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re: what can i do with alot of peppers from garden
Posted on 5/15/15 at 9:46 am to oleyeller
Posted on 5/15/15 at 9:46 am to oleyeller
quote:
ummm 3rd and 4th pic what is that end result? Also more instructions please.
That was a roasted pepper salsa. Roast the peppers for about 40 minutes. Peel most of the black stuff off and add with your tomatoes, onions, cilantro, whatever you like. Sterilize your jars by boiling or running through a dishwasher. Fill jars with salsa about 1/2" from the top. Put your ring and lid on. Make sure you have a good seal and don't have it cross-threaded. Put in a water bath 15-20 minutes. Remove and let cool. Eat homeade salsa all winter.
1
Posted on 5/15/15 at 9:52 am to LSUballs
interresting.. are you baking or broiling peppers? And at what temp.. im assuming bake.
Posted on 5/15/15 at 10:03 am to oleyeller
I chop and freeze some and pickle the rest as other said.
Love pickled banana peppers in a green salad.
Love pickled banana peppers in a green salad.
Posted on 5/15/15 at 10:07 am to oleyeller
I turn the broiler on about 400 and go for about 30 minutes or so, turning couple times during the process. Or you can turn it on high broil, put the baking sheet as close as you can and cut that time down to 8-10 minutes. Roast you onion too if you want. Then put it all in a food processor and pulse to the consistency you like..
Posted on 5/15/15 at 10:09 am to LSUballs
cool, i make a salsa i like but never put any up. Going to try this
Posted on 5/15/15 at 10:10 am to Kajungee
Gee, you got any tips for keeping the banana peppers crispy when you pickle them? I can get the flavor right, but mine always turn out mushy. Same with jalapenos.
Posted on 5/15/15 at 10:11 am to oleyeller
You can roast them on a grill too.
Posted on 5/15/15 at 10:12 am to LSUballs
quote:
Gee, you got any tips for keeping the banana peppers crispy when you pickle them? I can get the flavor right, but mine always turn out mushy. Same with jalapenos.
or give the whole recipe/instructions as if im a 5year old
Posted on 5/15/15 at 10:14 am to LSUballs
Roast the tomatoes too.
Posted on 5/15/15 at 10:17 am to oleyeller
quote:
any instructions on pepper sauce and pickling them? Never done it before.
Make some chow-chow baw. Run the peppers through a blender with alot of garlic and onions and then simmer in vinegar for about an hr with alot of salt and half part sugar.
Posted on 5/15/15 at 10:18 am to dnm3305
quote:
quote:
any instructions on pepper sauce and pickling them? Never done it before.
Make some chow-chow baw. Run the peppers through a blender with alot of garlic and onions and then simmer in vinegar for about an hr with alot of salt and half part sugar.
how many peopers
how much is alot of garlic
how much binegar
how much is alot of salt
i need details lol. im a tard
Posted on 5/15/15 at 10:19 am to TH03
quote:
Roast the tomatoes too.
True dat.
Posted on 5/15/15 at 10:20 am to oleyeller
This is what I did last year.
Chow Chow Recipe:
30 green tomatoes
10 banana pepers
8 green bell peppers
8 red bell peppers
8 jalapeno peppers
5 large yellow onions
-----------------------
3 Tablespoons pickling salt or Kosher salt
1 pint white vinegar
1 pint apple cider vinegar
2 tablespoons dry mustard
1.5 Tablespoon cinnamon
1.5 Tablespoon allspice
5 bay leaves
2 cups sugar
Rough chop the tomatoes then pulse a few times in the processor. Deseed the peppers, quarter them and the onions and pulse a few times in the food processor. Put all this goodness together in a colander and let drain for a bit.
Put the lower ingredients in a nonreactive pot to make your pickling liquid and bring to a low boil whilst stirring frequently to incorporate everything.
Strain your pickling liquid. Then add the whole shooting match to a nonreactive pot and simmer it for a while. Fill your jars to 1/2" below the rim, lid and seal and put in a water bath for about 10 minutes. I think this made 17 pints last year.
Chow Chow Recipe:
30 green tomatoes
10 banana pepers
8 green bell peppers
8 red bell peppers
8 jalapeno peppers
5 large yellow onions
-----------------------
3 Tablespoons pickling salt or Kosher salt
1 pint white vinegar
1 pint apple cider vinegar
2 tablespoons dry mustard
1.5 Tablespoon cinnamon
1.5 Tablespoon allspice
5 bay leaves
2 cups sugar
Rough chop the tomatoes then pulse a few times in the processor. Deseed the peppers, quarter them and the onions and pulse a few times in the food processor. Put all this goodness together in a colander and let drain for a bit.
Put the lower ingredients in a nonreactive pot to make your pickling liquid and bring to a low boil whilst stirring frequently to incorporate everything.
Strain your pickling liquid. Then add the whole shooting match to a nonreactive pot and simmer it for a while. Fill your jars to 1/2" below the rim, lid and seal and put in a water bath for about 10 minutes. I think this made 17 pints last year.
Posted on 5/15/15 at 10:24 am to LSUballs
awesome! thanks for detail. I would cut this in half 17 pints is a ton for us
Posted on 5/15/15 at 11:35 am to LSUballs
quote:
Gee, you got any tips for keeping the banana peppers crispy when you pickle them? I can get the flavor right, but mine always turn out mushy. Same with jalapenos.
I agree and have been working on this problem as well over the last few years. I think leaving them in the water bath to long makes them soft. I know I did much better last year at keeping them crispy, not sure if thats why.
I will try to remember to post the recipe I use this weekend.
BTW - Picked my first banana peppers, tomatoes cucumbers and zucchini yesterday. Everything looking great so far.
Posted on 5/15/15 at 11:47 am to oleyeller
quote:
I would cut this in half 17 pints is a ton for us
Gift some to friends and relatives.
Posted on 5/15/15 at 11:48 am to LSUballs
Might have to make some this weekend since yall are making me crave it now
Posted on 5/15/15 at 12:31 pm to TH03
lol yeah i want to eat some now. This was my first gathering yesterday of the year
[/img]
[/img]Posted on 5/15/15 at 12:52 pm to OTIS2
quote:
Freeze them. They'll be great for cooking
Yep just chop them up bag & freeze
Posted on 5/15/15 at 2:00 pm to oleyeller
Give some to the neighbors. I would not advise freezing. They tend to thaw out mushy.
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