I make hot pepper Jelly!!! MMMMmm!!!!!! I add the hot peppers and sweet peppers to it...

I guess it depends on what you mean by "a few". A few peppers or a few bushels LOL. I go through quite a bit of various kind depending on the heat and flavour IÂm looking for.

Over the past year, off the top of my head, IÂve use hot peppers for making powders; rubs; jellies; sauces; jerked pork and chicken; various East Indian meals; pickles and chilli.

I guess it all depends on your tastes.

Last year I Dry / ground Cayennes for powder, Kept some dry for stir-fry / pepper flakes, made a couple different types of hot sauce, plus whatever I put them in fresh. This year, I'm growing some different varieties, and plan to make hot sauce, gonna try to make a wing-sauce, you could try making a spicy barbecue sauce / marinade...lots of ideas.

Good ideas. Thanks. :)

This year, I'm going to trade peppers with a friend who makes powder and sauce.
If I don't give peppers away, I end up with way more than I can use.

Josh

Whatever I don't use fresh...
I freeze my jalepenos whole in a plastic bag (they're fine to use to cook with), we roast our other chiles & then dice them up & freeze those, and with my cayennes, I make ristras of which I keep a few and the rest I give away at Christmas--they're pretty & useful.

The one thing I do is make a few different jars of ground pepper flakes. I usually mix in three to four different peppers in each jar to create some unique flake mixes, that vary in taste and heat....

Right, I always grow way more than I could ever eat.I freeze some, dry some, but the majority are given away. I get a lot of pleasure from sharing them.

John

Ground some for powder/spice...salsa...fresh use in dips, queso's, fresh pico & tons of other recipe's, give some away, etc., etc..

Dry and Grind them for powder blends, salsa, fermented pepper mash which I use to make hot sauce, and I will attempt to make another batch of pepper jelly. My first batch didn't set right.... :o(

Danny

@danielmlane (and anyone else that wants to jump in) - At the risk of going Off Topic, How do you make and use the mash? I've never really looked into it, but, assumed you had to use fresh peppers. Then, how do you use the stuff for sauce?

We give ours away to friends at work. They like the heat.
We are growing our first Bhut Jolokia this year so we'll so if they can eat that one as last year they were boasting that the caribbean red habanero wasn't hot. We like to grow the hot peppers mostly as a hobby and because the plants and peppers are so interesting just to look at.

Jellies, sauces, powders, chipotles, salsa, verde, Thai food, and give away the leftovers.....

Never too many........

Bob...have a good method/recipe for Chipotle's? That's my main reason for growing Jalapeno's this year! =)

TVG -

I like to smoke nice ripe red large jalapenos on my firebox-style smoker using whatever hardwood I have available. Since my time window is hours instead of days like they do in Mexico with traditional chipotle making techniques, I will make sure the wood is well soaked and I will turn down the dampers to smoke at low temperatures. I'm just trying to infuse the jalapenos with good smoke flavor before I finish them off in a dehydrator.

Once they're dry, I will put them in a freezer bag and store in the freezer.

When I want something "chipotle" style, I'll take some out and make chipotles in adobo using vinegar, water, brown sugar, garlic, salt,and catsup.

Chipotles are very versatile and I love to cook with them.

Great...thanks for the tips. =)

I'll be chopping and freezing most of my peppers since the humidity here makes drying anything a real hassle.