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What can I make with all these habaneros?
Posted on 10/9/20 at 1:51 am
Posted on 10/9/20 at 1:51 am
We grew 12 plants of assorted habaneros this year, including chocolate, scotch bonnet, and some others I can't pronounce. I've made salsa, smoked and dried a bunch, and today I will try a jerk seasoning. What else can I do beside drying them for pepper flakes? I'll be making Olio al Peperoncino this weekend, but I'm looking for ideas. Thanks in advance...
This post was edited on 10/9/20 at 3:34 am
9
Posted on 10/9/20 at 4:26 am to razor55red
Pepper Jelly
Make your own hot sauces
Cut up some and put it in some vinegar and add a bit of salt to taste to make your own hot vinegar.
Pickle some to eat with fried chicken and other fried meats.
Make your own hot sauces
Cut up some and put it in some vinegar and add a bit of salt to taste to make your own hot vinegar.
Pickle some to eat with fried chicken and other fried meats.
Posted on 10/9/20 at 4:40 am to razor55red
Heartburn
Posted on 10/9/20 at 4:43 am to razor55red
Jerk Chicken
Posted on 10/9/20 at 6:19 am to nateslu1
I just finished making a jerk and it tastes fantastic. I'll be grilling tomorrow after marinating until then. Can't wait to try it with pork ribs.
I'll admit, I've seen pepper jelly recipes and it just doesn't turn me on (though I've never tried it).
Thanks y'all for the ideas, keep 'em coming! Anything special I can do with the chocolate habaneros?
I'll admit, I've seen pepper jelly recipes and it just doesn't turn me on (though I've never tried it).
Thanks y'all for the ideas, keep 'em coming! Anything special I can do with the chocolate habaneros?
This post was edited on 10/9/20 at 6:20 am
Posted on 10/9/20 at 8:47 am to razor55red
quote:
I'll admit, I've seen pepper jelly recipes and it just doesn't turn me on (though I've never tried it).
It's a hit when I break mine out. I have a couple big parties every year and crackers/Philly Cream Cheese and pepper jelly are a must have.
You can also use it to season pork for the pit or smoker, just don't put as much pectin in it so it doesn't set so solid.
Posted on 10/9/20 at 9:19 am to razor55red
I make a mango habanero pepper jelly that is incredible. I’ll post the link to the recipe in a bit if you would like.
Posted on 10/9/20 at 10:28 am to mouton
I'll be glad to try any good recipe. Can't learn to love new things without trying them. Thanks for all the tips.
Posted on 10/9/20 at 10:32 am to razor55red
Make some shatta
Use medium sized sterlized ball jars.
- ~9-10 oz of chilis sliced thin(seeds in or out depending on what you want)
- Put in jars with a tbsp of kosher salt and shake well. Refrigerate. Leave for 3 days and shake once or twice a day
- On third drain, drain the chiles and roughly blend with stick blender or food processor
- Add 3 tbsp cider vinegar and 1 tbsp lemon juice
- Blend again. You can leave it rough or blend fine.
- Return to jar and top off with olive oil - enough to cover the whole top layer.
Should last for a few months as long as the jars have been sterilized. The oil will firm up in the fridge, so just stir before serving.
You'll want to put this on just about everything you eat.
Use medium sized sterlized ball jars.
- ~9-10 oz of chilis sliced thin(seeds in or out depending on what you want)
- Put in jars with a tbsp of kosher salt and shake well. Refrigerate. Leave for 3 days and shake once or twice a day
- On third drain, drain the chiles and roughly blend with stick blender or food processor
- Add 3 tbsp cider vinegar and 1 tbsp lemon juice
- Blend again. You can leave it rough or blend fine.
- Return to jar and top off with olive oil - enough to cover the whole top layer.
Should last for a few months as long as the jars have been sterilized. The oil will firm up in the fridge, so just stir before serving.
You'll want to put this on just about everything you eat.
This post was edited on 10/9/20 at 10:50 am
Posted on 10/9/20 at 10:53 am to razor55red
Slight hijack: I’ve got a bunch of Carolina Reapers coming in. Any thoughts of what to do with these?
Posted on 10/9/20 at 10:54 am to razor55red
Posted on 10/9/20 at 10:59 am to mouton
Thanks for all the great ideas. I'll try the shatta and the mango jelly. Otherwise I think I'll make some different jerks. I really want to do something special with the chocolates.
Posted on 10/9/20 at 11:09 am to razor55red
I just finished a batch of candied whole habaneros. I poked holes in them with a wooden skewer, made a simple syrup and simmered them in the syrup for an hour. Let them soak in the syrup overnight then strained and let air dry a day. Did this process three times then dusted with a little sugar. I will post pictures when I get more time.
Posted on 10/9/20 at 11:10 am to mouton
quote:
mango habanero pepper jelly
I was going to suggest mango habanero salsa. Great for pulled pork tacos and stuff that's rich.
Posted on 10/9/20 at 11:36 am to Chucktown_Badger
Mango and habanero go so well together.
Posted on 10/9/20 at 12:27 pm to mouton
That sounds super interesting.
Posted on 10/9/20 at 12:30 pm to Chucktown_Badger
My wife brought a mango this afternoon. I'll do a salsa or mango hot sauce on Sun. I'm also going to do an olive oil with habaneros and garlic tomorrow. Mangos are great with just about anything.
Posted on 10/9/20 at 12:31 pm to razor55red
Side note, one of my greatest pet peeves...
People who say jalapeno - hall-a-peen-o
and
people who say habanero - hab-ahn-yeer-o
People who say jalapeno - hall-a-peen-o
and
people who say habanero - hab-ahn-yeer-o
Posted on 10/9/20 at 1:12 pm to Chucktown_Badger
Thank God I'm safe! 
Posted on 10/9/20 at 1:55 pm to razor55red
These are the whole candied habaneros:
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