Love making hot pepper jelly. I grow hot peppers from jalapeño to Carolina Reaper, but the tastiest for jelly is habanero imo. Made 200 jars this yr. I vary the heat by the ratio of bell pepper to hot pepper and sometimes add different fruits. Favorite way to snack is ritz cracker with some cream cheese then some jelly, and If you want to get a little fancy top with some smoked salmon, yum
Take advantage of the big box stores rush to market plants early in the season. In my region my local Lowe's had plants in their garden center in mid April. I wait until we get a forecast that is dropping down to - at/or near freezing temps and they inevitable will reduce the prices a significant amount. I picked up a huge variety of asst. Peppers, Tomatoes Etc. in 4" pots for more than 50% off the usual price. Usual $5.98ea marked down to 4/$10.00.
I am making hot sauce, made a fermentation mash and hot pepper jelly. I can't wait to gift my garden harvesting. I am almost done processing finally. Started in June and have spent every weekend making something. So happy you all have a 2nd channel. Love your sharing knowledge with us and happy to see dabbling all things gardening.
I've just made a vinegar mash with the Hanging Basket of Fire chilles that I have been growing since June, in order for them not to wither and go to waste in the colder nights. Over 50, washed with a handful of diced onion pieces, one clove of garlic and enough vinegar to cover the pile in the blender and pulverised. A great way to get some Vitamin C and other nutrients as well as a massive endorphin rush!
Roasting/peeling/freezing is probably what I do most. Also just straight freezing works well. I'm definitely going to try those Habanero cookies you made last week. As for pickling, I always have to make "Cowboy Candy", which is candied, pickled spicy peppers. Typically it's made with jalapeños, but I often use Serrano & even Habanero. It'll last months in the fridge, several years if water bath canned. It's insanely delicious on pizza, burgers or hot dogs, or use the juice as a marinade or glaze when grilling.
I took your advice about the pepper powder from your previous video and I couldn't be happier with the results. I mixed a plethora (actually 5 types but a plethora of peppers sounds cool) of dehydrated sweet and hot peppers together and ground them up. The final powder is really flavorful with a nice kick from the Jalapenos and Serranos. I recommend removing the seeds because ground up seeds do seem to give the finished product a bitter taste. Next year I'm hoping to try making powder from smoked Jalapenos. Thanks for all the great ideas!
I learned about Thai sweet pickled peppers and never went back. So good on their own but also on pizzas and other things. That bite of sweet with the heat can't be beat. Works for all peppers, but I find serrano, jalapeno, and other hot thin peppers the best.
I’ve been thinking about doing a small batch of spicy honey and spicy syrup of the last few chillis I have. But this year I’ve almost made my entire harvest into chilli flakes. As that is what I tend to use the most. I use a airfrier on 60 Celsius as a dehydrator. So during harvest I wait a bit, and for each batch use a few days worth of ripe chillis into the air fryer. And then check until they are entity dry and crunchy. The fan and circulating air makes it a whole lot faster than when I used my normal oven.
- Chili Compound Butter: Holds up reasonably well in the freezer. Butter mixed with bunch of herbs, garlic, hot peppers, a bit of lemon zest, S&P. Mix and freeze. - Spicy Oil: Use dehydrated or dried peppers and mix put into some oil of your choosing. Important, do not do this with fresh peppers unless you consume it all at once, it may cause Botulism. - Spicy homemade mayo or aioli. - Spice up some store-bought condiments like BBQ sauces, ketchup or salad dressings. I also canned some spicy tomato soup from some fire-roasted tomatoes, hot peppers.
Another idea is to make chutney (so many types) and use some hot-peppers to add that zing. I usually make Green Tomato chutney in October when the weather turns wet and we get hit with blight (UK) but this year we are miraculously blight free and our toms got the chance to finish naturally... good job I've still got loads of jars of the stuff from the last two years of harvesting (my fave is a caramelised onion chutney with Naga chillis diced super fine... so hot it almost knocks the cheese of the cracker!)
Once again, another great video with lots of good ideas. Jams or fruit preserves are a great way to combine bountiful harvests. Cherry chilli jam is my favourite. Use a hot and fruity flavoured chilli with one kilogram of pitted cherries, a little pectin and caster sugar. I like mine a little runny so I can pour it over vanilla ice cream.
In many towns along the Mexican coasts, many peppers ae stored as "Salsa Bruja", a preserve of peppers, garlic, zarrots, onions, herbs ans spices. This mixture is prepared specially to spice ceviches and fish recipes. Greetings from Mexico City.
I've been thinking and haven't done it yet. You can add pepper powder (esp. supper hots) to condiments. Add some spice to a bottle of ketchup or spice up a store-bought salsa. FYI, this is my first year and I had way too many reapers and banana peppers. Although I do love the reaper pepper, it pairs amazing with the Ancho even in powder. Already excited for pepper starts!!! Cannot wait for spring!!! I also did, Scotch bonnet and supper chilis, which are awesome.
I have made hot sauces from Peppers that involved fermenting, but lately I found it more convenient to just put my peppers in Ziploc bags as I pick them and put them in the freezer until the end of the season when I make sauces. I found this to be more convenient because when I finally get to making sauces, when I take the peppers out and let them dethaw, the peppers end up having a soft texture, and found that when I blended them, I did not end up with chunks that needed filtered. In fact the seeds would be the only part of the pepper that did not quickly liquefy when blending. This gave me the maximum amount of material from the pepper which allows me to get more sauce out of my peppers. After mixing my ingredients and blending everything, I test the pH before I add vinegar and after. I luckily have consistently gotten a 2.9 to 3.1 pH when doing this, and after this I do cook the sauce by letting it simmer for about 20 minutes, then I bottle it. I of course sterilize my bottles by boiling them and their lids, and after I bottle my sauces up, I do use star San no rinse sanitizer near the top of the bottle before I put the lid on and of course I spray a little bit into the lid. I put the cap of the bottle on, and then I use Scotch tape LOL around the bottom of the cap and on the bottle to further help prevent anything bad from going up under the lid. I get the bottles into my refrigerator quickly while the sauce is still hot in the bottle and that helps create the negative pressure in the bottle while it's cool down and that gives my sauce a great shelf life. This is how I have been making sauces this season and it has worked out fantastic:-)
Found your pepper sauce recipe and gave it a try! It was awesome and big hit in our house will be trying different recipes from ur channel. Great work!!!!
We make stuffed jalapenos or sriracha with tiny sausages cream cheese and sharp cheddar wrapped in bacon....make sure to devein and deseed first. We even microwave the peppers for about 1:30 before stuffing, store in freezer bags or vacuum bag, cook in oven for 35 mins @ 400 or until bacon is crisp..... enjoy!
Thanks for the tips. I froze some habaneros and jalapeños from last year and I am going combine those with some from this year to make a big batch of hot sauce to give away at Christmas. I think I am also going to try making some dehydrated pepper powder and some pickled jalapeños this year. My plants grew a lot of peppers this year!
I've done a lot of these, but my favorite is fermenting them for either a hot sauce, or like a hot pepper paste, since I prefer it to have some body to it, personally. This year, I tried to do the ferments a little bit differently. I fermented some Aleppo peppers with garlic, tomato (just a little), cumin, fennel, and coriander, and made my own fermented harissa. Worked well as part of a marinade, or mixed up with some mayo as a bit of a dipping sauce. I'm sure it would work well for anywhere you would normally use harissa. I also did a fermented thai curry paste I haven't tried yet, with lemongrass, lime leaves, shallot and garlic, and thai chilis. Letting it age a little while in the fridge before I use it. Did one that was fermented gochugaru, aleppo and thai chilis to make a hot sauce and the flavours all mixed together really well, it's got a really nice kick to it, and an amazing flavor profile. Also tried to make a Jamaican Jerk inspired hot sauce by fermenting scotch bonnets with jamaican pimento, black pepper, thyme, onion, garlic, and soy sauce. It turned out great, and it's an easy way to amp up that flavour. I let that one ferment for a year, and the complexities in the flavour are fantastic. Pickled jalapenos are also a favorite of mine but I still had a few jars left from last year so I didn't make more this season, though in hindsight I kind of wish I had. Adding jalapenos to other pickling projects is great too, spicy cucumber pickles or spicy pickled carrots, or green beans are also great.
Pepper jelly and you determine as to the heat factor. I don't like hot but my jelly has 75 percent sweet bell peppers and 25 percent jalapeño but I leave out the membrane and seeds so I enjoy the jalapeño falvor of them but almost zero heat. My favorite jelly 😋 Thanks
Great ideas! I’ve frozen roasted, made hot sauce, peri peri sauce and powers! I think I’ll roast a load and make them into powders lol we had so many this year!
I didn't get around to smoking a batch on the grill this year but it's one of my favorites. Still can I guess 🤔. I've been doing almost all your uses mostly ferments this year.
Lol @ "less". Less was my plan for next year as well but I've already ordered 6 new varieties from Fatalii, saved seeds from 5-6 of my plants, just potted up 6 plants for overwintering and I still want to get Cayennetta seeds.
Have you tried roasting peppers in an air fryer? I think I'm going to give this a shot and if it works then yay because my air fryer has a huge basket in it, 12 in x 9 in so I could do a lot fast... If it works but there's no reason to think it won't unless I turn them into charcoal LOL Vodka is a great alcohol to soak peppers in. The infused vodka makes great martinis. I've don't this many times. Just cut slits in the sides and drop it in and put the cap on and put the bottle away and let it go. You can also make a bouquet garni with cheese cloth to add some herbal flavors like cilantro, etc.
I grew a bunch of MoA scotch bonnets a while back and I smoked them on an indoor stovetop smoker then dehydrated and made pepper powder. Adds a great smoky twist to it. Pepper-jelly was also another fun one that I did too.
@@PepperGeek Good to hear. I smoked jalapeños but I’m afraid I may have cooked them at too high of a heat (instead of 200F it drifted up towards almost 300F). Any comments on what I should expect? As in, if I don’t like it, what I could have expected instead if I had not cooked them so harshly? Thanks.
Hey Pepper Geeks. Great video as usual! I have an idea that I've been wanting to try: Using chillies in homemade ice cream. Not only will you get the sweet and spicy sensation that you already describe, but you will also get something that can best be described as a feeling of both hot and cold at the same time. Thanks for the vids. Best regards, R
I've had spicy ice cream once - it wasn't great, but I think it had more to do with the ice cream not being as delicious as usual. Will have to try again!
I saw peppers and harvest in the title and had to click. I'm not mad, just disappointed. J/K. Good video, but my favorite videos are harvest and garden tour videos. Love your channel!
I purchased a ph reader and very excited you suggested that. Thank you. However, after 4 weeks when it read 5.1 that means I should not eat it… correct???
Pepper jelly. I use hot peppers not just jalapeños in my pepper jelly. I like heat with the sweet. My best mix yet included ghost peppers. There is a lot of sugar to offset the heat.
Those stuffed bell peppers looked *super* tasty 🤤I'd love to try and make gummy bears next year. Seems like a fun thing. What's the chance of mould if air drying peppers? And what are these gifts you keep talking about? My peppers are mine, *all mine* ! Mohaha! Luckily I don't have any friends or relative that like spicy stuff in the same way a me, so I get to keep it all 😄Haha that "growing less" thing everyone keeps talking about... Never works 😉
My go to channel for ideas to preserve peppers! I just finished harvesting the rest of my hot peppers. I have some ripe habanero and ghost peppers fermenting for hot sauce . I have multiple varieties of green peppers and green tomatoes to process, I'm thinking a big batch of canned salsa verde for the winter months! Cheers!
Oh, by the ways: roasted peppers do not necesarrily need to be peeled. A smoky flavor can be added to a hot sauce into what is called "tatemada" in Mexican red sauce (with tomatoes, onion and coriander, a "pico de gallo con tatemada".
Ever try preserving your peppers in olive oil. There a couple recipes on UA-cam. I use the one were you chop the peppers then Soak in vinegar and salt for 24 hours then put in extra virgin olive oil.
I noticed that you grew hatch chiles, are you from New Mexico? I'm from Pueblo, Colorado and was wondering if you have ever tasted A Pueblos chili? They have a fantastic flavor! Would you be willing to grow some if I sent you some seeds? Let me know!
"Grow fewer peppers"! Does not compute, what is this blasphemy? 😄 You can also make chili sauce from sweet roasted peppers as well. I also love making chili oil. You can also preserve them like not-sun dried tomatoes (cut into rings, dehydrate, rehydrate in salt brine, and pack in oil. I'm making Aji Mango and Aji Colorado hard candy for gifts this year (they were prolific yeilds).
Tried this with a few other ingredients and it came out pretty good! Definitely ferments a bit and thins out, but it is great on chicken and fried potatoes.
I suggest hot pepper jam
Love making hot pepper jelly. I grow hot peppers from jalapeño to Carolina Reaper, but the tastiest for jelly is habanero imo. Made 200 jars this yr. I vary the heat by the ratio of bell pepper to hot pepper and sometimes add different fruits. Favorite way to snack is ritz cracker with some cream cheese then some jelly, and If you want to get a little fancy top with some smoked salmon, yum
Take advantage of the big box stores rush to market plants early in the season. In my region my local Lowe's had plants in their garden center in mid April. I wait until we get a forecast that is dropping down to - at/or near freezing temps and they inevitable will reduce the prices a significant amount. I picked up a huge variety of asst. Peppers, Tomatoes Etc. in 4" pots for more than 50% off the usual price. Usual $5.98ea marked down to 4/$10.00.
Good point, if you can afford the space to up-pot them early and keep them going inside for a few extra weeks that's a good option
I am making hot sauce, made a fermentation mash and hot pepper jelly. I can't wait to gift my garden harvesting. I am almost done processing finally. Started in June and have spent every weekend making something.
So happy you all have a 2nd channel. Love your sharing knowledge with us and happy to see dabbling all things gardening.
It feels good to get everything into a final product, and to share it with people who like spicy food too!
I've just made a vinegar mash with the Hanging Basket of Fire chilles that I have been growing since June, in order for them not to wither and go to waste in the colder nights. Over 50, washed with a handful of diced onion pieces, one clove of garlic and enough vinegar to cover the pile in the blender and pulverised. A great way to get some Vitamin C and other nutrients as well as a massive endorphin rush!
Love this idea, sounds like a spicy (in multiple ways!) cocktail of ingredients
@@PepperGeek It is, quite woody and "green" tasting though, so it's more for cheeses or on biscuits/in creamy sauces than in Chilli or curries.
Roasting/peeling/freezing is probably what I do most. Also just straight freezing works well. I'm definitely going to try those Habanero cookies you made last week.
As for pickling, I always have to make "Cowboy Candy", which is candied, pickled spicy peppers. Typically it's made with jalapeños, but I often use Serrano & even Habanero. It'll last months in the fridge, several years if water bath canned. It's insanely delicious on pizza, burgers or hot dogs, or use the juice as a marinade or glaze when grilling.
Love watching you guys for different pepper varieties and what to do with all of them!!
I took your advice about the pepper powder from your previous video and I couldn't be happier with the results. I mixed a plethora (actually 5 types but a plethora of peppers sounds cool) of dehydrated sweet and hot peppers together and ground them up. The final powder is really flavorful with a nice kick from the Jalapenos and Serranos. I recommend removing the seeds because ground up seeds do seem to give the finished product a bitter taste. Next year I'm hoping to try making powder from smoked Jalapenos. Thanks for all the great ideas!
My absolute favourite is dehydrated mash from fermentation. About 10:1 dried pepper mash to salt. I put it on everything
I love this channel!!! Keep the great info coming!!!!
I learned about Thai sweet pickled peppers and never went back. So good on their own but also on pizzas and other things. That bite of sweet with the heat can't be beat. Works for all peppers, but I find serrano, jalapeno, and other hot thin peppers the best.
I’ve been thinking about doing a small batch of spicy honey and spicy syrup of the last few chillis I have.
But this year I’ve almost made my entire harvest into chilli flakes. As that is what I tend to use the most.
I use a airfrier on 60 Celsius as a dehydrator. So during harvest I wait a bit, and for each batch use a few days worth of ripe chillis into the air fryer.
And then check until they are entity dry and crunchy.
The fan and circulating air makes it a whole lot faster than when I used my normal oven.
pepper jam! (spicy jam)
I love pepper jelly
I really need this video. Thanks you !
Seriously good work as usual.
😆 thank you
- Chili Compound Butter: Holds up reasonably well in the freezer. Butter mixed with bunch of herbs, garlic, hot peppers, a bit of lemon zest, S&P. Mix and freeze.
- Spicy Oil: Use dehydrated or dried peppers and mix put into some oil of your choosing. Important, do not do this with fresh peppers unless you consume it all at once, it may cause Botulism.
- Spicy homemade mayo or aioli.
- Spice up some store-bought condiments like BBQ sauces, ketchup or salad dressings.
I also canned some spicy tomato soup from some fire-roasted tomatoes, hot peppers.
Thanks you two! Great ideas.
I have heard of people puréeing peppers and making a soup out of them. I’m going to try it this year! Thanks for your channel!
Another idea is to make chutney (so many types) and use some hot-peppers to add that zing. I usually make Green Tomato chutney in October when the weather turns wet and we get hit with blight (UK) but this year we are miraculously blight free and our toms got the chance to finish naturally... good job I've still got loads of jars of the stuff from the last two years of harvesting (my fave is a caramelised onion chutney with Naga chillis diced super fine... so hot it almost knocks the cheese of the cracker!)
Once again, another great video with lots of good ideas. Jams or fruit preserves are a great way to combine bountiful harvests. Cherry chilli jam is my favourite. Use a hot and fruity flavoured chilli with one kilogram of pitted cherries, a little pectin and caster sugar. I like mine a little runny so I can pour it over vanilla ice cream.
You guys are awesome,thanks for the great ideas!
In many towns along the Mexican coasts, many peppers ae stored as "Salsa Bruja", a preserve of peppers, garlic, zarrots, onions, herbs ans spices. This mixture is prepared specially to spice ceviches and fish recipes. Greetings from Mexico City.
mmm jalapeños tossed in with Beer and Clamato! or those mezzeta casabella hot yellow Chiles nummy! need to find those seeds
Cayenne peppers are easily my favorite! They have spice, obviously, but they're also really sweet, especially in chicken maruchan ramen!
I Freeze Dry my peppers. I slice them and put them in the freeze dryer. I saves more taste and nutrients. You can also powder them too!
Interesting, have never used a freeze dryer, but do love the consistency they give to other foods
I've been thinking and haven't done it yet. You can add pepper powder (esp. supper hots) to condiments. Add some spice to a bottle of ketchup or spice up a store-bought salsa.
FYI, this is my first year and I had way too many reapers and banana peppers. Although I do love the reaper pepper, it pairs amazing with the Ancho even in powder. Already excited for pepper starts!!! Cannot wait for spring!!! I also did, Scotch bonnet and supper chilis, which are awesome.
I also suggest making hot pepper jelly! Pair's amazingly with smoked salmon 😋
It’s good with chicken and pork also. Or if you need a morning wake up just put it on a biscuit.
I have made hot sauces from Peppers that involved fermenting, but lately I found it more convenient to just put my peppers in Ziploc bags as I pick them and put them in the freezer until the end of the season when I make sauces.
I found this to be more convenient because when I finally get to making sauces, when I take the peppers out and let them dethaw, the peppers end up having a soft texture, and found that when I blended them, I did not end up with chunks that needed filtered. In fact the seeds would be the only part of the pepper that did not quickly liquefy when blending. This gave me the maximum amount of material from the pepper which allows me to get more sauce out of my peppers.
After mixing my ingredients and blending everything, I test the pH before I add vinegar and after. I luckily have consistently gotten a 2.9 to 3.1 pH when doing this, and after this I do cook the sauce by letting it simmer for about 20 minutes, then I bottle it. I of course sterilize my bottles by boiling them and their lids, and after I bottle my sauces up, I do use star San no rinse sanitizer near the top of the bottle before I put the lid on and of course I spray a little bit into the lid. I put the cap of the bottle on, and then I use Scotch tape LOL around the bottom of the cap and on the bottle to further help prevent anything bad from going up under the lid. I get the bottles into my refrigerator quickly while the sauce is still hot in the bottle and that helps create the negative pressure in the bottle while it's cool down and that gives my sauce a great shelf life. This is how I have been making sauces this season and it has worked out fantastic:-)
By shelf life do mean room temp or refrigerated? Thanks
Found your pepper sauce recipe and gave it a try! It was awesome and big hit in our house will be trying different recipes from ur channel. Great work!!!!
That is awesome I'm glad you all enjoyed it :)
We make stuffed jalapenos or sriracha with tiny sausages cream cheese and sharp cheddar wrapped in bacon....make sure to devein and deseed first. We even microwave the peppers for about 1:30 before stuffing, store in freezer bags or vacuum bag, cook in oven for 35 mins @ 400 or until bacon is crisp..... enjoy!
Thanks for the tips. I froze some habaneros and jalapeños from last year and I am going combine those with some from this year to make a big batch of hot sauce to give away at Christmas. I think I am also going to try making some dehydrated pepper powder and some pickled jalapeños this year. My plants grew a lot of peppers this year!
Thanks for the tips!
I've done a lot of these, but my favorite is fermenting them for either a hot sauce, or like a hot pepper paste, since I prefer it to have some body to it, personally.
This year, I tried to do the ferments a little bit differently. I fermented some Aleppo peppers with garlic, tomato (just a little), cumin, fennel, and coriander, and made my own fermented harissa. Worked well as part of a marinade, or mixed up with some mayo as a bit of a dipping sauce. I'm sure it would work well for anywhere you would normally use harissa.
I also did a fermented thai curry paste I haven't tried yet, with lemongrass, lime leaves, shallot and garlic, and thai chilis. Letting it age a little while in the fridge before I use it.
Did one that was fermented gochugaru, aleppo and thai chilis to make a hot sauce and the flavours all mixed together really well, it's got a really nice kick to it, and an amazing flavor profile.
Also tried to make a Jamaican Jerk inspired hot sauce by fermenting scotch bonnets with jamaican pimento, black pepper, thyme, onion, garlic, and soy sauce. It turned out great, and it's an easy way to amp up that flavour. I let that one ferment for a year, and the complexities in the flavour are fantastic.
Pickled jalapenos are also a favorite of mine but I still had a few jars left from last year so I didn't make more this season, though in hindsight I kind of wish I had. Adding jalapenos to other pickling projects is great too, spicy cucumber pickles or spicy pickled carrots, or green beans are also great.
Pepper jelly and you determine as to the heat factor.
I don't like hot but my jelly has 75 percent sweet bell peppers and 25 percent jalapeño but I leave out the membrane and seeds so I enjoy the jalapeño falvor of them but almost zero heat.
My favorite jelly 😋
Thanks
Great ideas! I’ve frozen roasted, made hot sauce, peri peri sauce and powers! I think I’ll roast a load and make them into powders lol we had so many this year!
I plan on smoking a lot of my bell peppers and making smoked paprika this year. Basically what you already said just another step
"Your problem now!"
I lost it!
Needed this as I have 2 ziploc bags full of habanero and jalapeno. then 5 plants filled with ghost pepper.
Wow, those ghost peppers will go a long way!
I didn't get around to smoking a batch on the grill this year but it's one of my favorites. Still can I guess 🤔. I've been doing almost all your uses mostly ferments this year.
I'm not sure who recommended it last season, but we smoked a bunch of jalapeños on the grill the season and made chipotle powder - _delicious!_
I reccomend making a pepper tincture with your pepper powder
Lol @ "less". Less was my plan for next year as well but I've already ordered 6 new varieties from Fatalii, saved seeds from 5-6 of my plants, just potted up 6 plants for overwintering and I still want to get Cayennetta seeds.
was gonna say you dont loose any heat, its just kept on the alcohol and its actually something I do, chilly infused alcohol drinks
Have you tried roasting peppers in an air fryer? I think I'm going to give this a shot and if it works then yay because my air fryer has a huge basket in it, 12 in x 9 in so I could do a lot fast... If it works but there's no reason to think it won't unless I turn them into charcoal LOL
Vodka is a great alcohol to soak peppers in. The infused vodka makes great martinis. I've don't this many times. Just cut slits in the sides and drop it in and put the cap on and put the bottle away and let it go. You can also make a bouquet garni with cheese cloth to add some herbal flavors like cilantro, etc.
I grew a bunch of MoA scotch bonnets a while back and I smoked them on an indoor stovetop smoker then dehydrated and made pepper powder. Adds a great smoky twist to it. Pepper-jelly was also another fun one that I did too.
Smoked food? No.
Nice, we actually made smoked jalapeño powder this year too, it came out delicious! Star ingredient in our recipes lately
@@PepperGeek Good to hear. I smoked jalapeños but I’m afraid I may have cooked them at too high of a heat (instead of 200F it drifted up towards almost 300F). Any comments on what I should expect? As in, if I don’t like it, what I could have expected instead if I had not cooked them so harshly? Thanks.
So cute
Hey Pepper Geeks. Great video as usual! I have an idea that I've been wanting to try: Using chillies in homemade ice cream. Not only will you get the sweet and spicy sensation that you already describe, but you will also get something that can best be described as a feeling of both hot and cold at the same time. Thanks for the vids. Best regards,
R
I've had spicy ice cream once - it wasn't great, but I think it had more to do with the ice cream not being as delicious as usual. Will have to try again!
I like your dried peppers in a jar. You seem to have made the Lithuanian flag.
I have for the past 15 years always strung & hung my hots for atleast 6 month to a year before milling them down to a fine powder( table salt fine)
I saw peppers and harvest in the title and had to click. I'm not mad, just disappointed. J/K. Good video, but my favorite videos are harvest and garden tour videos. Love your channel!
Thanks for watching, unfortunately the plants are mostly dead and gone 😢, but we've already got some indoor projects going :D
How would you make a cream cheese pepper spread
I purchased a ph reader and very excited you suggested that. Thank you. However, after 4 weeks when it read 5.1 that means I should not eat it… correct???
Pepper jelly. I use hot peppers not just jalapeños in my pepper jelly. I like heat with the sweet. My best mix yet included ghost peppers. There is a lot of sugar to offset the heat.
Did you have that ring in the other videos? Congratulations!!!
Those stuffed bell peppers looked *super* tasty 🤤I'd love to try and make gummy bears next year. Seems like a fun thing. What's the chance of mould if air drying peppers? And what are these gifts you keep talking about? My peppers are mine, *all mine* ! Mohaha! Luckily I don't have any friends or relative that like spicy stuff in the same way a me, so I get to keep it all 😄Haha that "growing less" thing everyone keeps talking about... Never works 😉
My go to channel for ideas to preserve peppers! I just finished harvesting the rest of my hot peppers. I have some ripe habanero and ghost peppers fermenting for hot sauce . I have multiple varieties of green peppers and green tomatoes to process, I'm thinking a big batch of canned salsa verde for the winter months! Cheers!
Oh, by the ways: roasted peppers do not necesarrily need to be peeled. A smoky flavor can be added to a hot sauce into what is called "tatemada" in Mexican red sauce (with tomatoes, onion and coriander, a "pico de gallo con tatemada".
The ending is so relatable - "How many pepper varieties are we growing next year?" . . . "Less." *Snickers in 23,036 different pepper varieties*
You can add some dry chilies and seed to bird food as a filler and squirrels don't like it so much, but the birds don't mind.
I kinda want a spicy mojito now. 😅😅
Ever try preserving your peppers in olive oil. There a couple recipes on UA-cam. I use the one were you chop the peppers then Soak in vinegar and salt for 24 hours then put in extra virgin olive oil.
I noticed that you grew hatch chiles, are you from New Mexico? I'm from Pueblo, Colorado and was wondering if you have ever tasted A Pueblos chili? They have a fantastic flavor! Would you be willing to grow some if I sent you some seeds? Let me know!
Pueblo chile, not a pueblos chili!
I took my Reaper plant inside now, but it still has 12 pods on it. Waiting. Let's see if you have something which makes enjoying them less painful. ;)
I think I just saw your face on 60 minutes, using a clip from The Social Dilemma. It was quick, I might be wrong.
What about chili oil? That is the only one you didn’t mention.
WHAT'S YOUR RECIPE FOR PICKLING BANANA PEPPERS?
Here is the recipe: peppergeek.com/pickled-banana-peppers
@@PepperGeek Thank you so much 💖
Stop it, you are making me hungry you know!
"Grow fewer peppers"! Does not compute, what is this blasphemy? 😄 You can also make chili sauce from sweet roasted peppers as well. I also love making chili oil. You can also preserve them like not-sun dried tomatoes (cut into rings, dehydrate, rehydrate in salt brine, and pack in oil. I'm making Aji Mango and Aji Colorado hard candy for gifts this year (they were prolific yeilds).
Ferment and then dry.
Tried that actually with cayennes and it is a tasty and fluffy flake
make a salsa.
Salt-cured?
peanut butter
I just leave the peppers I harvest on my desk. Either I eat them or they air dry
Do bigger ones stll air dry, or do they rot?
Don't grow less...compost what you can't use or give away.
I love your channel but, NIT PICK, please learn to not say the "h" in habanero. H is always silent in Spanish.
Pepper Honey, take a jar with honey and put some habanero’s in it. Wait 3 weeks and you have the best honey/habanero there is.
Tried this with a few other ingredients and it came out pretty good! Definitely ferments a bit and thins out, but it is great on chicken and fried potatoes.