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Soon to have LOTS of habaneros and super chilis

thunderbug84 Jul 16, 2007 01:13 PM

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!

  1. Sam Fujisaka Jul 16, 2007 01:32 PM

    Dry them and later grind whole into flakes.

    5 Replies
    1. re: Sam Fujisaka
      Greta Jul 16, 2007 01:50 PM

      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
        C. Hamster Jul 16, 2007 02:03 PM

        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
          geminigirl Jul 16, 2007 05:26 PM

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

          1. re: geminigirl
            C. Hamster Jul 17, 2007 09:03 AM

            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
              adamclyde Jul 17, 2007 10:58 AM

              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. p
        pitterpatter Jul 16, 2007 02:48 PM

        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
          thunderbug84 Jul 17, 2007 06:23 AM

          how much heat do the pickled peppers keep?

          1. re: thunderbug84
            g
            GrillMaster Jul 19, 2007 07:03 AM

            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. e
          ElissaInPlaya Jul 17, 2007 04:33 PM

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

          1. Bivalve88 Jul 17, 2007 05:05 PM

            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
              C. Hamster Jul 18, 2007 12:19 PM

              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
                Bivalve88 Jul 20, 2007 04:31 PM

                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. Dommy Jul 19, 2007 04:39 PM

              Time for an Habanero Cheesecake! Fun at Parties!

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

              --Dommy!

              1 Reply
              1. re: Dommy
                h
                holy chow Jul 21, 2007 01:59 PM

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

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