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Soon to have LOTS of habaneros and super chilis

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My garden is going very well this year and I'm trying to be prepared for whats to come! What can I do with all of my hot peppers besides make lots of salsa and giving them away? Has anyone tried making chili infused olive oil? If so, what would be a good ratio of Habanaros to olive oil and Super chilies to olive oil? Other ideas are welcome! I'll try anything! Thanks!

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  1. Dry them and later grind whole into flakes.

    5 Replies
    1. re: Sam Fujisaka

      Habanero pepper jelly!!! It's great with cream cheese and crackers. Sounds kind of lame, but people love it. My sister and I make habanero jelly and it's wonderful.

      Don't forget to wear lots of protection -- gloves, glasses and a painter's style mask -- to avoid accidents.

      1. re: Greta

        I have 2 dozen hab plants and a dozen jalepenos that are just starting to throw off fruit!

        I agree 100% with Greta. I always make habernero jelly. It's such a huge hit that people beg me to sell it to them.

        Regarding chile oil. If you make it, make sure to keep it in the fridge and use within 10 days to 2 weeks, as there is a risk of botulism. Oil is not an appropriate storage medium for fresh chiles (or anything fresh that grows in the ground).

        I usually make hot sauce and freeze the rest of the leftovers.

        1. re: C. Hamster

          Do either of you have a good recipie for the jelly? thanks

          1. re: geminigirl

            I use this one, basically: http://www.pepperfool.com/recipes/jam...

            I use red peppers for filler (good color) and about a dozen habs.

            Pickling peppers reduces their heat -- the longer they soak, the tamer they get, but they still pack some punch.

            1. re: geminigirl

              Here's a recipe I did last year. Habanero-pineapple pepper jelly. It's amazing stuff: http://www.chowhound.com/topics/327959

              To the original poster, the other thing I do with my habs is smoke dry them. When very ripe, poke a very small hole with a toothpick in each and put them on a mesh screen in a smoker at very low heat (170-ish). Smoke them for 12 hours or so until they are dried but still slightly pliable. Amazing for so many different uses.

      2. Every summer I make pickled hot peppers. Cram ball jars with the peppers, and bring to a boil 2 c. sugar, 3 c. rice vinegar, 3 c. cider vinegar (or any other vinegar), 2 c. water, 1 tbsp each of whole peppercorns, whole coriander, and mustard seeds, then pour over the peppers, and seal in a water bath. I use the brine to brighten soups and stews, and the peppers, sliced, are the world's best garnish for chili.

        2 Replies
        1. re: pitterpatter

          how much heat do the pickled peppers keep?

          1. re: thunderbug84

            The longer they sit the hotter they get. My mom has pepper sauce (that's what we call it) that has been sitting for 2-3 years and it will sho'nuf light you up. I like it over most any vegetable (i.e. blackeye peas, collards, butter beans, sliced tomatoes, etc.)

        2. Make jerk chicken marinade with the habeneros. And, roast chicken legs with sliced chilis (jalapenos?) and tomatoes. Find both recipes on Epicurious.com

          1. I smoke my habaneros over applewood. Once they're good and dry, I keep them in an airtight container. When I make a big pot of black beans, I snip one into the pot - just a little goes a long way! Sometimes I grind some up in the spice grinder and use instead of cayenne in recipes.

            I made habanero jelly last year and no one liked it, besides me. I'll have to try some of the other recipes folks have posted next year. Didn't plant any habaneros this year as I'm still working through last year's crop.

            2 Replies
            1. re: Bivalve88

              I've honestly not found anyone who didn't like it when served on cream cheese with crackers, save people with a total aversion to anything "hot."

              I whirl the hab jelly in a food processor with some peach or apricot or pineapple jelly or preserves in about a 3-1 or 2-1 ratio (depending on how hot you want it to be). The other jelly adds some depth of fruity flavor and cuts the heat (my jelly is hot). I also add a teaspoon or so of water, vinegar or the vinegar from my pickled habs to create a looser sauce.

              Then I pour it over a slab or tub of cc.

              People are gaga about it.

              1. re: C. Hamster

                Your comment of "people with a total aversion to anything hot" describes most of the people I know here in New England, unfortunately. Next time, I'll cut it like you say and see if people are less averse. Thanks for the tip!

            2. Time for an Habanero Cheesecake! Fun at Parties!

              http://www.chowhound.com/topics/328883

              --Dommy!

              1 Reply
              1. re: Dommy

                In the same veign, habanero chocolate cake! Search this board, did it this past week and it is amazing.