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Pepper pics for SIM

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Been a busy day here.

I got up early and baked 6 loaves if zuchinni bread (only have 1 left, all the others sold on the market while they were still hot from the ovensmile.giffrown.gif ). Then I blanched and froze 1/2 bushel of string beans and 40 ears of sweet corn.

The I got into the peppers.

 

I pickled 1 1/2 quarts of pepperoncini, 4- 1/2 gallon jars of whole jalapenos, 7 quarts of sliced jalapenos, and I save 25 for stuffing and roasting with dinner.

I put all the extra jalapenos into the smoker for some homemade chipotle.

One of those 1/2 gallon jars has your name on it Steve...literally.

Give me a few days notice when you are planning to invade he Jersey shore this fall and I'll make plans to deliver thembiggrin.gif . Maybe I'll even get a chance to wet a line with you!

jalapenos001.jpg

 

jalapenos003.jpg

 

jalapenos004.jpg

 

jalapenos002.jpg

 

jalapenos_005.jpg

 

The smoker is running nicely under a heavy hickory smudge at about 200 deg.

These are gonna be gooddrool.gif

 

Digger

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View Postsmile.gif

Been a busy day here.

I got up early and baked 6 loaves if zuchinni bread (only have 1 left, all the others sold on the market while they were still hot from the ovensmile.giffrown.gif ). Then I blanched and froze 1/2 bushel of string beans and 40 ears of sweet corn.

The I got into the peppers.

 

I pickled 1 1/2 quarts of pepperoncini, 4- 1/2 gallon jars of whole jalapenos, 7 quarts of sliced jalapenos, and I save 25 for stuffing and roasting with dinner.

I put all the extra jalapenos into the smoker for some homemade chipotle.

One of those 1/2 gallon jars has your name on it Steve...literally.

Give me a few days notice when you are planning to invade he Jersey shore this fall and I'll make plans to deliver thembiggrin.gif . Maybe I'll even get a chance to wet a line with you!

 

 

The smoker is running nicely under a heavy hickory smudge at about 200 deg.

These are gonna be gooddrool.gif

 

Digger

 

Might as well eat some chiles too since the fish won't be tuggingbiggrin.gif

How far do you dry the jalapenos in the smoker, and how much smoke time?

You looking for a soft leather texture, or dryer than that?

Thanks for the intel Pat!!

P.S. How is everyone doing?

I hope this post finds you all hot and happyicon14.gif

 

Be well,

John

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CD...I'm doing well thank you. I hope you can say the samesmile.gif

 

I've found that if you apply too much smoke, it will overwhelm the peppers so I use 1 full pan of mixed hickory and apple. When that pan if finished, I remove it and let the smoker run with the flue open till the peppers are just supple, not crispy dry. They tend to rehydrate when left out at room temp overnight as the residual moisture from the stem and the veins comes up to the surface. I the put them back in the smoker for about an hour at 200 deg to finish them.

 

Digger

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Thank you for the info!

Makes sense to mesmile.gif

How hot did your jalapenos turn out this season?

I recall the jar you bestowed upon me two Food Flings ago (delicious BTW) was nicely hot.

Some of the ones you get in the market taste like a warm bell pepper, only a lot more cellulose.

I typically get serrano for a commercial chile if I need a bit of heat, and much prefer the flavor of habanero.

I wish the habanero was not so hot, but the flavor is absolutely addictive.

From what I have read, you put the chile in the pan/pot whole while cooking, and then it is removed before service.

The natives do not actually eat the fruit as we crazies do.

This might explain the looks I got the time I visited Mexico and Costa Rica?

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