My hands are all tingley and I can't stop sneezing.
My hands are all tingley and I can't stop sneezing.
I have some jalepeno infused 100 proof vodka that is just waiting for a cold day 
Mmmmm delicious delicious firey burning death.
Grow them yourself?
porksboy wrote: I have some jalepeno infused 100 proof vodka that is just waiting for a cold day
I want that! details please?
alfadriver wrote: Grow them yourself?
+1...I plan to literally grow my own salsa next summer...or at least as much of it as I can find seeds for
We have pots out back with yellow banana peppers, serranos, jalapenos, poblanos, cayennes and green chilies. Wifey is quite the cook and uses these in wonderful ways.
YUM. 
If you use a food dehydrator to dry habaneros do it in a well ventilated/outdoor area. I filled Mom's dehydrator with sliced habaneros and left it running in her kitchen. 10 hours later we came home to a house full of pepper fumes. Dad said it was like getting tear gassed in Marine Corp boot camp.
1slowcrx wrote:porksboy wrote: I have some jalepeno infused 100 proof vodka that is just waiting for a cold dayI want that! details please?
+2!
Wash your hands 17 times before you go pee, or get someone else to hold it for you!
1988RedT2 wrote: Wash your hands 17 times before you go pee, or get someone else to hold it for you!
I've made that mistake before. Sad day, that was.
Wear gloves; and goggles if you are putting dried peppers into a food processor for shaker use.
What exactly did you do to preserve them? I grew jalapenos, serranos, cayennes, hungarian and anaheim peppers. Some I cut up and froze, some I made into salsa and canned and some I made into hot sauce. I was looking for a decent way to can them whole but couldn't come up wth any ideas.
That looks real good, definitely better than what I can find in the grocery store. I wish I had a yard to grow stuff. Maybe I'll try potted stuff over the winter...
mtn wrote: That looks real good, definitely better than what I can find in the grocery store. I wish I had a yard to grow stuff. Maybe I'll try potted stuff over the winter...
A friend of mine lived downtown one year and had access to the roof of his building. He grew the most incredible crop of habaneros that I have ever seen--in buckets of soil on the roof. He sliced some and canned them. I can still remember the two of us eating those habanero slices on crackers and sweating like crazy while we looked at each other and laughed.
MisterWrigley wrote: What exactly did you do to preserve them? I grew jalapenos, serranos, cayennes, hungarian and anaheim peppers. Some I cut up and froze, some I made into salsa and canned and some I made into hot sauce. I was looking for a decent way to can them whole but couldn't come up wth any ideas.
Basic pickling works great on hot stuff. Although, it seems as if most use a vinegar based picking recipe vs. basic brine.
You can pickle virtually any vegtable. Most people only encounter cucumbers, though.
Eric
You need to keep the acidity up for water canning, so brine alone may not be safe unless you are pressure canning. 
Hey, I live in the Deep South, and we get great success with 5-10 gallon pots. Wifey insists on using Premium Grade Super Bodacious Mega Dirt from Homo Depot. I could buy a nice car with what she has spent on freakin' DIRT!!
1988RedT2 wrote: Wash your hands 17 times before you go pee, or get someone else to hold it for you!
+1 jillion
And if you happen to wear contacts - try to remember before sticking your finger in your eye. Not that I've ever done that...
I'd love a non vinegar method of canning the peppers.
I just made a great Mexican pork stew using red and green chilies I grew. For some reason these late season peppers were hot, whereas the early season ones weren't.
I made the misteak of going to the bathroom after 3 hand washings and you could still almost see my fingerprints on BIG HUMONGOUS JOHN for hours afterwards.
No I do not drive a Vette!
Mr. Wrigley, I cut the peppers into strips, pieces etc. depending on the pepper. This year I did Habaneros, Serannos, some kind I call icicle peppers and a few of something that sounds like portobello. Most I bought at the Farmer's Market, some I grew.
Once cut up and in a big bowl, I tossed them to get a variety in every jar. Boil water in a big pot and drop the hars in to sanitize them.
Pull the jars and cool. Stuff peppers in the jars. For pint size jars like these, I put one shot glass of white vinegar in and then top off the jar with cheap oil. No use wasting good oil here.
Sanitize the lids also. Screw the lids on and put the jars into boiling water for 10 - 15 minutes. Remove and let cool. As they cool screw the lid on tighter.
That's it.
I also dried three loads of basil in a food dehydrateor. I also put some basil in a quart of olive oil. Flavored oil.
BTW, the oil in the pepper jar; use it to fry eggs on Sunday morning. Mmmmmm.
Dan
mmmmmm
reminds me I need to grind some horseradish.
carguy123 wrote: I'd love a non vinegar method of canning the peppers. I just made a great Mexican pork stew using red and green chilies I grew. For some reason these late season peppers were hot, whereas the early season ones weren't. I made the misteak of going to the bathroom after 3 hand washings and you could still almost see my fingerprints on BIG HUMONGOUS JOHN for hours afterwards. No I do not drive a Vette!
Can't vouch for the recipe, but a google search yielded some recipes- http://www.ext.colostate.edu/pubs/foodnut/09314.html
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