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I am currently growing 16 Habenaro plants. Obviously, I didn't think that one through when I was planting seedlngs. But I got an idea out of it. I've kind of lost touch with my Dad, but I want to try and reconnect. He really likes spicy stuff and I'm told he grows several varieties of hot peppers in his own garden.
I'm looking for a pickled habanero recipe (or any hot pepper recipe) so I can send a few jars of the peppers I grew to my dad. |
My Dad actually canned hot peppers last year...not sure if they were habenaros or not. I will see him today, and see if he has the recipe....I think we actually found it online! My boys LOVED these, had contest to see who could eat more...OUCH!!!!! Hope you can reconnect with your Dad, thats great!
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Originally Posted by CarrieAnne
My Dad actually canned hot peppers last year...not sure if they were habenaros or not. I will see him today, and see if he has the recipe....I think we actually found it online! My boys LOVED these, had contest to see who could eat more...OUCH!!!!! Hope you can reconnect with your Dad, thats great!
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My Dad used to boil white vinegar and pour over his home grown hot peppers in jars.
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16 plants of habenaros??? OUCH!!
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Originally Posted by Flying_V_Goddess
I'm looking for a pickled habanero recipe (or any hot pepper recipe) so I can send a few jars of the peppers I grew to my dad. Ingredients It is important that the vinegar ratio not be altered to avoid any potential bacterial growth. 20 to 30 habanero chiles, stems removed 3 cups white vinegar 3 cups water 2 teaspoons coarse kosher salt 3 Mason-type (1-pint) canning jars, sterilized Select habaneros that are fresh, firm, and free of blemishes. Wash in a mild bleach solution (1 teaspoon household bleach to 1 quart of warm water), rinse and allow to dry overnight. Wearing food-safe gloves and using a sharp paring knife, cut two slits in the top of each chile. Tightly pack the chiles into the sterilized jars. In a medium saucepan, combine the vinegar, water and salt. Bring to a boil and pour over the chiles. Seal the jars and store in a cool, dark place for at least 4 weeks before serving. Yield: 3 jars |
Originally Posted by winipb2
Originally Posted by Flying_V_Goddess
I'm looking for a pickled habanero recipe (or any hot pepper recipe) so I can send a few jars of the peppers I grew to my dad. Ingredients It is important that the vinegar ratio not be altered to avoid any potential bacterial growth. 20 to 30 habanero chiles, stems removed 3 cups white vinegar 3 cups water 2 teaspoons coarse kosher salt 3 Mason-type (1-pint) canning jars, sterilized Select habaneros that are fresh, firm, and free of blemishes. Wash in a mild bleach solution (1 teaspoon household bleach to 1 quart of warm water), rinse and allow to dry overnight. Wearing food-safe gloves and using a sharp paring knife, cut two slits in the top of each chile. Tightly pack the chiles into the sterilized jars. In a medium saucepan, combine the vinegar, water and salt. Bring to a boil and pour over the chiles. Seal the jars and store in a cool, dark place for at least 4 weeks before serving. Yield: 3 jars |
http://www.nigella.com/recipe/recipe...aspx?rid=20158
chili jam - yum. for the plain red pepper i assumed she meant sweet rep pepper, so that's what i used in combination with the red chilis. it cans up very well. |
Originally Posted by winipb2
Originally Posted by Flying_V_Goddess
I'm looking for a pickled habanero recipe (or any hot pepper recipe) so I can send a few jars of the peppers I grew to my dad. Ingredients It is important that the vinegar ratio not be altered to avoid any potential bacterial growth. 20 to 30 habanero chiles, stems removed 3 cups white vinegar 3 cups water 2 teaspoons coarse kosher salt 3 Mason-type (1-pint) canning jars, sterilized Select habaneros that are fresh, firm, and free of blemishes. Wash in a mild bleach solution (1 teaspoon household bleach to 1 quart of warm water), rinse and allow to dry overnight. Wearing food-safe gloves and using a sharp paring knife, cut two slits in the top of each chile. Tightly pack the chiles into the sterilized jars. In a medium saucepan, combine the vinegar, water and salt. Bring to a boil and pour over the chiles. Seal the jars and store in a cool, dark place for at least 4 weeks before serving. Yield: 3 jars I might submit the hot sauce recipe after I see how it works on the Habanero, Tabasco and Thai Chile combo. I am trying to make the hottest sauce that you can make. I want Dave's Insanity Sauce (Habanero version) look like Ketchup!! Billy |
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