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Surplus of habaneros
Old 08-25-2006, 11:07 AM   #1
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Surplus of habaneros

I have come into posession of far more fresh habaneros than I could likely use in a year. Any clue what I could do with these things before they rot? I have a food dryer. I suppose I could also try preserving them in vinegar. Any ideas?
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Re: Surplus of habaneros
Old 08-25-2006, 11:10 AM   #2
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Re: Surplus of habaneros

can them. i dont know how, but thats what i'd do
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Re: Surplus of habaneros
Old 08-25-2006, 11:12 AM   #3
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Re: Surplus of habaneros

roast habaneros
roast some garlic
I use about half and half by volume
let it all cool
peel the garlic
put the peppers, garlic and salt into a food processor and turn it into paste
if it's too thick, add a little water

Freeze whatever you don't eat

Ha
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Re: Surplus of habaneros
Old 08-25-2006, 11:14 AM   #4
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Re: Surplus of habaneros

Vinegar is a great choice to contend with pepper surpluses. *

Slice them into rings and they are quite decorative and tasty in recipes. *The color fades some, but the taste is excellent. *You can also make your own spice mixes by drying them, but it is laborious to chop them really fine.

Wear gloves when slicing and remove said gloves before taking a restroom break (do not ask how I obtained this information). *

Sarah
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Re: Surplus of habaneros
Old 08-25-2006, 11:19 AM   #5
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Re: Surplus of habaneros

Quote:
Originally Posted by mclesters
Wear gloves when slicing and remove said gloves before taking a restroom break (do not ask how I obtained this information). *
OTOH, if you want really hot sex, chop some hot peppers before retiring.*
Ha
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Re: Surplus of habaneros
Old 08-25-2006, 12:30 PM   #6
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Re: Surplus of habaneros

I know you can dry them because I have a friend who does it with a dehydrator. And I bet you could freeze them while they're still green, but I'm not sure how much flavor you would lose in the process. Also, I know you can make jelly out of jalapenos, but never heard of habanero jelly.
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Re: Surplus of habaneros
Old 08-25-2006, 12:48 PM   #7
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Re: Surplus of habaneros

ooks like can drys them and pickle them. I suspect I will be doing some of each, then wondering what the hell I will be doing with all those habaneros...
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Re: Surplus of habaneros
Old 08-27-2006, 08:47 AM   #8
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Re: Surplus of habaneros

Freeze them and put them in zip locks-they will work for recipes.

Judy

It's chile roasting time here in the southwest-they had the roaster fired up at Safeway the last time I was there-nothing like the smell of roasting chiles!
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Re: Surplus of habaneros
Old 08-27-2006, 09:37 AM   #9
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Re: Surplus of habaneros

Habaneros are like firewood; they warm you twice...
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Re: Surplus of habaneros
Old 08-27-2006, 01:15 PM   #10
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Re: Surplus of habaneros

I am not sure, but I think that Habaneros amy be too high in protein to safely preserve for very long in vinegar or by water bath canning. I would either dry them, or make a dish or relish and freeze it.

Ha
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Re: Surplus of habaneros
Old 08-27-2006, 02:43 PM   #11
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Re: Surplus of habaneros

Can them, use a real good vinegar, garlic etc slice em up USE GLOVES and make a nice few smaller jars. Give them to friends !!

Great hot peppers!
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Re: Surplus of habaneros
Old 08-27-2006, 07:43 PM   #12
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Re: Surplus of habaneros

I have Frozen them sucessfully. They loose a little heat but are still good.

Habanaro scrambled eggs are to die for. Take four eggs one or two habanaros one clove garlic and some onion blend and cook. Sprinkle with black pepper when almost cooked. All ingredients can vary to taste.

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Re: Surplus of habaneros
Old 08-27-2006, 07:47 PM   #13
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Re: Surplus of habaneros

Quote:
Originally Posted by HaHa
OTOH, if you want really hot sex, chop some hot peppers before retiring.*
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Re: Surplus of habaneros
Old 08-27-2006, 09:25 PM   #14
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Re: Surplus of habaneros

I had chopped some peppers once forgot something at the store ran out got in line to pay and just before I took out my cash I rubbed my eyes. BIG MISTAKE, a long line and I couldn't see!! A few mins later and feeling like a jerk....
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Re: Surplus of habaneros
Old 08-28-2006, 01:10 AM   #15
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Re: Surplus of habaneros

Called "El Bistec Caliente"
Slice into rings, add equal amounts of sweet vidalia onions, bell peppers, and mushrooms. Place in large foil, turning edges up to contain liquids. Sprinkle with fresh garlic, couple pinches of sea salt, and generous pinches of coarse ground black pepper. Slather butter, and olive oil, with several splashes of Worcestershire sauce. Put matching foil over top, and fold sides and ends together making seal. Cook over medium mesquite grill for 15 minutes alongside sufficient quantities of your favorite cut of thick steak.
Serve with small baked potatoe on warm plate with chilled mexican beer and lime.

And invite me over for dinner. mmmm!
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Re: Surplus of habaneros
Old 08-28-2006, 02:01 AM   #16
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Re: Surplus of habaneros

So I was making hot wing sauce for my famous wings. Well I like to brown my garlic and peppers before putting into the sauce. Well got distracted my timing was off. Needless to say my pan was too hot when I threw the peppers in. Lol basially I ended up macing myself. Whole house made your eyes water and breathing became difficult. Lessons learned the hard way...
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Re: Surplus of habaneros
Old 08-28-2006, 07:25 AM   #17
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Re: Surplus of habaneros

Peppers freeze really well. Just throw them in a bag in the freezer - no processing required. Then when you need one for cooking take it out. It's easier to mince while it's frozen, because once it thaws it'll be soft - but still great for salsa or cooking.

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Re: Surplus of habaneros
Old 08-28-2006, 07:37 AM   #18
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Re: Surplus of habaneros

Quote:
Originally Posted by Mwsinron
So I was making hot wing sauce for my famous wings. Well I like to brown my garlic and peppers before putting into the sauce. Well got distracted my timing was off. Needless to say my pan was too hot when I threw the peppers in. Lol basially I ended up macing myself. Whole house made your eyes water and breathing became difficult. Lessons learned the hard way...
Heh, I have done something similar. I really like bluefish and one of the best ways is Cajun-style blackened. I usually throw the cast iron skillet on a propane burner oustide, let it get real hot, sprinkle the fish liberally with a Cajun spice blend (loaded with cayenne) and drizzle with peanut oil. Then I drop the fillet onto the hit pan. The heat blackens the surface and burns off some of the heat, making the fish spicy rather than thermonuclear. Well, one day, it was raining outside so I figured I'd try it on the stove burner inside...

BTW, I ended up brining the peppers overnight then canning them in a pickling liquid.
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Re: Surplus of habaneros
Old 08-28-2006, 02:13 PM   #19
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Re: Surplus of habaneros

The things I've done with jalapeno's:

Make pepper rings as others have mentioned.
Cut rings and pack them in vodka. MMMMM, Bloody Mary. Maybe your peppers are too hot for this.
Put one pepper in with pickled carrots/green beans/etc. The beans absorb the "heat" from the pepper.
Cut rings and pack them in veggie oil. They keep for about a year in the fridge. Good on tacos/burritos/etc.

-CC

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