Have tons of cayenne peppers (update 9-23-13)

[ironhorse07]

I have dehydrated peppers every year, cannot really tell you how long it takes, just usually fill dehydrator, plug it in outside, check on them the next morning, rotate racks around occasionally, go till they are dry. I don't think you can over dry them, I haven't. After they are dry I store them in zip lock bags and grind them with a coffee grinder that I have dedicated to spices and peppers as needed. They keep longer whole. I grind up a mixture of different peppers and fill a shaker as needed. great on everything!

Doug

 

[themule69]

If you use a grinder. After you grind the peppers. Throw a hand full of rice in the grinder. give it a grind. That will get the pepper oils that you left behind, use the ground rice as a breading like flower.

I want

Happy smoken.

David

 

[wade]

Peppers are doing very well in the UK this year too. Tons in the greenhouse but even lots outside. I have never had so many this early before. Like Link I usually dry them in the oven. I usually do them whole though.

 

[kathrynn]

Good to know.  I do have a coffee grinder that I use for the spices and stuff for my rubs.  Can't wait to see what happens with these.  Always learn something new here!

Kat 

 

[smokinhusker]

Whoa lots of hot!! They look great though and you can freeze some fresh ones like someone suggested.

Wear the gloves...they will save your hands.

Stake and tie the plants like tomatoes - that's what I did with mine.

 

[kathrynn]

Whoa lots of hot!! They look great though and you can freeze some fresh ones like someone suggested.

Wear the gloves...they will save your hands.

Stake and tie the plants like tomatoes - that's what I did with mine.

Got that covered Alesia. The weight was just too much for the stalks I think. The plants got propped up on Monday and seem to still be happy.  I did save some for the Pepper Sauce and will freeze some for later in the next growth.

Kat

 

[jirodriguez]

I made smoked cayanne powder with a bunch I got from my mom. It is really good to add to rubs, chilli, tacos, you name it!

Here is the thread: http://www.smokingmeatforums.com/t/110551/diablo-powder

 

[kathrynn]

I made smoked cayanne powder with a bunch I got from my mom. It is really good to add to rubs, chilli, tacos, you name it!

Here is the thread: http://www.smokingmeatforums.com/t/110551/diablo-powder

Thanks for the link too.  Will hopefully finish mine...at least the dehydrate part today.

Looks great.

Kat

 

[kathrynn]

I am going to grind these babies sometime today.  Have another huge batch in the dehydrator right now.

cayennes batch 1.JPG

• kathrynn
• Sep 23, 2013

Smells peppery at my house this weekend!

Thanks for looking again!

Kat

 

[millerk0486]

 
If you use a grinder. After you grind the peppers. Throw a hand full of rice in the grinder. give it a grind. That will get the pepper oils that you left behind, use the ground rice as a breading like flower.

I want

Happy smoken.

David

Great suggestion on the rice. i am going to give that a try sometime!

 

[bkleinsmid]

Hey Kat......My two neighbors and I grow lots of peppers......or should I say "lots and lots". This is shopping bags full......to the point that the smoker and drier is running 24/7 for a week or more.Some get strung and dried.....some just in the drier.........but my favorite way is to smoke them first with hickory and peach (because that's what I have) and then into the drier. The smoke adds just that little bit of something extra. When they are completely dry I will grind them (I'm going to try that rice idea) and about half of them go into jars for later (or vac pac for long term) and the other half get a spice blend added. Guess I will have to give that vinegar sause a try now....

Brad

 

[kathrynn]

 
Hey Kat......My two neighbors and I grow lots of peppers......or should I say "lots and lots". This is shopping bags full......to the point that the smoker and drier is running 24/7 for a week or more.Some get strung and dried.....some just in the drier.........but my favorite way is to smoke them first with hickory and peach (because that's what I have) and then into the drier. The smoke adds just that little bit of something extra. When they are completely dry I will grind them (I'm going to try that rice idea) and about half of them go into jars for later (or vac pac for long term) and the other half get a spice blend added. Guess I will have to give that vinegar sause a try now....

Brad

The Hot Pepper Sauce is really tooo easy.  I take either white or apple cider vinegar and bring it to a boil.  While that is happening....I clean the peppers and take the stems off....and pack them in Pint Jars...then pour the hot vinegar over them leaving some head space.  Now at that point...these once opened stay in the fridge and can be fixed up again and more peppers added as those shrink....if stored in the fridge...no need to WB can.  But...you should WB can them for about 10 minutes...if you are going to make a bunch and store for later.

Kat

 

[kathrynn]

 

 
If you use a grinder. After you grind the peppers. Throw a hand full of rice in the grinder. give it a grind. That will get the pepper oils that you left behind, use the ground rice as a breading like flower.

I want

Happy smoken.

David

Great suggestion on the rice. i am going to give that a try sometime!

OMgoodness....the peppers that were mainly green....packed a punch on my sinuses....and a Pepper head friend told me the ground peppers were hot!  So the green ones popped a punch too.  Have some more to do that are more red this weekend.

Kat

 

[bkleinsmid]

 
The Hot Pepper Sauce is really tooo easy.  I take either white or apple cider vinegar and bring it to a boil.  While that is happening....I clean the peppers and take the stems off....and pack them in Pint Jars...then pour the hot vinegar over them leaving some head space.  Now at that point...these once opened stay in the fridge and can be fixed up again and more peppers added as those shrink....if stored in the fridge...no need to WB can.  But...you should WB can them for about 10 minutes...if you are going to make a bunch and store for later.

Kat

Thanks Kat......great idea. Do you add anything like spices or garlic......maybe onions.......or just the vinegar and peppers?

Brad

 

[kathrynn]

 

 
The Hot Pepper Sauce is really tooo easy.  I take either white or apple cider vinegar and bring it to a boil.  While that is happening....I clean the peppers and take the stems off....and pack them in Pint Jars...then pour the hot vinegar over them leaving some head space.  Now at that point...these once opened stay in the fridge and can be fixed up again and more peppers added as those shrink....if stored in the fridge...no need to WB can.  But...you should WB can them for about 10 minutes...if you are going to make a bunch and store for later.

Kat

Thanks Kat......great idea. Do you add anything like spices or garlic......maybe onions.......or just the vinegar and peppers?

Brad

We have only done the vinegar and peppers.  BUT...you could add garlic or anything else in there too if you want. 

Kat

 

[bkleinsmid]

Thanks again Kat. I still have a bunch of peppers on the plants so I think I will give them a shot in a sauce.

Brad

 

[radioguy]

This time of year I just pull the plants up root and all set them in the sun for a week or so. Then tie em together and hang in garage roots up. I'll grind them up in January.

 

[dirtsailor2003]

Here's a link to one of my favorite ways to use peppers. You can use any type of hot pepper that you like. 

http://www.smokingmeatforums.com/t/133831/experimental-fire-water-aka-acid-rain