Habaneros, Habaneros, Habaneros

[HabaneroHeaven]

Hi everyone,
I'm very late getting these photos up but anyway here are some of my peppers from this years season (mostly habanero varieties). Lemme know what you think!

Trinidad Scorpion

kitchen table during pepper season

Yellow Ghost peppers

Yellow Trinidad

 

[lesa]

Those are great pics! It certainly looks like you were in Habanero Heaven! Can you store them? I presume you dry some of them? Enjoy all those beauties- my mouth is burning just looking at them...

 

[Southern Gardener]

Those are beautiful peppers. I picked a bucket full of Mustard Habaneros yesterday - going to make some pepper jelly this weekend.

 

[dickiebird]

Of all the peppers I grew this year the Habaneros produced the best. It's just too bad I only need about 1 of them a month!!!
I still have some producing in the greenhouse along with a great many yellow banana peppers.
Your pics are great.

THANX RICH

 

[thistlebloom]

Excellent harvest! Those are such pretty peppers, do you use them all yourself?

 

[digitS']

Let me ask about your interests: let's see, it has been avocados, peaches and Habaneros, Habaneros, Habaneros! Is there some sort of recipe combination ?

I fully intend to do more with my hot peppers soon. People have written that just running salt thru a coffee grinder should be enuf to turn it to powder. Then, I've got a little herb mill that should be able to handle the dry peppers. Maybe I can use the oven for some garlic and sweet onions. I hate to get DW's dehydrator out after she has left that gift untried and use it for it's first time on my project. Anyway, I'm trying to replace my old technique of just running peppers thru a blender and freezing them, scraping them out as needed. Also, the older older technique of just crumbling peppers in my fingers whenever using them. I'd like something for a "shaker."

Also, there's that rhubarb barbeque sauce recipe that I will be attempting soon .

Steve

 

[catjac1975]

I think the combination of those 3 would make a great salsa-for salmon perhaps!

Let me ask about your interests: let's see, it has been avocados, peaches and Habaneros, Habaneros, Habaneros! Is there some sort of recipe combination ?

I fully intend to do more with my hot peppers soon. People have written that just running salt thru a coffee grinder should be enuf to turn it to powder. Then, I've got a little herb mill that should be able to handle the dry peppers. Maybe I can use the oven for some garlic and sweet onions. I hate to get DW's dehydrator out after she has left that gift untried and use it for it's first time on my project. Anyway, I'm trying to replace my old technique of just running peppers thru a blender and freezing them, scraping them out as needed. Also, the older older technique of just crumbling peppers in my fingers whenever using them. I'd like something for a "shaker."

Also, there's that rhubarb barbeque sauce recipe that I will be attempting soon .

Steve

 

[HabaneroHeaven]

Thanks everybody! And there's not really a combination, although I did make some delicious peach hot sauce. I usually don't mix habaneros due to the distinct taste of each variety. I do use a dehydrator by cutting them up first, dehydrating, and then either storing in plastic containers or grinding in a coffee grinder. The only problem with that is that when doing so it is very painful. I sneeze the entire time and the dust flies around in the air, burning my mouth, eyes, and throat. It's totally worth it though! Here are a few pics of almost everything I have left:

As you can, I have acquired a rather abundant amount of dried peppers and pepper dust. I use it to cook all the time, yet I feel I will never use even half of it all. And the shakers are very nice for adding a little in to most everything I cook. I've already ruined two entire pots of chilli by making them way too hot to eat! Anyway, there it is! I still have a batch of Trinidad Scorpions to dehydrate and then no more fresh peppers until next season Oh well, it was a great season and I look forward to even hotter varieties next year. I already have Moruga Trinidad seeds in the cupboard-They've been tested to be over two million scohville units! Can't wait!

I think the combination of those 3 would make a great salsa-for salmon perhaps!

Let me ask about your interests: let's see, it has been avocados, peaches and Habaneros, Habaneros, Habaneros! Is there some sort of recipe combination ?

I fully intend to do more with my hot peppers soon. People have written that just running salt thru a coffee grinder should be enuf to turn it to powder. Then, I've got a little herb mill that should be able to handle the dry peppers. Maybe I can use the oven for some garlic and sweet onions. I hate to get DW's dehydrator out after she has left that gift untried and use it for it's first time on my project. Anyway, I'm trying to replace my old technique of just running peppers thru a blender and freezing them, scraping them out as needed. Also, the older older technique of just crumbling peppers in my fingers whenever using them. I'd like something for a "shaker."

Also, there's that rhubarb barbeque sauce recipe that I will be attempting soon .

Steve