Posted by Bill who putters on August 21, 2010, 11:43 am
> Wow! what a great idea smoked chilies, thanks.
> Cloggie
>
>
> > I'm in North Texas and have a lot of experience with habaneros. Yes, they
> > are very hot, but the heat is not a lingering heat but short lived. They
> > have a very distinctive taste and are a very important flavor element in
> > Caribbean and Jamaican style food. (jerk chicken...etc) Habaneros do not
> > dry well and are prone to rotting. The best method I've found is to cut
> > off the stem end and remove the seeds and internal ribs with tweezers and
> > smoke them very slowly. I have a Weber kettle grill. I made a small
> > charcoal fire on one side of the grill and put the peppers on the opposite
> > side from the fire. I have lots of mesquite on my property, but you can
> > use any wood you choose to smoke them. Low and slow is the key on heat.
> > Once they are dried they will be very dark and mahogany colored. Let them
> > cool and put in a jar. They will keep for years. I chop them into almost
> > a powder and put them in chili, stew...whatever. They add a deep smoky
> > flavor and certainly add heat. They are wonderful, but the most important
> > thing to remember when working with these peppers.....either use latex or
> > some sort of gloves when working with them, or wash your hands a lot,
> > because you WILL get them in your eyes, nose or other tender body parts
> > and they will get your attention...
> > enjoy....
> >
> >>A few months ago me a Dutchman asked any tips on growing habanero peppers,
> >>well first of all here are the results thanks for your help,
> >> http://members.chello.nl/j.hutson/chilli.html
> >> But they are now turning from green to orange and I expect to harvest 20
> >> to 30 within weeks, and hopefully more to
> >> follow. I could maybe use one a week. They are very hot. So what do I do
> >> with them? I can think of 3 options,
> >> Can I freeze chili peppers?
> >> How does one dry chili peppers?
> >> Has anybody ever pickled chili peppers?
> >> I have been to various cooking groups, no replies.
> >> Thanks
> >> Graham
> >> www.hutson.nl
> >>
> >>
> >
> >
I saved "Thos" post too. New trick for a old dog.
--
Bill S. Jersey USA zone 5 shade garden
globalvoicesonline.org
Posted by David Hare-Scott on August 21, 2010, 8:00 pm
Thos wrote:
> I'm in North Texas and have a lot of experience with habaneros. Yes,
> they are very hot, but the heat is not a lingering heat but short
> lived. They have a very distinctive taste and are a very important
> flavor element in Caribbean and Jamaican style food. (jerk
> chicken...etc) Habaneros do not dry well and are prone to rotting.
> The best method I've found is to cut off the stem end and remove the
> seeds and internal ribs with tweezers and smoke them very slowly.
At this point I was worried about the effects on your lungs.
I
> have a Weber kettle grill. I made a small charcoal fire on one side
> of the grill and put the peppers on the opposite side from the fire.
> I have lots of mesquite on my property, but you can use any wood you
> choose to smoke them. Low and slow is the key on heat. Once they
> are dried they will be very dark and mahogany colored.
Ah! Very nice. I will have to try that.
Let them cool
> and put in a jar. They will keep for years. I chop them into almost
> a powder and put them in chili, stew...whatever. They add a deep
> smoky flavor and certainly add heat. They are wonderful, but the
> most important thing to remember when working with these
> peppers.....either use latex or some sort of gloves when working with
> them, or wash your hands a lot, because you WILL get them in your
> eyes, nose or other tender body parts and they will get your
> attention...
> enjoy....
>
This advice is always appropriate.
David
XML site map
> Cloggie
>
>
> > I'm in North Texas and have a lot of experience with habaneros. Yes, they
> > are very hot, but the heat is not a lingering heat but short lived. They
> > have a very distinctive taste and are a very important flavor element in
> > Caribbean and Jamaican style food. (jerk chicken...etc) Habaneros do not
> > dry well and are prone to rotting. The best method I've found is to cut
> > off the stem end and remove the seeds and internal ribs with tweezers and
> > smoke them very slowly. I have a Weber kettle grill. I made a small
> > charcoal fire on one side of the grill and put the peppers on the opposite
> > side from the fire. I have lots of mesquite on my property, but you can
> > use any wood you choose to smoke them. Low and slow is the key on heat.
> > Once they are dried they will be very dark and mahogany colored. Let them
> > cool and put in a jar. They will keep for years. I chop them into almost
> > a powder and put them in chili, stew...whatever. They add a deep smoky
> > flavor and certainly add heat. They are wonderful, but the most important
> > thing to remember when working with these peppers.....either use latex or
> > some sort of gloves when working with them, or wash your hands a lot,
> > because you WILL get them in your eyes, nose or other tender body parts
> > and they will get your attention...
> > enjoy....
> >
> >>A few months ago me a Dutchman asked any tips on growing habanero peppers,
> >>well first of all here are the results thanks for your help,
> >> http://members.chello.nl/j.hutson/chilli.html
> >> But they are now turning from green to orange and I expect to harvest 20
> >> to 30 within weeks, and hopefully more to
> >> follow. I could maybe use one a week. They are very hot. So what do I do
> >> with them? I can think of 3 options,
> >> Can I freeze chili peppers?
> >> How does one dry chili peppers?
> >> Has anybody ever pickled chili peppers?
> >> I have been to various cooking groups, no replies.
> >> Thanks
> >> Graham
> >> www.hutson.nl
> >>
> >>
> >
> >