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Pepper Use?
Posted on 6/22/16 at 8:03 pm
Posted on 6/22/16 at 8:03 pm
My wife got the urge to grow a bunch of stuff this year, and peppers were included. I cook with bells and jalapeños often, so those are cool. However, she planted a cayenne and a golden cayenne and they are starting to produce like crazy. I've read the golden are hotter than the normal variety. I was thinking of either making my own Louisiana style hot sauce or salsa. Anyone have a good recipe using fresh ingredients. I'm also open to any other suggestions.
TLDR: Have a bunch of cayenne and golden cayenne. What to do with them? Thinking salsa or Louisiana style hot sauce, but open to other ideas.
TLDR: Have a bunch of cayenne and golden cayenne. What to do with them? Thinking salsa or Louisiana style hot sauce, but open to other ideas.
4
Posted on 6/22/16 at 8:49 pm to TigernMS12
Pepper vinegar. When I was a kid all the old guys made it, especially the old Italians. Put the peppers, whole in a bottle (A lot of them used old gin or clear liquor bottles) and pour hot white vinegar over them and cap. Longer it sits, hotter it gets. My parents put them on green, spinach. I still see it in old restaurants on the tables.
OurDailyBrine
OurDailyBrine
Posted on 6/22/16 at 9:17 pm to Martini
Should have mentioned I already have three fifths of pepper sauce/vinegar from last year lol.
Posted on 6/22/16 at 9:24 pm to TigernMS12
I love the hot pepper olive oil from Domenica. I bought the brand of olive oil he uses and want to make the hot pepper oil. I'm sure it's simple, but do you cook the dried whole peppers in the oil or just put some in the cold oil and let it sit awhile? Would the heating cause degradation of the oil when reheated?
Posted on 6/23/16 at 1:30 am to Martini
Use champagne vinegar for a milder tang.
Posted on 6/23/16 at 3:16 am to TigernMS12
This is outside of your request, but if I had a ton of peppers that I needed to use, I'd really consider looking into making a homemade pepper jelly. I love that stuff. If that idea appeals, your welcome. If not...ignore me 
Posted on 6/23/16 at 6:05 am to Matisyeezy
Agreed on the pepper jelly.
Also, you might consider drying and grinding some. It offers a little different flavor to your cooking.
Also, you might consider drying and grinding some. It offers a little different flavor to your cooking.
Posted on 6/23/16 at 7:39 am to Martini
quote:
My parents put them on green, spinach. I still see it in old restaurants on the tables.
Also very good in stews, gumbo and rich gravies.
Posted on 6/23/16 at 7:45 am to bdevill
All great ideas. When I would have an abundance of something I'd share it with friends and neighbors. Make all of the above and package it in nice jars and give it away. Some things like that are much more appreciated than more expensive things.
You can swap some out with something someone else is growing too.
You can swap some out with something someone else is growing too.
Posted on 6/23/16 at 10:48 am to TigernMS12
My Thai pepper plants have almost 100 peppers on them. They will probably start turning red (indicating full heat) in a week or two. So, I've been looking up a lot of hot sauce recipes. I've come up with 2 that I will try with different batches. With both recipes we're talking volume of just under 1 quart.
Picante Sauce:
1 can of crushed tomatoes
As many peppers as you can stand
Cumin
Kosher Salt
Lime Juice
1 chopped onion
garlic
drizzle of olive oil
Put in a blender and pulse as desired.
You'll note that this does not contain the usual dash of vinegar. I thing vinegar overpowers the others tastes. If you like vinegar go ahead and add some.
Hot Sauce:
I was concerned that just blending and not cooking might introduce a bacteria risk. So I came up with this...
Take the recipe above and make this change:
Replace the can of tomatoes with a can of tomato paste. Add 6 ounces of chicken stock so that liquid content is equally replaced from the tomato switch. Put in blender.
Then pour into a pot on stove top and cook on low for 1/2 hour.
Picante Sauce:
1 can of crushed tomatoes
As many peppers as you can stand
Cumin
Kosher Salt
Lime Juice
1 chopped onion
garlic
drizzle of olive oil
Put in a blender and pulse as desired.
You'll note that this does not contain the usual dash of vinegar. I thing vinegar overpowers the others tastes. If you like vinegar go ahead and add some.
Hot Sauce:
I was concerned that just blending and not cooking might introduce a bacteria risk. So I came up with this...
Take the recipe above and make this change:
Replace the can of tomatoes with a can of tomato paste. Add 6 ounces of chicken stock so that liquid content is equally replaced from the tomato switch. Put in blender.
Then pour into a pot on stove top and cook on low for 1/2 hour.
This post was edited on 6/23/16 at 10:49 am
Posted on 6/23/16 at 10:51 am to Cajunate
quote:
When I would have an abundance of something I'd share it with friends and neighbors.
Unfortunately, my retired golfing buddies are from the north and cannot take any kind of pepper. But my weight lifting buddy is married to a lady from southern China and she can't wait for the gift bag.
Posted on 6/23/16 at 11:16 am to TigernMS12
Pepper salt is good too. Dry the peppers, grind them very fine and mix with salt. I use a flour seize to get out any chunks. It's great for adding neutral flavored heat and try some with cut fruit.
Posted on 6/23/16 at 11:19 am to nes2010
Another idea. Before drying smoke them on the smoker. They will dry out some but dehydrate/dry them and then grind. This would be awesome in a homemade bbq rub!
Posted on 6/23/16 at 4:48 pm to Cajunate
I love the idea of smoking them. A smoked pepper jelly sounds intriguing to me. That salt idea is good, too, and a smoked pepper salt would be great.
Posted on 6/24/16 at 8:07 am to Gris Gris
Yeah! Dry some of those peppers and put in a spice grinder then mix with salt.
Posted on 6/24/16 at 9:04 am to Martini
quote:
Pepper vinegar
That's what I'm planning on doing with some of mine this year. My grandpa always made that. We got a few bottles from his house last thanksgiving when we were cleaning it out.
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