I posted the other day about my crap-ton of peppers I grew. I'm going to make a lot of sauce. I have 20 pints of pickled jalapenos that is more than enough for the winter. Do you have any other recipes I can use these peppers in and preserve them in bulk? Especially the abundance of shishitos?
How else do you preserve peppers that isn't just pickling them?
by Denki
37 Comments
Dehydrate them, then grind them into powder.
That is a shit ton of peppers. They dry and can well.
Have you tried candied peppers? They’re excellent!!
What peppers are used to make crushed red pepper seasoning? Is there a certain type?
They can be frozen whole, dried and made into powder, dried and stored, stuffed with cream cheese/taco meat and cheese/ and wrapped in bacon, diced and frozen, or hot sauce.
I personally don’t know but you can check out
r/salsasnobs
I roast big batches of Jalapeños and Serranos and remove the charred skins. Then blend into a paste, freeze in ice try. Anytime I make salsa or curries I add a cube or two. Roasted peppers in salsa make it come out soooo much better. Big batches is a real time saver, since I make salsa and curries couple times a week. (I do this with garlic too)
Cowboy Candy! Sort of like a candied pickled pepper. So tasty
Make a ristra: the sewn rings or strands of whole peppers that dry and are used during the winter
Dry them out?
Make different kids of chili crisp
Pepper relish. My husband made some last year and it was awesome. Unfortunately I don’t know where the recipe is.
If you use them to cook, such as chopping into chili, just throw them into a freezer bag and toss them into the freezer. They are good even if freezer burned and even though they will be softer, it’s in a recipe so they would soften anyway.
I make a hot sauce/condiment with Thai chili peppers (red & green), garlic, salt, sugar, canola oil, and apple cider vinegar(ACV).
In a food processor, starting with Thai chilis, pulse them until finely minced, and transfer to a large mixing bowl. Next up garlic, as much or as little as you like, peel and pulse in the food processor until also finely minced, and also transfer to transfer to bowl. Now add a couple a tablespoons of sea salt (aiming for 2-3% by weight of garlic & chilis), and half as much sugar, 3-4 tablespoons of ACV, and then add enough canola oil to cover the garlic and thai chili peppers. Stir & refrigerate. Gets better with age.
I like making aioli like sauce, great to eat fries, burgers or any kind of sandwich. You could make spicy mayo too.
I have the small ninja airfryer so I just plug it outside and roast them with oignons and garlic, blend it with oil and apple cider vinegar. You could also just blend it with mayo to make spicy mayo. I can easily pass a jar of it per month. I usually use the sauce in wraps or breakfast sandwiches.
Since the fat greatly diminished the spiciness level, you can use a lot of them.
What is the name of the orange pepper on the bottom right? I’ve been buying them at the farm market and I love them,
Sweet and spicy pepper jelly is my favorite
Last year I dried my excess peppers and used a blender to make a powder to use as a seasoning. Worked great!
Dehydrate them….outdoors. My buddy tried dehydrating them in his house and effectively pepper sprayed his entire family
Best way is to mix with water and blend, then mix in 5% salt. Put in buckets with airlock. Then after fermented you will have the best tasting hot sauce ever.
You can make different hot sauce recipes with this base.
The other option is to dehydrate or freeze dry them. From dried you can also make fermented hot sauce the same way.
Put them in a food processor, ferment the mash with some salt, then press through a screen, add vinegar and you have your own special version of Tabasco 😋
My husband makes a big batch of sofrito, some spicy, some less so, and freezes it in muffin tins so we have ~3/4 cup pucks that can just be dropped into one-pots.
I make fermented hot sauce (picture Tabasco sauce), picante sauce when I have tomatoes, and dehydrated various hot pepper mixes. The fermented sauces are easy- weight of chopped vegetables (peppers, onions, garlic, fruit (I always add a fruit of some sort, pineapple being a favorite) + 2% salt by weight in a fermentation crock (mine holds 6 litres) Fermentation takes approx. 2 weeks. Pulverize and either filter out the pulp or not. Refrigerate cuz the lacto is possibly still enough to cause further fermentation. Sometimes I add vinegar, so very much like Tabasco sauce.
Dehydrated peppers are ground into either powder or flakes. I made some a yr ago that I smoked first, and that is what folks seemed to really like. The smoked poblano on pineapple or cantaloupe was outstanding. 2-3 hours of smoking (used hickory cuz I have an abundance, then 24 hours in dehydrator, ground to powder.
Make a fermented hot sauce. Soak them in a 3% salt brine for 2-3 weeks in mason jars or big (clean) buckets with something that keeps the peppers submerged completely in the water so that they don’t get moldy. Make sure the top stays only partially covered so that they can burp. Toss in some cut up tomatoes, onions, carrots, and some over ripe fruit (we like to do either peach or pineapple). Once the fermentation is done, strain/collect the brine, blend up the veggies mix, and mix in enough of the brine to make it fairly liquid (hot sauce consistency). Put the blend back into mason jars and screw the lids on tight. Toss them in the fridge for another 2-4 weeks and you’ll have enough fermented hot sauce to keep you stocked up for a long time to come.
https://preview.redd.it/rtl28yt290qf1.jpeg?width=4032&format=pjpg&auto=webp&s=a08508217e40c879c7b7e97fa6dca05ea553a2cb
Stuff them with cream cheese, wrap them in bacon, sprinkle them with brown sugar and bake them
This is when you open a salsa company.
This seems like way more peppers than just a “whoopsie” lol.
Infuse some into a bottle of vodka for spicy novelty shots
Enchilada sauce
Dry them and grind them into pepper powders. You can make your own mixes like a spicy season salt.
Make a pepper paste. Like achote paste
Cowboy candy. Some versions I’ve seen have been saucy others have been crunchy.
Make a pain rub
Cook a roast with peppers in it
Pepper ice cream. I had it a pre fixed dinner, and it was odd but good.
Freeze dry them to eat like chips
Pepper infused cocktails
Spicy olive tapenade
Make pepper cheese.
If you feel like taking out all the seeds, you can share them with a seed library
PLEASE donate to food pantries!
Pepper Jelly
Chop them, put them on a small plate or baking sheet, put them in the freezer, once frozen put them in a freezer bag. Great for soups and stir fry over the winter
You could always donate to a food bank if youre at a loss
I put on gloves and slice them into rings on the front porch and pop them in a dehydrator. Seeds and all. Dehydrator runs on the front porch so the house doesn’t get eye watering spicy. Once dry and cooled, they go in mason jars to add to recipes.
Flay them, layer with sliced onions, smashed garlic, black or pinto beans,(douse with tomato sauce or) numerous sliced home grown tomatoes, salt n pepper, top with heavy cheese layer, cover, and bake 350 til bubbly and the aroma is irresistible. Remove cover 15 min before that so cheese can crisp up. Serve with tortilla or rice. 🤌🏽
Freeze in portions if you make extra 😉 I’d love to have too many chiles.
You could try a lacto fermented hot sauce with some of them. It’s pretty neat stuff.