Posted: 7/17/2010 7:56:22 AM EDT
I have all these cayenne peppers. What can I do with them? Oh, and there's more on the way.
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Cayenne dry very easily. Cut them with some stem still attached. Use a needle and thread to string them into a ristra. Hang them up to dry. Or cook them down into your own hot sauce. I had so many one year, I made a Christmas wreath out of them.  For the drying part....what he said. I usually string them up around the kitchen like Christmas lights while they dry. For sauce I chop the peppers up pretty good in a processor to make a pepper mash and let it ferment for a while. Google pepper mash. Once its done fermenting I mix it with vinegar a little at a time in a processor until the flavor is right |
me and the wife did that and its not fun,,,,
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whatever you do, don't go to the bathroom without washing thoroughly before touching valuable assets.  Dang it, why did you let that out of the bag? That's a right of passage into the pepper world LOLLOL. 
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Quoted: I put them in the dehydrator with the stems cut off the ones I want to crush. When dry put in a zip lock and crush with your fingers. If you put a few in a dry pan over high heat and blacken them, then crush them, it will give them a smokey taste that is very nice. |
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Hey, I've got a great idea! Put about 3 pints of those peppers in a grocery bag, tie a knot in it, go outside and get in your truck. Drive over to my house and drop 'em off. If nobody's home, just hang 'em on the back doorknob.
j/k Seriously, though, if I had some cayennes, I'd pickle 'em in vinegar and salt in my water bath canner and let 'em pickle a month or two (maybe more, maybe less). Then, I'd puree the crap outta them and make hot sauce. It probably ain't gonna be Tabasco, but it might be good
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Quoted:
Hey, I've got a great idea! Put about 3 pints of those peppers in a grocery bag, tie a knot in it, go outside and get in your truck. Drive over to my house and drop 'em off. If nobody's home, just hang 'em on the back doorknob.
I could probably do this, on the way to the beer joint tonight. Would you like me to throw in some banana peppers and a couple of bottles of homebrew also? j/k Seriously, though, if I had some cayennes, I'd pickle 'em in vinegar and salt in my water bath canner and let 'em pickle a month or two (maybe more, maybe less). Then, I'd puree the crap outta them and make hot sauce. It probably ain't gonna be Tabasco, but it might be good |
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I'll find out in a few weeks! I Canned 2 pints of cayennes in about a half cup or so of red wine vinegar (in each pint) and made the rest up with white vinegar, and about 2 teaspoons of kosher salt(each). I had some habaneros in the fridge, so I added one to each pint and processed 'em about 20 min in my boiling water canner. I guess I'll let 'em pickle a couple of weeks, then puree and strain 'em and see how it is. I wonder how much of the pickling liquid I should puree with the peppers. Guess I'll just wing it.
I'm enjoying a honey amber ale right now! Man, It's good! Real creamy head, got a real clove note to it––kinda like a hefeweizen––GOOD STUFF Thanks again, man! When I get the hot sauce done, I'll turn you on to some. |
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Yeah I know it's an old thread......
I filled a few mason jars with them last year and then added vinegar. After a few months, I decided to put some of said juice on some purple hulled peas. GOOD GRIEF!!!! Don't slop it on!!!! This stuff is like liquid fire!!! You can get a buzz sniffing the jar. I'm gonna plant some more this year....
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