What can I do with all these hot peppers??

[Holachicka]

I mince them and ferment them and then the jar goes onto the dinner table when I am serving something hot...chili, nachos, etc. People can then kick their plate up a notch or two by adding the peppers. I also made some fermented salsa that was a huge hit...cuke salsa and tomato salsa....that didn't make it past January before getting devoured. If you have cool storage space in a cellar or second fridge, fermenting is SO much less labor intensive than canning. And the resulting product is very high in nutrients such as vitamin C (destroyed by canning but multiplied up to ten times by fermenting!) and very easy on the digestive system, being loaded with probiotics. The fermenting process gives it the vinegary flavor. Oh, no vinegar to buy, either. You use water and salt.

If you have a family like wifezilla's, though, salsa will never get a chance to ferment before it is devoured!

OH! can I have your recipe for fermenting the peppers? I could probably add some anaheims to cut back on the heat right?


I LOVE the idea of adding some to vodka for bloody mary's!!! (my fave drink, I like it spicey!)

 

[freemotion]

My "recipe" is very simple:

Hot peppers
Water
Salt
Whey (optional)

Seed (if desired) and mince the peppers, pack them in a quart or larger jar, add filtered or well water (chlorine-free is the key here) and 1-2 tsp salt...preferably Celtic or Redmond brand, or another high-quality additive-free sea salt....and a bit of live whey if you have it (optional.) Let sit at room temp (in the 70's F, not hotter) for 2-3 days, until it looks fizzy, then refrigerate indefinitely. Cover the jar with a towel when opening, as active ferments can "spit" when the pressure in the jar is relieved. You don't want hot pepper juice getting in your eye.

Complete instructions and some silliness can be found here: http://www.sufficientself.com/forum/viewtopic.php?pid=116986#p116986

It may take you days to read that thread. My mention of hot peppers is on post #655....

 

[freemotion]

Yes! to all of the above and, at my house, we also blanch tham them stuff them into bottles of vodka. Makes a very lively Bloody Mary!

Hmm....do they need to be blanched? When ya make a liqueur, you don't blanch the fruit...hmmm.....Do you know why they are blanched for this? I was thinking of just running some through the food processor and tossing them in some vodka, straining after a month or so. Maybe put one fresh one in the bottle for storage to indicate which vodka it is.

 

[Holachicka]

Thank you!! I've already started deseeding, and I think I'll run them through the food processor along with some garlic... hopefully it will be tasty!

 

[Holachicka]

Ok, so after wearing gloves all day long, deseeding the peppers, and finally putting them ito the food processor... I still think they are going to be too hot for my family... (I feel like a wimp, but I know that out of everyone I know, I can handle the most heat) I think this because some how some way after I took my gloves off, touched my nose... OOOOOWWWWW!!!!!

My new question is... after fermenting, if I taste this and it is indeed too hot, can I either add more anaheims, or can i do another fermentation of just anaheims and then mix the two... Sorry to be too complicated, I just want to be able to enjoy!

 

[freemotion]

I'd ferment the anaheims separately then mix the two. The anaheims will need to go through the fermenting stages in order to keep well, and the first batch needs to stay in cold storage.

You could simply use a smaller spoon when you use them....

 

[GPN]

I would like to see what ya made! Any pictures?

 

[Holachicka]

Yes!! I should do that! I've been posting on sufficiantself.com, and was talking about how GREAT they turned out! MMM!!! My family, friends and I have already broken into the second quart out of three! Just please remember that I have dial up and it might take me a while...

They are a little spicy, but I can use about a half teaspoon per bite of quesadilla (cheese and avacado) and it doesn't hurt! Hubby loves it too, neighbors as well... I'll test it on others but I have to say this was the easiest way to preserve, PLUS all the good bactieria we are gaining from fermented foods...

Now I'm working on my sauerkraut!

 

[hangin'witthepeeps]

I grill them whole, peel the black skin off, put in food processor with a little water and then freeze them in mini ice cube tray. I pop them out and put them in a zipper bag. They are ready for salsa, enchiladas, tacos or adding to Pear Relish.