LTHForum.com

While the food was great at this 3 star restaurant we will never be invited back.
It is currently Tue May 21, 2013 7:01 pm

All times are UTC - 6 hours




Post new topic Reply to topic  [ 11 posts ] 
Author Message
PostPosted: Sat Sep 22, 2012 6:02 pm 
Offline

Joined: Wed Jul 09, 2008 3:44 pm
Posts: 117
Location: Midlothian
Image

I'll dry some, and make some hot sauce, but this is a lot of very hot peppers. Any ideas?


Share on Facebook Share on Twitter
Top
 Profile  
 
PostPosted: Sat Sep 22, 2012 6:41 pm 
Offline

Joined: Mon Jan 09, 2012 8:56 pm
Posts: 550
To be honest, I usually dehydrate mine, then powder in a food processor. It really cuts down the storage area.


Top
 Profile  
 
PostPosted: Sun Sep 23, 2012 10:24 am 
Offline

Joined: Wed Jul 09, 2008 3:44 pm
Posts: 117
Location: Midlothian
I'll probably do that with a lot of them, and maybe some really fiery salsa. There's just so many, and at least 50 more ghost chilis still on the plant. Anybody know what the giant habanero looking peppers are? I traded a handful of ghost chilis for them from some guy at the liquor store, he grew them but didn't know what they were.


Top
 Profile  
 
PostPosted: Sun Sep 23, 2012 10:37 am 
Offline

Joined: Thu Feb 09, 2006 1:36 pm
Posts: 1709
Location: NW burbs
Pick a peck of pickled peppers

AKA Pickle some....

_________________
my food shots


Top
 Profile  
 
PostPosted: Sun Sep 23, 2012 11:44 am 
Offline

Joined: Wed Jul 09, 2008 3:44 pm
Posts: 117
Location: Midlothian
Great idea, maybe I'll use a few to spice up some pickles too


Top
 Profile  
 
PostPosted: Sun Sep 23, 2012 11:48 am 
Offline

Joined: Mon Sep 11, 2006 11:19 pm
Posts: 236
Location: Blormal, IL
There are recipes for Korean pickled peppers out there. Pickled in soy and garlic. Super delicious!


Top
 Profile  
 
PostPosted: Sun Sep 23, 2012 11:54 am 
Offline

Joined: Wed Dec 30, 2009 8:52 am
Posts: 2596
Location: W. Lakeview
JasonM wrote:
Great idea, maybe I'll use a few to spice up some pickles too

I have most of the same varieties as you and I just made a batch of a bruleed peach and peppers (put the peaches topped with a bit of sugar and grapeseed oil and the peppers under the broiler then puréed with a bit of champagne vinegar and salt) and 2 garlic chili sauces (simmered the peppers for a couple of hours in some white vinegar, salt and water then puréed with very fresh garlic)--I fine strained the first batch and got a deliciously fruity and spicy sauce and then used the pulp to make another version by pureeing again with a bit more vinegar, garlic and water and a couple of overripe plum tomatoes. Delish!!

_________________
“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor


Top
 Profile  
 
PostPosted: Sun Sep 23, 2012 6:27 pm 
Offline

Joined: Wed Oct 04, 2006 8:19 pm
Posts: 1968
Location: Wheaton, IL
I would roast them in the oven or on the grill and then freeze them to use in soups and stews in the winter. Also you can make stuffed peppers in tomato sauce and freeze them for meals when you do not have time to cook.

_________________
Toria

"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare


Top
 Profile  
 
PostPosted: Sun Sep 23, 2012 7:11 pm 
Offline

Joined: Wed Dec 30, 2009 8:52 am
Posts: 2596
Location: W. Lakeview
toria wrote:
I would roast them in the oven or on the grill and then freeze them to use in soups and stews in the winter. Also you can make stuffed peppers in tomato sauce and freeze them for meals when you do not have time to cook.


Most of these pepper varieties are way too spicy for either of these options unless you like your soup fiery and in enormous quantities :P

_________________
“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor


Top
 Profile  
 
PostPosted: Sun Sep 30, 2012 3:16 pm 
Offline

Joined: Fri Aug 12, 2005 2:27 pm
Posts: 1863
Location: Archer Heights
JasonM wrote:
I'll probably do that with a lot of them, and maybe some really fiery salsa. There's just so many, and at least 50 more ghost chilis still on the plant. Anybody know what the giant habanero looking peppers are? I traded a handful of ghost chilis for them from some guy at the liquor store, he grew them but didn't know what they were.


Those look like mustard habeneros to me. At least, they look very similar to those I have in my garden this year. I'll try to post pictures of them later. They are about twice the size (or perhaps even more) of a regular habanero and have this light green color that turns into rusty yellow orange.


Top
 Profile  
 
PostPosted: Sun Sep 30, 2012 9:25 pm 
Offline

Joined: Fri Aug 12, 2005 2:27 pm
Posts: 1863
Location: Archer Heights
So, here's a box of peppers from the garden I took a quick picture of last week:

Image

Those kind-of pumpkin colored peppers are the mustard habaneros. Those are actually slightly smaller than my normal specimens. Their coloration and size, to me, looks very similar to your unidentified habs, especially the one at the top of your frame.


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 11 posts ] 

All times are UTC - 6 hours


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group