We planted some habanero pepper plants this summer and, wow, they went gangbusters! I've got dozens upon dozens of these little fireballs and I'm wondering now what to do with. I like hot food as much as the next guy but with these things you need one peppers at a time. Anyone got suggestions of ways to perserve these as sauces, freezing, salsas or something that will keep for several months? I've never canned but I'm willing to try....
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Favorite Answer
I freeze some and dry some. I freeze them whole and put in a ziplock and then take out as needed. When I dry them I crush them and mix together with other dried pepper varieties and keep in the freezer. I use the spicy mix in cooking, on salads and it is especially good on popcorn.
Anonymous
Age them in salt and vinegar!
Seed, vein, and chop into slices.
1/2 inch of peppers - cover with salt....
1/2 inch of peppers. , etc..... until you fill a mason jar. Cover with cheese cloth and a rubber band.
Let it sit and ooze for two weeks.
Add cider vinegar to cover: about 1/2 inch over the top of the peppers. let it sit another 2 weeks. Puree in a blender and enjoy.
You just made habenero tabasco - and got rid of about 40 peppers!!!!
Careful! - about 4-8 drops in a bowl of soup will do the trick!
renpen
We freeze our extra peppers. Than use a cheese grater while they are still frozen. That gets them just right for most cooking.
Bert C
All of the above, plus dry some of them in a dehydrator, your oven or the sun. If dried thoroughly they will keep for years without refrigeration.
Bert
~)~)
You could make pickled peppers, {google a recipe}, or a fresh pico de gallo salsa.