My bounty of hot peppers - now what do I do?

I'll dry some, and make some hot sauce, but this is a lot of very hot peppers. Any ideas?

To be honest, I usually dehydrate mine, then powder in a food processor. It really cuts down the storage area.

I'll probably do that with a lot of them, and maybe some really fiery salsa. There's just so many, and at least 50 more ghost chilis still on the plant. Anybody know what the giant habanero looking peppers are? I traded a handful of ghost chilis for them from some guy at the liquor store, he grew them but didn't know what they were.

Pick a peck of pickled peppers

AKA Pickle some....

Great idea, maybe I'll use a few to spice up some pickles too

There are recipes for Korean pickled peppers out there. Pickled in soy and garlic. Super delicious!

JasonM wrote:Great idea, maybe I'll use a few to spice up some pickles too

I have most of the same varieties as you and I just made a batch of a bruleed peach and peppers (put the peaches topped with a bit of sugar and grapeseed oil and the peppers under the broiler then puréed with a bit of champagne vinegar and salt) and 2 garlic chili sauces (simmered the peppers for a couple of hours in some white vinegar, salt and water then puréed with very fresh garlic)--I fine strained the first batch and got a deliciously fruity and spicy sauce and then used the pulp to make another version by pureeing again with a bit more vinegar, garlic and water and a couple of overripe plum tomatoes. Delish!!

I would roast them in the oven or on the grill and then freeze them to use in soups and stews in the winter. Also you can make stuffed peppers in tomato sauce and freeze them for meals when you do not have time to cook.

toria wrote:I would roast them in the oven or on the grill and then freeze them to use in soups and stews in the winter. Also you can make stuffed peppers in tomato sauce and freeze them for meals when you do not have time to cook.

Most of these pepper varieties are way too spicy for either of these options unless you like your soup fiery and in enormous quantities

JasonM wrote:I'll probably do that with a lot of them, and maybe some really fiery salsa. There's just so many, and at least 50 more ghost chilis still on the plant. Anybody know what the giant habanero looking peppers are? I traded a handful of ghost chilis for them from some guy at the liquor store, he grew them but didn't know what they were.

Those look like mustard habeneros to me. At least, they look very similar to those I have in my garden this year. I'll try to post pictures of them later. They are about twice the size (or perhaps even more) of a regular habanero and have this light green color that turns into rusty yellow orange.

So, here's a box of peppers from the garden I took a quick picture of last week:



Those kind-of pumpkin colored peppers are the mustard habaneros. Those are actually slightly smaller than my normal specimens. Their coloration and size, to me, looks very similar to your unidentified habs, especially the one at the top of your frame.