I got four racks of mild peppers going in for smoke then will dehydrate and grind into a powder.
I'm thinking they will be like a smoked papkrika.
I grew these in my garden, they are pepperoncini's. This is the first time I grew these and was suprised how big some of them got.
They were sliced in half, cut side down, will smoke for three hours @ 150 F. Then into the dehydrator till dry.
(http://i253.photobucket.com/albums/hh46/pensrock/peppers/mild_peppers002.jpg)
(http://i253.photobucket.com/albums/hh46/pensrock/peppers/mild_peppers001.jpg)
Wow Penns :o
Those are beautiful!
Carolyn
Thanks Carolyn, I can't wait to see how well they come out. I just put them into the dehydrator. :)
I'm sure they will taste great :)
I made a batch a jalapeno pepper jelly last week from the few peppers in my garden.
But now I'm starting to think that smoked pepper jelly might be something to try.
Carolyn
I like the idea of smoked pepper jelly. Sounds good.
Since you have some pepper jelly, try what I like to do with it.
Make up some mooink balls and after they are smoked/cooked baste them with the melted pepper jelly. Mmmmmm :)
I have also basted ABT's with melted pepper jelly and they were very good as well. :)
Sounds great Pens,
Esp. since this batch of jelly came out a little on the "un-jelled" side! :D
Now I have mixed pepper jelly in a 1:1 ratio with yellow mustard, add a couple packs of little smokies and heat it in a crock pot.
Very easy to take to a party. :)
Carolyn
Sounds really good. Try cutting up some cooked smoked venison sausage to dip into the pepper mustard. :)
Pens, can I ask where you got the plants/seeds from?
A buddy of mine wants to try these (he is my proxy farmer) in his garden next year.. He planted a tiny serrano plant and it is a HUGE bush. Good black Central Illinois soil. :D
TIA,
STC.
Have you thought about pickling them like you get in the stores? The pepperoncini is my favorite pepper (as my stomach does not complain yet when I eat them) and are great chopped up on breakfast sandwiches mixed in with a bit of mayo or miracle whip and a few dashes of hot sauce.
STC, I got the plants from a local greenhouse. They grew very well and had many 4" long peppers, I never seen a pepperonchini that big before. I only had four plants and got a plastic shopping bag full and more are on the way. :) I had intended on using some for mild ABT's to see how they come out, maybe next batch. They may be a little hard to remove the seeds.
Giz, A friend of mine pickles his peppers almost like making sauerkraut. Boy are they good. These would be great in a crock and pickled that way. I like the pickled ones sliced and put onto pizza.
I get my seeds form Pepper Joe's: http://www.pepperjoe.com/shoppingcart/html/pepper.html
Nice selection and quality seeds. I started them indoors in mid-Feb. They're growing like weeds on the deck.
The pablanos (sic?) are great. A lot of pepper flavor and just a little heat. The hot bananas are good but the heat varies some from pepper to pepper. I'm waiting for the Jolakia )Ghost Peppers) to ripen up. They are documented as the hottest peppers on the planet. Should be interesting.
I've bought seeds from Joe's before. Always had great plants. I did not grow any Bhuts this year but did the past two years. A little goes a long way. ;) :)
Thanks guys! We might get an assortment of seeds and start them in my window here at the office, then move them to his garden.. Mid-February you say?
Wow, that guy has quite a selection.
The Jolakia peppers are slow growers. That's why I started them in Feb. I have two just starting to take on color.
They are said to be about 500 times hotter than a Jalapeno. So, if you put 500 Jals in your chili, you only need one of these ;D
PM me your mailing addresses if you'd like to try a couple (OU812 is already on the list). Handle with care!!
Thanks, but I'm going to stick with the mild pepperoncinis.. ;D
STC, they are only slightly hotter than the pepperoncini. ::) ::) ;D
I normally start peppers around Valentines day. I'm in PA.
Thanks for the tips, guys. I'll place an order this winter, and start our little pepperoncini garden at the office.