expand...
Word!
I just love the whole fermentation universe and do quite a bit of it from home grown vegetables and fruits. I've been experimenting quite a bit both with fast ferments (sourdough pancakes and waffles!) and slow ones, like really slow. For the chile-sauce and people really like (I sell at local markets sometimes) I let it sit for a year, and it's good for another year.. at least :) Remember that Tabasco sauce is aged around 3 years. So no use in rushing things.
I use hot chiles, garlic, salt. Sometimes I add some tomatoes, carrots etc. One thing that I've started using is a tablespoon of vinegar from the start (I also make my own vinegar from apples or pears). I've read about this somewhere and I think it does something good (lower ph from the start?).
 
YuxibuSounds said:
This!
Search for chilli mash fermentation. You can make your own Sriracha. Or spicy mango chutneys. If you're not a fan of super spicy sauces add a charred bell pepper for even more flavor.
Peppers are a universe of its own, I find pepper alchemy to be even more addictive then extracting spice, I'm always looking for new recipes or ways to enhance the flavor of the ones I already own.
And fermentation in general is also a quite fascinating process.
Click to expand...
Food fermentation is a fascinating and beautiful process!!
 
For me jalapenos are relatively mild as far as heat/spice goes, they have some warmth to 'em no doubt but they're what I consider to be mild. I've built up a tolerance to spice/heat over the years, not a huge tolerance like some spice/hot heads but certainly far more so than the average person (I also straight up enjoy a good burn).





Years ago, back around 2010, at a little kick-back party/chill sesh with the boys my buddy had a bag of dried ghost peppers that someone gifted him...We were all having some beers or whiskey to drink that night and I was trying to get someone else to take a bite of one with me lol. My friend David (RIP) said he was down, so we each grabbed a pepper and took a bite, about 1/3 to 1/2 of the pepper each. The thing was I already knew what I was getting into lol, I had previously taken bites/nibbles of the ghost peppers several times before because I love a good burn sesh/rush, and David had never had anything anywhere near that spicy/hot before lol...

...I felt so bad, it absolutely wrecked & tore David up...Dude looked like a mess, eyes watering/tears pouring down, snotty runny nose, face super red/flushed, moaning & grumbling in pain, about 5 to 10 min after eating it he was in the bathroom puking his guts out (he was also drinking whiskey that night while I was drinking beer, so I can only imagine what a tummy full of alcohol and ghost pepper would be like lol). About an hour or two later he was feeling better but it definitely fucked up his entire night.








Yea ghost peppers are no joke!...Ghost peppers are where I draw the line as far as taking a direct bite of the pepper lol. There are now several other peppers that are considerably hotter, 2 to 3 times more scovilles than ghost peppers. Ghost peppers lost the title of "hottest pepper in the world" some years ago, there's a handful of new strains/varieties that are substantially hotter/richer in capsaicin than ghost peppers!

Ghost Peppers rank around 800,000 to 1,000,000 scovilles

Trinidad Scorpion Peppers rank around 1.2 to 2 million scovilles

Carolina Reaper peppers, 1.4 to 2.2 million scovilles

Pepper-X, 3.1 million scovilles!!

For comparison to milder/more common "hot peppers", Jalapenos have around 2,000 to 8,000 scovilles and Habaneros around 100,000 to 300,000 scovilles.





Often times things that are said to be "spicy" don't even tingle my tongue lol. My go to mild-sauce is habanero based and that has some warmth to it but def isn't what I consider to be hot, and the last few weeks I've been using a naga-jalokia (closely related to ghost pepper) based hot sauce which has a nice level of heat with out being too intense to enjoy the flavor.

I'm one of those dudes that puts hot-sauce on almost every meal I have at home lol, I love heat and the taste of spice/peppers. I've built of some tolerance to heat/spice over the years, but not on the level as some chili-heads are, eating a raw habanero will def give me a good intense (tho tolerable) burn where some chili-heads with high tolerance can eat a ghost pepper with out a flinch.




And one last ramble....A few of the times I've ate ghost peppers I've experienced a peculiar pain inside my ears, like internally where the ear-drum is, it is an intense/sharp/throbbing pain. The times I've had that ear-pain going on it overpowers the burning sort of pain I feel inside my mouth/throat...It is such a strange sensation/pain that I've never experienced before besides a few of the times I've ate ghost peppers, if that pain wasn't present I'd be more tempted to take a bite of one of the new peppers hotter that are hotter than ghost peppers.

...and super hots like ghost peppers, even a real strong/hot habanero sometimes, will absolutely give me an endorphin & adrenaline rush/high/buzz...I def feel a bit high/altered when eating something super hot/spicy.
 
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