It was a day to label all those jars and find a place to store them for winter. In doing so, I found a pint of last years green tomato salsa. I cooked a small amount of corn off the cob, and black beans, mixed those in with a bit of our hot salsa and the green tomato salsa and boom - a cold meal was made. If you call it a meal. It was a back up for the two coming home from a very hot day.
Latest berry picking. Looks like a snack vs. freezing it. Or into a smoothie.
Hubby brought home a loot of peppers, given to him from a co-worker.
I was tickled pink to get them too. I was so, so happy to receive the generous gifts - hot banana, chili, jalapeno, and tabasco peppers. And one single habanero.
Here's what I made:
Fire powder.
Fire powder is a mix of hot peppers that we simply use to flavor just about anything. The habanero went into the fire powder, along with a few of every hot pepper.
To make them, simply slice hot peppers, place them with seeds on parchment paper lined dehydrator trays. Dehydrate per your unit's instructions.
Allow to cool. I like to grind the peppers first, then toss in the loose seeds (or grind up everything) to have whole seeds in the mix. Store in an air tight container. Your dehydrator instruction book may also instructions for this, as well as many dehydrator books available today.
I use the same process of dehydrating and grinding, to make crushed red pepper flakes with the chili peppers.
Dehydrated the tabasco peppers, and ground them into a powder. I can add water to make tabasco "sauce" or simply use it as is. No canning or freezing required.
I canned hot banana pepper relish, using the hot banana peppers, some of the jalapenos, and our home grown green bell peppers.
Hubby brought home a loot of peppers, given to him from a co-worker.
I was tickled pink to get them too. I was so, so happy to receive the generous gifts - hot banana, chili, jalapeno, and tabasco peppers. And one single habanero.
Here's what I made:
Fire powder.
Fire powder is a mix of hot peppers that we simply use to flavor just about anything. The habanero went into the fire powder, along with a few of every hot pepper.
To make them, simply slice hot peppers, place them with seeds on parchment paper lined dehydrator trays. Dehydrate per your unit's instructions.
I use the same process of dehydrating and grinding, to make crushed red pepper flakes with the chili peppers.
Dehydrated the tabasco peppers, and ground them into a powder. I can add water to make tabasco "sauce" or simply use it as is. No canning or freezing required.
I canned hot banana pepper relish, using the hot banana peppers, some of the jalapenos, and our home grown green bell peppers.
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