Hot deal indeed...

[vi edit]

A coworker of mine has about 35 acres of ground that they farm and garden. They have a huge chunk of it dedicated soley to peppers.

I've got a reputation around the office of being a "hot head". This morning I come in to find several bags full of peppers ranging from mild "Fish" peppers, to medium Jalapenos, all the way up to firey hot Tobago peppers which are a close cousin to the Scotch Bonnet.

The best part is that these are all "seed" quality peppers so that I can take the seeds and grow my own starts this spring for a great harvest next summer.

Now I just need to get my hands on about 5 gallons worth of Roma tomatoes to make some salsa.

🙂

 

[dug777]

Awesome 🙂

We grow habanero and scotch bonnet here, makes cooking so much more fun having fresh homegrown chilli 😀

 

[Turin39789]

any good salsa recipes/basics?

I ended up planting too many tomatoes and jalapenoes this year. I've tried a few times and done okay, doing a sort of salsa fresca/pico de gallo. I've only got one roma bush but a number of larger juicier varieties. I tried a few recipes online but havent got it down quite right.

 

[vi edit]

Last year (before I moved) I did habaneros and thai dragon peppers. Good stuff 🙂

I'd love to start making my own chilli pepper sauce and chilli pepper infused cooking oil.

The "Fish" peppers are very neat. They are green/light green and varigated. Very ornamental peppers. Almost too nifty to eat. Pictar!

 

[vi edit]

I'll have to look up my salsa recipe but it was something like this....

5 fresh jalapenos
1/2 green pepper
1/2 red pepper
1 habanero
1 white onion
10 sprigs worth of pulled cilantro
2 cloves garlic
1 tbls salt
1 tbls sugar
1 big squirt of lemon juice
5-7 cored romas

Dump in a blender and pulse a few times until desired consistency
Pour into a pan and simmer on the stove for 20 minutes. Put into dish and let it chill overnight.

That's close to what I used. I'll look at the actual recipe tonight when I get home.

 

[Turin39789]

Originally posted by: vi_edit
I'll have to look up my salsa recipe but it was something like this....

5 fresh jalapenos
1/2 green pepper
1/2 red pepper
1 habanero
1 white onion
10 sprigs worth of pulled cilantro
2 cloves garlic
1 tbls salt
1 tbls sugar
1 big squirt of lemon juice
5-7 cored romas

Dump in a blender and pulse a few times until desired consistency
Pour into a pan and simmer on the stove for 20 minutes. Put into dish and let it chill overnight.

That's close to what I used. I'll look at the actual recipe tonight when I get home.

Thanks! This was also my first year growing cilantro. Who knew you had to keep it trimmed to keep it from going to seed and turning into coriander?

 

[Turin39789]

Originally posted by: vi_edit
I'll have to look up my salsa recipe but it was something like this....

5 fresh jalapenos
1/2 green pepper
1/2 red pepper
1 habanero
1 white onion
10 sprigs worth of pulled cilantro
2 cloves garlic
1 tbls salt
1 tbls sugar
1 big squirt of lemon juice
5-7 cored romas

Dump in a blender and pulse a few times until desired consistency
Pour into a pan and simmer on the stove for 20 minutes. Put into dish and let it chill overnight.

That's close to what I used. I'll look at the actual recipe tonight when I get home.

Do you core your peppers or leave the seeds in?

 

[dug777]

Originally posted by: Turin39789

Originally posted by: vi_edit
I'll have to look up my salsa recipe but it was something like this....

5 fresh jalapenos
1/2 green pepper
1/2 red pepper
1 habanero
1 white onion
10 sprigs worth of pulled cilantro
2 cloves garlic
1 tbls salt
1 tbls sugar
1 big squirt of lemon juice
5-7 cored romas

Dump in a blender and pulse a few times until desired consistency
Pour into a pan and simmer on the stove for 20 minutes. Put into dish and let it chill overnight.

That's close to what I used. I'll look at the actual recipe tonight when I get home.

Do you core your peppers or leave the seeds in?

i'd core the pepper, but make sure you leave the chilli seeds in 😉 That's where the heat is 😀

 

[vi edit]

I core and de-seed the peppers. Also, you can peel out that inner membrane to drop the heat down. This works well especially with habaneros.

In the salsa recipe, I forgot that I usually add a teaspoon of white vinegar too.

 

[Turin39789]

Do you can or put up any of your salsa? I think the tomatoes and pepper supply is going to be drying up soon, I'd like to save some salsa's but not sure what it takes to preserve this stuff for winter salsa.

 

[dug777]

You can just dry the chillis in the sun on a dry windowsill, just put them on a plate & spread them out...an airing cupboard would work too...or an airing box 😉

 

[vi edit]

Originally posted by: Turin39789
Do you can or put up any of your salsa? I think the tomatoes and pepper supply is going to be drying up soon, I'd like to save some salsa's but not sure what it takes to preserve this stuff for winter salsa.

I haven't in the past. Just usually made enough to last a few days worth of munching. I know that you can easily freeze it and keep it a few months without it going bad. Canning/jarring is quite a task and I just haven't ever made enough at a time to justify the effort of doing all of the boiling required to sterilize and prep the canning jars.