I also grew a Habanero Pepper plant and did not know what to do with them.
I also grew a Habanero Pepper plant and did not know what to do with them.
I picked up some Habanero salsa at HEB thinking that it wouldn’t be THAT hot. Well, it was. Ouch!
Hi, RD! I notice you mentioned not knowing what to do with Habanero peppers. I found a really interesting recipe for Habanero Hot sauce-Liquid Fire if you want it. We ALL know you are spicy enough already... but if you would like it, I can post it to you. Hugs, Mom
We use Tabascos to make our own sauce. I fill up a jar with Tabascos, cherry tomatoes, garlic cloves and apple cider vinegar then stick it in the fridge for 6 months to a year, depending on how soon I need more. Then I put the mix into a blender and puree it. I adjust the thickness with more apple cider vinegar, add a bit of salt and end up with a wonderful homemade sauce. This is our first season growing Datils but odds are they will also end up in a sauce. Still looking for a recipe but I'll probably try to copy what is used in a commercial hot sauce called Datil DoIt.
I also grew a Habanero Pepper plant and did not know what to do with them.
The vast majority of our Habaneros and Ghost Chiles get dried out. Thanks to this blistering hot weather I've been letting Mother Nature do most of the work. I put the freshly picked peppers on a paper plate, stick the plate on the dashboard of a car that is sitting outside all day and walk away. It usually takes 1 day to dry out Ghost Peppers and 2-3 days to dry out Habaneros. It's easy to tell when they are ready. If the skin of the Habanero feels leathery and still a bit pliable leave it in until it is completely dry. Once you dry them out I use a mortar and pestle to grind them into a powder. Hint: make sure you are wearing a dust mask or the fine powder will get into your nostrils and drive you crazy. If you don't have a dust mask improvise by using a paper towel draped over your bowl and a hole for your grinder. If you want you can first break them up on a plate and separate out some of the seeds for future crops but nowadays we just grind them up seeds and all. We keep them in sample jars and other small jars like baby food jars with those little spoons you use for samples of ice cream. That way you can season your food to taste.
We also pickle some peppers and soak them in Vodka. Gives a whole new meaning to the words "flaming shot."
I have a tabasco plant that is over 6ft tall and it’s about 4 years old. That thing just won’t stop producing! I haven’t had much luck with habanero’s though.
OH Red, Habeneros are great with all sorts of meats, beans, both dried and fresh beans. I have a habenero sweet sauce for barbequed chicken. I’ve even been known to put some in vanilla and chocolate icecream, it is that “unknown” flavor, I do the same with jalapeno. I prefer the jalapeno flavor over the habenero.