Scariest sight you'll see here on Halloween... dehydrating the rest of the hot peppers from the garden (mostly Carolina Reapers, a few Ghost Peppers, and a few Habaneros). #gardening #hotpeppers
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jalapeno level hot jelly is a nice compromise between just jelly and melt steel. ;)
at one music festival, we had smoked alaskan salmon and home-made jalapeno jelly.
bit of cream cheese with those and you had a killer hors d'oevres.
Do you have a favorite pickled pepper recipe? We make a Maharashtrian style one, but I don't trust it after a few weeks because it has oil in it and the acid comes from limes which I don't trust are acidic enough for long term fridge storage.
Hubs will eat it for the whole year😬. I figure if he gets sick I can get him to the ER fast enough.
@ai6yr Wife is bumming that none of her hot peppers wound up, you know, hot. Could it be a climate/latitude thing (we're 45N), or ?
@msbellows it's both variety and location! Apparently the more drought/stress they get, the hotter, too.
@ai6yr @msbellows Hatch green Chiles (Big Jim’s) are a thing due the terrible/amazing growing conditions.
@ai6yr
Back when I used to have a job and could stand to be around people, I bought my line sushi lunch when I got a big raise. A clueless guy reached in, grabbed at the WASABI with his fingers and popped the whole thing in his mouth. The asian guy sitting next to him broke land speed records away from the table while the rest of us sat LOLing in awe of the colors this pasty irish dude turned over the next several minutes. Lunch: expensive / Lesson learned: Priceless
@ai6yr my eyes are watering
@ai6yr so… that’s the trick bowl for the trick-or-treaters?
Bad: The shed I have the dehydrator running in is full of noxious fumes. Opened the door and started coughing right away.
Good: If there are any rodents hiding in there right now, they are being fumigated with highly irritating capcaisin fumes and will vacate, at least for today.
@ai6yr that is a terrifying bowl of heat. I just roasted the last of the tomatoes and one of the habenaros from this year's harvest with pinapple for some salsa.
@EmergencyJoe Well, depending on how much you eat at once, lol.
You are reminding me of the time when I was working the kitchen during cooking classes.
We had Mexican night and there was a bowl with some leftover Habanero paste. Someone decided to clean it with the spray attachment on the sink.
Then, after we all stopped coughing, he did it again...
did a tourist Thai cookery class - chef told everyone, especially the guys, to wash their hands before going to the restroom – and all of the women sous-chefs immediately started giggling
@michael_w_busch Oh yeah, washing anything which has had these peppers in gets aerosolized by hot water and soap. (cough, cough, cough)
It took me a while after that to want to cook with habaneros again.
@ai6yr OMG *sudden reflexive search for gloves and goggles*
I once made the mistake of making pepper jelly with the last roundup of peppers from my garden. My eyes and hands were inflamed for days. Can't recommend though the jelly was quite tasty.
@femme_mal @ai6yr Been there, done that, got the Tshirt. Milk soak finally took the sting out (not before I’d touched my eye 🙄).
@femme_mal I have the dehydrator going... in a shed, lol. It would be a mistake to dehydrate that indoors.
@ai6yr It was a cold October day in Michigan about 35 years ago, hadn't occurred to me to make the pepper jelly outdoors. Used a recipe from my Martha Stewart cookbook thinking I could just substitute the odd lot of cayennes, jalapenos, habaneros for the peppers in the recipe. Worked fine until I added the white vinegar into the pot of chopped peppers on the stove.
The acid vapor opened every pore in my skin—my eyes watered copiously and my hands swole up. Almost went to the ER.
Got a habanero plant that went apeshit this year. So far, I’ve made 3 batches of salsa, the damned thing is still producing. But the neighbors appreciate it! 🥵😋
I do it outdoors and PPEs are a must!
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@femme_mal @ai6yr I bet @Viss has some Nope Sauce stories along these lines
@ai6yr Hmm…stick them in a little good wine vinegar with a sprig or two of Mexican oregano, a head of pealed garlic gloves, and about two tablespoons of cracked black pepper and let it marinate in a glass jar in the back of the frig for a week or two and you’d have a decent hot sauce…
@ai6yr gorgeous. I can't do them that hot anymore but gorgeous harvest! Bravo Brava Bravix!!!
@Lizette603_23 They are SPICY... very, very, very, very spicy. Habaneros are fine, but the rest are definitely "eat only a very little at a time"
@ai6yr
Ok yall got me wanting to make pepper jelly with some of the roulette peppers (sometimes hot sometimes not).
Right now I'm putting them in salads. I cut the top off and put my tongue on the pith, if I don't die it goes in the salad, if I do it goes into the jar of dunno what to do with these.