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InvisibleGretchenmeister
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Registered: 07/23/05
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Hot Pepper Overload: Problem Solved
    #18761096 - 08/26/13 07:33 PM (10 years, 5 months ago)

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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Offlinefatflash
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Registered: 01/15/13
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Re: Hot Pepper Overload: Problem Solved [Re: Gretchenmeister]
    #18761174 - 08/26/13 07:57 PM (10 years, 5 months ago)

Also could of dried them for a homade crushed pepper seasoning


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InvisibleGretchenmeister
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Re: Hot Pepper Overload: Problem Solved [Re: fatflash]
    #18761853 - 08/26/13 10:44 PM (10 years, 5 months ago)

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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Invisible1234go
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Registered: 07/08/09
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Re: Hot Pepper Overload: Problem Solved [Re: Gretchenmeister]
    #18762793 - 08/27/13 07:42 AM (10 years, 5 months ago)

Make a huge batch of hot salsa!


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Offlinebrianstequila
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Registered: 05/20/13
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Re: Hot Pepper Overload: Problem Solved [Re: 1234go]
    #18762824 - 08/27/13 07:57 AM (10 years, 5 months ago)

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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OfflinePOWAtrippinDiscord
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Re: Hot Pepper Overload: Problem Solved [Re: brianstequila]
    #18857910 - 09/18/13 12:55 PM (10 years, 4 months ago)

lol I still have like 4 lbs of habaneros to use, and the plants still going for it

:fuckinawesome:


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InvisibleGretchenmeister
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Registered: 07/23/05
Posts: 1,032
Loc: From the Stars
Re: Hot Pepper Overload: Problem Solved [Re: POWAtrippin]
    #18859765 - 09/18/13 06:54 PM (10 years, 4 months ago)

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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OfflineBigHeart
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Registered: 05/30/14
Posts: 1,319
Last seen: 7 years, 5 months
Re: Hot Pepper Overload: Problem Solved [Re: Gretchenmeister]
    #20479614 - 08/26/14 02:37 PM (9 years, 5 months ago)

Some good info in this thread, thanks.  I'm going to try these techniques when my peppers finish ripening.


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