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Gretchenmeister
Starbeing/Psilocybin Savant



Registered: 07/23/05
Posts: 1,032
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Hot Pepper Overload: Problem Solved
#18761096 - 08/26/13 07:33 PM (10 years, 5 months ago) |
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Grew bunch of hot peppers, don't feel like canning, these things are going to shrivel up and I want to save them. WHAT TO DO?
Simply remove the seeds and stems, cut them up, (I julienne them) pack into a mason jar, and fill with vinegar.
Store in the fridge for up to one year. Peppers will lose their crispness after a couple weeks but are good to use for a full year.
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fatflash
Commodore


Registered: 01/15/13
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Also could of dried them for a homade crushed pepper seasoning
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Gretchenmeister
Starbeing/Psilocybin Savant



Registered: 07/23/05
Posts: 1,032
Loc: From the Stars
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Re: Hot Pepper Overload: Problem Solved [Re: fatflash]
#18761853 - 08/26/13 10:44 PM (10 years, 5 months ago) |
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Quote:
fatflash said: Also could of dried them for a homade crushed pepper seasoning
I did that with the chili peppers!
In the vinegar mix I put buncha jalepenos, anaheim, and long yellow peppers.
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1234go
Ban Lotto Champion


Registered: 07/08/09
Posts: 53,862
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Make a huge batch of hot salsa!
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brianstequila
Sir John Falstaff



Registered: 05/20/13
Posts: 526
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Re: Hot Pepper Overload: Problem Solved [Re: 1234go]
#18762824 - 08/27/13 07:57 AM (10 years, 5 months ago) |
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Make sriracha
Ingredients serves Makes 1 1/2 cups, active time 15 minutes, total time 5-7 Days
1 1/2 lbs peppers (reds best but green will work), stems snipped off, leaving green tops intact 6 cloves garlic, peeled 4 tablespoons light brown sugar 1 tablespoon Kosher salt 1/2 cup distilled white vinegar Procedures Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.
Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.
Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.
Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.
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POWAtrippin
Decidedly Undecided.



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Re: Hot Pepper Overload: Problem Solved [Re: brianstequila]
#18857910 - 09/18/13 12:55 PM (10 years, 4 months ago) |
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lol I still have like 4 lbs of habaneros to use, and the plants still going for it
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Gretchenmeister
Starbeing/Psilocybin Savant



Registered: 07/23/05
Posts: 1,032
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Re: Hot Pepper Overload: Problem Solved [Re: POWAtrippin]
#18859765 - 09/18/13 06:54 PM (10 years, 4 months ago) |
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I just sliced and cored two more pints worth of jalapenos. Just diced and covered with vinegar in a mason jar. Suppose to keep for a year that way. No canning involved. WEAR Gloves...
i never do and i pay for it
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BigHeart
Burner

Registered: 05/30/14
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Some good info in this thread, thanks. I'm going to try these techniques when my peppers finish ripening.
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