Conference turris::cooks

    I'm growing cayenne peppers. One of my herb books says to dry
    the peppers, they suggested tying a string to the stem and hanging
    it in a warm dry place. Once dried, cut open the peppers and remove
    the seeds and stems. Toss the peppers in the food processor and
    process until a fine powder is produced.
    
    You can also dry the peppers and reconstitute them when you want
    to user them.
    
    What kind of peppers do you have?
    
    Linda
    

    Hi, 
    
    According to The Victory Garden Cookbook, page 210)
    Here is directions for Preserved Vinegar Peppers
    
    1. Use a container, Wash it thoroughly to make sure it is sterile.
    2. Wash the peppers, leave them whole, and put in containers.
    3. You can use any size, shape or kind of pepper you want.
    4. Make a pockling Brine (directions will follow).
    5. add a spring of fresh herbs such as mint...
    6. cover the peppers with Brine, cover and keep in a cool place
       at least 2 weeks or place in jars and process in a boiling water
       bath for 15 minutes. Rinse well before using.
    
    Pickling Brine -all purpose
    
    1 clove unpeeled garlic, crushed
    2 sprigs fresh dill
    1/4 teaspoon dill seed
    1 teaspoon pickling spices
    
    Put in well-rinsed vegetable,s whole, halfed, quarted or sliced.
    For every 2 cups of water, add 2 cups of vinegar and 1/4 cup 
    pickling salt. Bring to a boil and pour over the vegatables, covering
    by 1/2 inch. Adjust caps and process in boiling water bath for 15
    minutes.
    
    

    IF THE PEPPERS ARE OF THE BANANA TYPE (IE:GREEN CHILE) YOU CAN ROAST
    THEM ON A BBQ GRILL UNTIL THE SKIN STARTS TO BLISTER (TURN AND DO
    ALL SIDES) THEN PEEL THE SKIN OFF, REMOVE STEM AND SEEDS AND FREEZE.

    Wear gloves when peeling the peppers...and don't rub your eyes,
    nose, mouth, etc. ;-)

    Our garden is over-flowing with little hot peppers.  I'm not sure
    what kind they are - they are long and green and then turn red.
    I don't use these all that often and would like to freeze them (we've
    already given tons away).
    
    Is there a trick to freezing them or a better way of keeping them
    through the winter?  
    
    Thanks for your suggestions.

    Me too!  They are prolific little devils.  Fortunately all you have to
    do is cut them open, toss out the seeds, put them in a zip-lock freezer
    bag and put them in the freezer.  The don't even need to be blanched or
    any of that.  I have a bunch already put away for chili etc.  I take
    the seeds out because they are easier to work with before you freeze
    them.  One word of caution: If they are real hot, and you are going to
    work with a bunch of them, you might wear plastic gloves.  I really
    burned my finger tips this year on the first bunch.  Good Luck.
    
    
    					Dennis
    

	Or you can dry them.....(red ones)

	Just take needle and thread, piercing them thru the stem.

	Then hang up in a DRY area...

		And pinch em off when you need them...

	/joe
    

    ok .0 how did you get them.
    
    I also have a bunch of them and plan to freeze them
    for chili.  I saw a picture of them in a magazine
    and they were called chili peppers.
    
    I got mine because I bought already grown plants
    at Agway in Northboro, MA.  They were marked as
    yellow bell peppers.  Boy was I shocked to get
    long thin red peppers and mucho hot!
    
    Guess I will grow my own from seed next year.
    
    Judie
    
    

    Re: .3
    
    My husband always buys his peppers on flats.  He did purposely buy
    the hot peppers this year, but a couple of years ago he bought a
    flat that was mixed with bell peppers - however most of the plants
    were hot peppers!  We didn't have the bumper crop we have this year,
    and gave most of them away.
    
    BTW - I spoke with someone at work who has gardened for years and
    he says that it takes a long time to get peppers to grow from seeds.
    He starts them several months ahead of time.
    
    Regards.
    

    
    
    Can hot peppers be grown inside (on the off season)?  If so, do
    I have time to grow some before Christmas?
    
    dm

    The jalapenos that we have gotten from 5 plants would probably be
    enough to feed all of Mexico for 1 month.  So, after giving plenty
    away, I am pickling them with vinegar, water and salt.  After letting
    them asorb the juices for about 3 weeks, they will be ready to eat. 
    and believe me, we will be eating them until our crop is ready again
    next summer!!!!!!
    

    
    re .1: through away the seeds???? wimp :-)
    
    somewhere in here there are some recipes for Thai style dips & relishes
    - you can either put the green/red chillies cut into thin slices
    in vinegar or fish sauce. Either way it will keep in the refridgerator
    for quite a long time (sorry can't say how long - it always gets
    eaten too quick in our house).
    
    /. Ian .\

I've found that the canned jalopenos are generally lacking in texture.
What I've been doing for the last year or so is buying fresh jalopenos
at the store, removing the stems and halving them lengthwise to remove
the seeds (I just don't like the seeds - they stick in my teeth). Then
I slice them crosswise about 1/8" thick and throw 'em in a container
with about 2 or 3 tablespoons of salt per cup of white cider vinegar.
Keep 'em in the fridge about forever, or till gone. Great on subs,
nachos, pizza, mexican dishes, or to nibble with tortillas.

-Jack

    
    	Can Habanero peppers be cut up and frozen for later use?  thanks
    
    Joe

    Re .15
    
    I've had good luck with sweet peppers and with jalape�os, so my guess
    is that it'll work with haba�eros as well.

    RE: -1
    
    	Thanks

   re: .15  

   Hi Joe,

   PLEASE keep in mind that you should be wearing gloves (my wife wears 
   three (3) pairs of surgical gloves inside a pair of thick rubber kitchen 
   gloves) when you are cleaning the Habbies!!  And, after you're done 
   cleaning them and they are put up, be sure to wash your hands and the 
   utensils you used thoroughly!  The oil in these babies is caustic!

   InJoy!

	Ron