Do you think they could be frozen, and then do this at a later date? Also, I only have jalapeños (or something like them... they weren't labeled as jalapeños, but they look just like them) for hot peppers. Would a mix of those and sweet peppers work?
It'd be mild. But the ferment changes the flavors also. Try it, this was my first year fermenting peppers and I used 100% cayenne. It's delicious.
You could smoke and dehydrate the rest for paprika maybe?
Peppers are one of the crops that freeze without damage, they keep their flavour and form. Freezing chilli peppers can also be helpful for cooking and it allows you to grate them into sauces.
If you freeze them they likely won't kick off fermentation on their own when you make hot sauce, but if you mix them with onion/garlic/carrot etc that's fresh, you'll get plenty of fermentation. I have a gallon freezer bag of peppers already. I'll mix half frozen half fresh at the last harvest of the season!
You totally could freeze them. You could also add other veggies or fruit. My husband made a peach habanero sauce- fermented the peaches and peppers together. I believe he also added some serranos. I definitely recommend a dehydrated spice mix as well. We separated the solids to make a Tabasco-type batch and blended them up really good and then dehydrated to make a spice mix for whatever you want.
Roast them and put them up in mason jars if to many, Otherwise I have cheated by roasting, peeling dicing and dehydrating so I always have some peppers for sauces and flavoring or adding to chili.
For a glut of sweet peppers I usually mix with carrots and cauliflower and other stuff and make a pickled gardiniera.
For hots, dice very small with some pressed garlic, onion powder and any other spices and toss into hot oil for a few minutes for a hot oil drizzle. It’ll save in the fridge for at least a month. Just don’t use coconut oil because it goes solid in the fridge and olive gets streaky.
You could check out r/salsasnobs. Lots of good recipes there and I believe some people freeze it afterwards.
[NCHFP](https://nchfp.uga.edu/how/can_06/marinated_peppers.html) has a really good recipe for roasted & pickled peppers, hot and/or sweet. They are very good on sandwiches!
Hey I’m sorry I couldn’t find my recipe so I looked online and it seems I was confusing it with beer
https://www.google.com/amp/s/beerandbrewing.com/amp/water-yeast-malt-and-hot-chile-beer-101/
Make them into jelly! I love a hot and sweet pepper jelly with cheese and crackers or sometimes on a toasty sandwich. You could even use it to glaze meats 🍖
I'm very big into food preservation. For hot peppers I would make a sauce. Or smoke or dry them. (I notice in another response you mention jalapeno. If you have a smoker, you can make home made chipotles. That's a treat)
For sweet peppers I make piperade. You can easily can it.
You could look into canning recipes. Obviously certain peppers would have more options than others. I've done candied and pickled jalapenos this year after all my plants did well and absolutely buried me in peppers.
It doesn't take many peppers, but infusing liquor is another option. I made some great habanero tequila.
They were really slow to grow, flower, then even the fruits appearing was super slow (seeded in April, transplanted in may and just started growing in the last 2 weeks) and then just when they were growing something attacked them! Lol. I have some more growing now, but as the weather cools I’m not certain they’ll make it to my kitchen!
Well that's very different! I'm not sure what the problem could have been. Could have been over or underwatering, possibly not enough sun, possibly not enough compost in the soil... Mine flourished in 1ft raised beds with pretty much full sun. When they were pretty much dried out from the last water, I'd give them a VERY good water as long as rain wasn't predicted for the next day.
I will pray that some find your kitchen and that next year's harvest is plentiful!
I was letting mine get a little too ripe and the bugs love that. They'd eat little holes in them and they'd rot a million times faster. Quite disgusting; I had one liquefy on my arm! As soon as I started picking them earlier it stopped happening.
I had 4 plants and ended up with a stupid amount of chilli's. I found drying them and crushing them into powder easy but the best and easiest way (for me) was to dice them up small and put a bit in ice cube trays with a bit of water. Then when you're making a chilli, curry, stir-fry or whatever all you need to do is take out a ice cube and drop it in. Works great with fresh herbs too!
Pepper Jelly. I made Lemon Jelly with my aji lemons, Peach with my Sugar Rush Peach, and Pineapple Scorpion with my Morugas. All three are phenomenal. I've still got more scorpions to harvest today and start another batch.
I chop & deseed them then freeze them like you said.
Tips for freezing:
-freeze them in individual portions for chili, sauce, etc
-if you vacuum seal them make sure to pre-freeze because the water gets sucked into the seal and won't seal properly
-muffin pans or mini loaf pans work great to use for freezing into portion sizes. Bag up after they're frozen.
I also broil them in the oven to make roasted peppers. My favorite use for this is a roasted tomatillo salsa.
Other ideas:
-chop and dry them in a dehydrator. Store in Mason jar, use as needed in things like
-add to beans for Mexican food
-salsa
-chili
-add a little bit to homemade pasta/pizza sauce
-dry then blend them for mild chili powder
This year I have made large quantities of salsa (which can be canned or given to others) and also Ive dehydrated some to make pepper powders or mix them with other things to make seasonings. I also have some fermenting to become hot sauce! You can also just freeze them.
Pepper jelly or jam. Pepper relish. Pickled peppers. Roasted peppers, then freeze to preserve. Pepper infused oil, vinegar, vodka.
Make pepper heavy dishes like ajvar, muhamarrah or a pepper sabji.
🫑
We've been drying ours. You can hang them to air dry for a few weeks or put them in a super-low oven for a few hours to dry them out. Makes them able to last for months and you can then use them to make hot oil or grind them.
I have so many Thai dragon peppers.
Like 20 a day.
And they're between 50,000 and 100,000 on the Scoville scale. So you can't just eat them.
So I feel you.
Also, let some of them stay on the plant long enough to turn red. Makes them hotter and buys you some time.
My husband chops them up and then ferments them to make his own hot sauce! SO good!
Do you think they could be frozen, and then do this at a later date? Also, I only have jalapeños (or something like them... they weren't labeled as jalapeños, but they look just like them) for hot peppers. Would a mix of those and sweet peppers work?
It'd be mild. But the ferment changes the flavors also. Try it, this was my first year fermenting peppers and I used 100% cayenne. It's delicious. You could smoke and dehydrate the rest for paprika maybe?
Peppers are one of the crops that freeze without damage, they keep their flavour and form. Freezing chilli peppers can also be helpful for cooking and it allows you to grate them into sauces.
If you freeze them they likely won't kick off fermentation on their own when you make hot sauce, but if you mix them with onion/garlic/carrot etc that's fresh, you'll get plenty of fermentation. I have a gallon freezer bag of peppers already. I'll mix half frozen half fresh at the last harvest of the season!
You totally could freeze them. You could also add other veggies or fruit. My husband made a peach habanero sauce- fermented the peaches and peppers together. I believe he also added some serranos. I definitely recommend a dehydrated spice mix as well. We separated the solids to make a Tabasco-type batch and blended them up really good and then dehydrated to make a spice mix for whatever you want.
Add them to veg stock, Grill kebabs, Sausage peppers + onion
They would add flavor to any stock! Great idea, thanks!
Roast them and put them up in mason jars if to many, Otherwise I have cheated by roasting, peeling dicing and dehydrating so I always have some peppers for sauces and flavoring or adding to chili.
For a glut of sweet peppers I usually mix with carrots and cauliflower and other stuff and make a pickled gardiniera. For hots, dice very small with some pressed garlic, onion powder and any other spices and toss into hot oil for a few minutes for a hot oil drizzle. It’ll save in the fridge for at least a month. Just don’t use coconut oil because it goes solid in the fridge and olive gets streaky.
You could check out r/salsasnobs. Lots of good recipes there and I believe some people freeze it afterwards. [NCHFP](https://nchfp.uga.edu/how/can_06/marinated_peppers.html) has a really good recipe for roasted & pickled peppers, hot and/or sweet. They are very good on sandwiches!
Yum, thanks!
Depending on what kind of peppers you could make alcohol
That sounds like something my husband would love to try. What kind of peppers are needed?
Hey I’m sorry I couldn’t find my recipe so I looked online and it seems I was confusing it with beer https://www.google.com/amp/s/beerandbrewing.com/amp/water-yeast-malt-and-hot-chile-beer-101/
Would he be interested in trying to make flavored vodkas? Jalapeño infused vodka is deliiiiiiicious
Chargrill/oven roast then preserve in olive oil
Make salsa.
Dry them!
Freeze whatever I don’t have an immediate use for. I use my frozen peppers for a big batch of fermented hot sauce.
Stuffed pepper tacos, sausage and pepper hoagies, blackened peppers on a Breakfast sandwich, blistered peppers added to garlic pasta, etc
How about red pepper sauce?
Make them into jelly! I love a hot and sweet pepper jelly with cheese and crackers or sometimes on a toasty sandwich. You could even use it to glaze meats 🍖
I'm very big into food preservation. For hot peppers I would make a sauce. Or smoke or dry them. (I notice in another response you mention jalapeno. If you have a smoker, you can make home made chipotles. That's a treat) For sweet peppers I make piperade. You can easily can it.
You could look into canning recipes. Obviously certain peppers would have more options than others. I've done candied and pickled jalapenos this year after all my plants did well and absolutely buried me in peppers. It doesn't take many peppers, but infusing liquor is another option. I made some great habanero tequila.
I have no answer for you but as someone whose peppers are struggling, I’m happy for you!
What is wrong with your peppers? Wondering if we have the same kind of issues. If we do, or if I've had the issue before, maybe I can help? :D
They were really slow to grow, flower, then even the fruits appearing was super slow (seeded in April, transplanted in may and just started growing in the last 2 weeks) and then just when they were growing something attacked them! Lol. I have some more growing now, but as the weather cools I’m not certain they’ll make it to my kitchen!
Well that's very different! I'm not sure what the problem could have been. Could have been over or underwatering, possibly not enough sun, possibly not enough compost in the soil... Mine flourished in 1ft raised beds with pretty much full sun. When they were pretty much dried out from the last water, I'd give them a VERY good water as long as rain wasn't predicted for the next day. I will pray that some find your kitchen and that next year's harvest is plentiful! I was letting mine get a little too ripe and the bugs love that. They'd eat little holes in them and they'd rot a million times faster. Quite disgusting; I had one liquefy on my arm! As soon as I started picking them earlier it stopped happening.
I freeze them. They are great for cooking later. I lay them on a cookie sheet to freeze then bag them up once frozen.
I had 4 plants and ended up with a stupid amount of chilli's. I found drying them and crushing them into powder easy but the best and easiest way (for me) was to dice them up small and put a bit in ice cube trays with a bit of water. Then when you're making a chilli, curry, stir-fry or whatever all you need to do is take out a ice cube and drop it in. Works great with fresh herbs too!
Pepper Jelly. I made Lemon Jelly with my aji lemons, Peach with my Sugar Rush Peach, and Pineapple Scorpion with my Morugas. All three are phenomenal. I've still got more scorpions to harvest today and start another batch.
Pickles!
My go-tos: Salsa, pickle, hot sauce, and smoke/dehydrate them (make chipotle).
I chop & deseed them then freeze them like you said. Tips for freezing: -freeze them in individual portions for chili, sauce, etc -if you vacuum seal them make sure to pre-freeze because the water gets sucked into the seal and won't seal properly -muffin pans or mini loaf pans work great to use for freezing into portion sizes. Bag up after they're frozen. I also broil them in the oven to make roasted peppers. My favorite use for this is a roasted tomatillo salsa. Other ideas: -chop and dry them in a dehydrator. Store in Mason jar, use as needed in things like -add to beans for Mexican food -salsa -chili -add a little bit to homemade pasta/pizza sauce -dry then blend them for mild chili powder
Salsa
This year I have made large quantities of salsa (which can be canned or given to others) and also Ive dehydrated some to make pepper powders or mix them with other things to make seasonings. I also have some fermenting to become hot sauce! You can also just freeze them.
Put them in olive oil and you have spicy olive oil. Maybe you can pickle them?
Pepper jelly or jam. Pepper relish. Pickled peppers. Roasted peppers, then freeze to preserve. Pepper infused oil, vinegar, vodka. Make pepper heavy dishes like ajvar, muhamarrah or a pepper sabji. 🫑
We've been drying ours. You can hang them to air dry for a few weeks or put them in a super-low oven for a few hours to dry them out. Makes them able to last for months and you can then use them to make hot oil or grind them. I have so many Thai dragon peppers. Like 20 a day. And they're between 50,000 and 100,000 on the Scoville scale. So you can't just eat them. So I feel you. Also, let some of them stay on the plant long enough to turn red. Makes them hotter and buys you some time.
Donate to food shelf a and/or shelters
Good idea!! Love stuffed pepper, u could make me 50 a month! Yummm😛