Looking for Chili Pepper ideas

[Craigums]

I've got some hot Chili Peppers growing (Supposedly Cobra Peppers). Looking for some ideas and recipes on what to do with them once they mature and I can pick them. Thoughts?

[pushbutton]

If they are the super insane peppers, honestly, bear spray.....guess they do also make great party moments for your really drunk macho buddies. Suppose, you can sauce them. Just Google hot pepper sauce and use/combine whatever appeals to you. For something that potentially hot, I have used a base of tomato paste, vinegar, ton of garlic, and some salt. Add peppers in equal small amounts so you can get like a mild ...which really won't be...medium....which for sure won't be.... and hot version. Cook it all down, puree it, bottle them up, make up a fun name, and give them away as presents......saving some for your drunk buddies

[RebelSS]

Sure. I've grown many, many peppers of all types over the years. With your type, or the "Hot" style, there are three things I do to mine. Wash and freeze them whole in a Zip-loc bag. After thawing, I dice them up and use them in my chili, they cook down nicely. (They will be very soft after thawing) Second, I will run a needle and thread through the tips and air dry them in a well ventilated, warm room, then when completely dry, store in an airtight glass container. Chop up when needed for garnish, soups, etc. Third method, dry in a dehydrator (NOT in the house, use the garage, your eyes will water!) then grind up in a food processor. Although this takes a lot of peppers for a very small jar, it's worth it. Store in a glass jar with a shaker top that seals well. Great seasoning for meats, poultry, soups, chili, etc. The fun thing is it takes little effort to do this, and you end up with a great home made product. Enjoy! Here are some jars of mine.

[Craigums]

Great ideas!

[TrollnDrift]

I like to dry peppers in the dehydrator as well, then as stated grind them outside and stay upwind from them or you will be sorry! Good luck

[hockeybc69]

Sliced pickled peppers for sandwich toppers??

I pickle jalapenos and banana peppers. No idea if its a viable idea or not, as I haven't tried those kinds of peppers before.

[H2O Milfoil]

It's a good idea to use latex gloves when slicing hot peppers. The oil will really burn your eyes. Goggles are smart, too. That oil floats around like a fine mist. And if the oil is on your bare fingers, don't rub your eyes or your ...

[JP Z]

Here is from whiteonricecouple .com

This was for the Black Cobra Chile, not sure exactly what yours is as I can't seem to find much for a cobra chile online.

Vietnamese Chili Salt Dip

Yield: 1/4 cup

Total Time: 1 hour

Ingredients:

2 Thai Chili or any red chili pepper

3 table spoons sea salt

sprinkle of paprika (optional)

Directions:

Crush chili in a bowl . Add sea salt and continue crushing chili's until the juices are released into the salt. The more you crush, the more heat you add to the mixture, so beware! For a more smoky flavor sprinkle in some paprika. Let the chili juices dry out in the salt mixture for about 1 hour.

Use as a dipping condiment for green mangoes or in any recipe to enhance it's salt and spicy flavors.

[hockeybc69]

.... been there, done that.....

[JP Z]

Took "it burns when I pee" to a whole new level eh?

[Craigums]

Good ideas, I like the one about dehydrating and crushing. Does anybody have a recipe for a hot pepper seasoning? I envision something along the lines of "Paul's Gunpower Seasoning" you see at the sportshows.

Might be fun to do a sauce also, here is a base I found:

Basic Hot Sauce

Ingredients

3 cups chopped chiles (stems removed)

2 cups white vinegar

2 tbsp Salt

Combine all the ingredients in a blender or food processor and blend until smooth. Cook an slow simmer for 1 hour and bottle.

This recipe is the basis for making a hot sauce. From here you can add your favorite ingredients. Onion, garlic, carrots, fruit, lemon and/or lime juice, herbs & spices - just think of ingredients you find in your favorite cuisine and add it. Adjust for consistency.

[pushbutton]

Crqigums, everything is going to depend on what and how hot these actually are. For example jalapeños are rated around 5000 Scoville units, dehydrated cayenne that is probably the hottest used in that gunpowder seasoning is around 30 to 40 thousand Scoville units. Some Tai chillies 80,000, Habeneros around 200,000. Think the black cobra is around 800,000, over a million for the ghost, and over 2 million for the scorpions. A Habenero is almost off the charts when eating ...those other ones are mind numbing. And almost any recipe for anything will need to adjusted accordingly.

[dirtking]

Yum, I'm a fan of Paul's Gunpowder and would like to try and make my own sometime!

[smackem33]

I use one chopped up in my duck fajitas.... Love em!!

[flipper]

We make quite a few dill pickles every year, about half of them we make are hot pickles. We throw a jalapeno and a cayenne in with a quart of dills. I make some extra hot by throwing a habenero in the jar. Sounds like these would make the pickles VERY HOT. The hottest peppers I grow are the habeneros, they are hot enough for us. I know a guy who can just munch on habeneros, I can't stand that much heat.

[pushbutton]

Yep, peppers in some of the pickle jars are a must....as well when pickling green beans and zucchini. After all the egg hub bub a while ago, started putting peppers in some of the pickled eggs....yum!

[hockeybc69]

Oh yes..... HOT peppers in the pickled eggs.... A MUST AS WELL!!!

[Craigums]

Oh yes..... HOT peppers in the pickled eggs.... A MUST AS WELL!!!

Sounds like a blowout waiting to happen

[JP Z]

Found this recipe online.

Colorado Mix (Pickled Pepper Vegetable Blend)

2 1/2 pounds peppers, mild or hot as desired

1 pound cucumbers, cut into 1/2-inch chunks

2 to 4 carrots, cut into 1/2-inch chunks

1/2 pound cauliflower, cut into 1-inch flowerettes

1 cup peeled pickling onions

7 to 14 garlic cloves, as desired

6 cups vinegar

3 cups water

2 tablespoons pickling salt

2 tablespoons sugar, if desired

Yield: Makes 7 to 8 pints

Procedure: Wash and prepare vegetables. Slit small peppers. Core large peppers and cut into strips. Remove blossom end of cucumbers and cut into chunks. Peel and chunk carrots. Break cauliflower into flowerettes. Pack vegetable medley into hot, sterilized jars, leaving 1/2-inch headspace.

In 3-quart saucepan, bring vinegar, water, salt and sugar to a boil. Pour hot solution over mix in jars, leaving 1/4-inch headspace.

Remove air bubbles. Add liquid to bring headspace to 1/4 inch. Wipe jar rims. Add pretreated lids and process in boiling water bath for the time specified below for your altitude and jar size. For best flavor, store jars five to six weeks before opening.