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| Peppers picked October 29, 2014 |
At the top are unripe green cayenne peppers and red ripe ones from the same plant. Then left to right are poblano peppers, green bell peppers, lots of green jalapeno peppers, cubanelle peppers, and last on the right are chuska peppers. Regarding hotness, the Scoville heat scale lists these peppers from least to hotter:
Green Bell 0
Chuska 0
Banana 100 - 900, grown this year but not pictured
Cubanelle 100 - 900
Poblano 2500
Jalapeno 5000
Cayenne 30000
The cayenne are about as hot as we need to go. A friend gave me a plant the I believe is a scotch bonnet pepper, over 100,000 on the scale. I am afraid to touch the plant or peppers!
I tried making hot sauce from the green jalapeno peppers, and it is worth a repeat performance. That recipe called for refrigeration, which I prefer to the work of canning. In any event, we need to eat a lot of peppers, or find ways to store them. Anybody have recipes to share?
Update 10/30/2014: A friend emailed me that a peck is two gallons. The critter keeper in the following picture is nearly 2 and 1/2 gallons, so I did pick a peck of peppers! Thank you Lee.
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| Peck of Peppers |
Hi George, that's a good amount of peppers. I like to roast the peppers and then peel, and put in freezer bags. You could also make jalapeno poppers after you peel the roasted peppers, stuff with cheese, make a batter and dip them into that and the deep fry. You can also freeze those with just the batter on them before deep frying.
ReplyDeleteThank you Carla. The jalapeno poppers sound fun and delicious. I did not know they were roasted first and peeled. Makes them sound more tempting.
Deletewow I don't know where you are that you are picking those lovely poppers at the end of October! Mine were done in mid-September :(
ReplyDeleteAimee, I am on the east coast in Delaware. It is a nice bunch of peppers, but they did not come in strong until maybe a month ago. The only peppers to have turned red are the cayenne.
DeleteWOW! That is a peck of peppers! And although I do love a good pickled pepper, I would agree that roasting and freezing is great way to preserve most of the harvest.
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