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I love it that you suggested that. I just dried a batch in the dehydrator thinking it would make a good rub component for gnarly boars.
I also have some pickling in diluted vinegar in an old glucose dispenser bottle; we'll see if that works or not.
They're fairly hot. I fancy myself tolerant of capsaicin, but if I chomp a whole raw one I immediately have hiccups.
Nothing better that fresh of the vine peppers. I am spoiled because of where I live I can get just about any pepper from all over the world fresh.
I have some Jalapenos in my back yard that I let get orange and red naturally on the vine. Almost all commercial peppers are picked while still green. A fresh off the vine red jalapeno is a flavor to experience. Also fresh roasted. DAMN I want some salsa now.
Any other ideas for the dozens of peppers that my tabasco pepper plant is producing right now? I don't have a dehydrator so I'm not sure that I can dry them.
Any other ideas for the dozens of peppers that my tabasco pepper plant is producing right now? I don't have a dehydrator so I'm not sure that I can dry them.
Cut the stem piece off, lay them out on a paper towel lined tray and let them dry on top of the fridge. We used to string them on cotton thread and hang them somewhere to dry. Wash the needle!
Hi guys. I suddenly find myself with a lot more tabasco peppers than I know what to do with.
I'm hoping to find some ideas here for recipes, interesting preservation techniques, etc. etc.
Most chili pepper plants are prolific producers of the hot fruits! That can be challenging but also a good problem to have.
This is a great website with lots of ideas and recipes.
Make your own Tabasco Sauce. Clean them out, remove the seeds and make pepper mash.
It takes several weeks, I do mine for 6 weeks. Basically, you ferment the peppers in salt in a jar which you can keep in the cupboard. I have never done Tabasco, I have done Habanero and Fresno. The mash can then be used to make other sauces or traditional "Lousiana" style sauce which is just the mash and vinegar.
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