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Welcome
Welcome to the Peppers Hot Sauce group. Come on in and share your love for everything hot hot hot!
Check out our index of recipes, sauces and rubs:view link
Enjoy, Doc
Check out our index of recipes, sauces and rubs:view link
Enjoy, Doc
Spicy chocolate!
I must have died and went to heaven!
2 of my favorite things…combined!
Dark Chocolate and chili peppers!!
Lindt just came out with Dark Chocolate bar infused with red chili!
Very Tasty and it has some heat! Yummers!!
2 of my favorite things…combined!
Dark Chocolate and chili peppers!!
Lindt just came out with Dark Chocolate bar infused with red chili!
Very Tasty and it has some heat! Yummers!!
Welcome Mshadow22...
Goodness, that dog fight I got into last week must have really thrown me for a loop. I'm sorry I didn't notice your joining our group. It is so good to have you.
Believe me I have read your profile before because I saw your headshot and was drawn to take a look. I am a very big bird fanatic. We are looking forward to getting to know you.....Carol
Believe me I have read your profile before because I saw your headshot and was drawn to take a look. I am a very big bird fanatic. We are looking forward to getting to know you.....Carol
I never but if I had to I would
Possum Stew
Yes, I am aware that not everyone eats possum and the old joke about roadkill is truly lame. One should remember that not everyone gets their coffee at Starbucks or their meat at the local grocery. So if possum is not to your liking, just roll over and play dead until next month.
Ingredients:
1 big possum,gutted & skinned
½ cup olive oil
2 garlic cloves, minced
2 medium yellow onions, sliced
4 carrots, cut in thick slices
2 cups fresh or frozen corn
3 strips of thick-cut bacon diced
½ cup tomato juice
1 28 oz. can diced tomatoes
1 tablespoon cornstarch
4-5 Habanero peppers diced
¼ cup white vinegar
10-20 drops Tabasco
salt and pepper to taste
6 medium potatoes, peeled and sliced
Preparation
1. Rub possum with salt and pepper.
2. Brown possum in olive oil in a large skillet.
3. Transfer possum to large dutch oven or stock pot.
4. Fill oven/pot 2/3 full with water.
5. Add vinegar, onions, carrots, corn, and habanero peppers.
6. Bring to boil and add bacon.
7. Cover tightly, reduce heat and simmer for 1 hour.
8. Bring to boil and add potatoes, garlic, tabasco, tomatoes and juice.
9. Cover tightly, reduce heat and simmer for another hour.
10. Make a no lump paste of cornstarch and warm water.
11. Add enough paste to stew until thickened to wanted consistency.
12. Add salt and pepper to taste and simmer 15 more minutes
Yes, I am aware that not everyone eats possum and the old joke about roadkill is truly lame. One should remember that not everyone gets their coffee at Starbucks or their meat at the local grocery. So if possum is not to your liking, just roll over and play dead until next month.
Ingredients:
1 big possum,gutted & skinned
½ cup olive oil
2 garlic cloves, minced
2 medium yellow onions, sliced
4 carrots, cut in thick slices
2 cups fresh or frozen corn
3 strips of thick-cut bacon diced
½ cup tomato juice
1 28 oz. can diced tomatoes
1 tablespoon cornstarch
4-5 Habanero peppers diced
¼ cup white vinegar
10-20 drops Tabasco
salt and pepper to taste
6 medium potatoes, peeled and sliced
Preparation
1. Rub possum with salt and pepper.
2. Brown possum in olive oil in a large skillet.
3. Transfer possum to large dutch oven or stock pot.
4. Fill oven/pot 2/3 full with water.
5. Add vinegar, onions, carrots, corn, and habanero peppers.
6. Bring to boil and add bacon.
7. Cover tightly, reduce heat and simmer for 1 hour.
8. Bring to boil and add potatoes, garlic, tabasco, tomatoes and juice.
9. Cover tightly, reduce heat and simmer for another hour.
10. Make a no lump paste of cornstarch and warm water.
11. Add enough paste to stew until thickened to wanted consistency.
12. Add salt and pepper to taste and simmer 15 more minutes
Seven Jars of Red
Pepper Jelly, that is. Red and delicious, although not as industrious as Luv's canning day, I am canning.
Pepper of the Week
Jalapeño
This chile was named after the city of Xalapa in Veracruz, Mexico, where it is no longer commercially grown.
The Plant
This chile pepper is a pod type of Capsicum annuum. Jalapeños usually grow from 2 1/2 to 3 feet tall. Jalapeños have a compact single stem or upright, multibranched, spreading habit. The leaves are light to dark green and measure about 3 inches long and 2 inches wide. The flower corollas are white with no spots. The pods, which are conical and cylindrical, are pendant and measure about 2 to 3 inches long and 1 inch wide. They are green (occasionally sunlight will cause purpling), maturing to red, and measure between 2,500 and 10,000 Scoville Units. The brown streaks, or "corking" on the pods are desirable in Mexico but not so in the U.S.
Agriculture
In Mexico, commercial cultivation measures approximately 40,000 acres in three main agricultural zones: the Lower Palaloapan River Valley in the states of Veracruz and Oaxaca, northern Veracruz, and the area around Delicias, Chihuahua. The later region grows the American jalapenos, which are processed and exported into the U.S. Approximately 60% of the Mexican jalapeno crop used for processing, 20% for fresh consumption, and 20% in production of chipotle chiles, smoked jalapeños.
In the United States, approximately 5,500 acres is under cultivation, with Texas the leading state for jalapeño production, followed by New Mexico. Home gardeners should remember that the U.S. varieties of jalapeños flourish better in semi-arid climates--ones with dry air combined with irrigation. If planted in hot and humid zones in the U.S. during the summer, the yield of such jalapenos decreases and so Mexican varieties should be grown. The growing period is 70 to 80 days, and the yield is about 25 to 35 pods per plant.
Recommended Mexican varieties are ‘Típico’ and ‘Peludo’; recommended U.S. varieties are ‘Early Jalapeño’ (hot) and ‘TAM Jalapeño’ (mild).
Culinary Usage
Jalapeños are one of the most famous chile peppers. They are instantly recognizable and a considerable mythology has sprung up about them, particularly in Texas. The impetus for the popularity of jalapenos starts from a combination of their unique taste, their heat, and their continued use as a snack food.
In 1956, Newsweek magazine published a story on a pepper-eating contest held in the Bayou Teche country of Louisiana, near the home of the famous Tabasco sauce. The article rated the jalapeño as "the hottest pepper known," more fiery than the "green tabasco" or "red cayenne." Thus the Tex-Mex chile was launched as the perfectly pungent pepper for jalapeño-eating contests, which have proliferated all over the country.
This chile was named after the city of Xalapa in Veracruz, Mexico, where it is no longer commercially grown.
The Plant
This chile pepper is a pod type of Capsicum annuum. Jalapeños usually grow from 2 1/2 to 3 feet tall. Jalapeños have a compact single stem or upright, multibranched, spreading habit. The leaves are light to dark green and measure about 3 inches long and 2 inches wide. The flower corollas are white with no spots. The pods, which are conical and cylindrical, are pendant and measure about 2 to 3 inches long and 1 inch wide. They are green (occasionally sunlight will cause purpling), maturing to red, and measure between 2,500 and 10,000 Scoville Units. The brown streaks, or "corking" on the pods are desirable in Mexico but not so in the U.S.
Agriculture
In Mexico, commercial cultivation measures approximately 40,000 acres in three main agricultural zones: the Lower Palaloapan River Valley in the states of Veracruz and Oaxaca, northern Veracruz, and the area around Delicias, Chihuahua. The later region grows the American jalapenos, which are processed and exported into the U.S. Approximately 60% of the Mexican jalapeno crop used for processing, 20% for fresh consumption, and 20% in production of chipotle chiles, smoked jalapeños.
In the United States, approximately 5,500 acres is under cultivation, with Texas the leading state for jalapeño production, followed by New Mexico. Home gardeners should remember that the U.S. varieties of jalapeños flourish better in semi-arid climates--ones with dry air combined with irrigation. If planted in hot and humid zones in the U.S. during the summer, the yield of such jalapenos decreases and so Mexican varieties should be grown. The growing period is 70 to 80 days, and the yield is about 25 to 35 pods per plant.
Recommended Mexican varieties are ‘Típico’ and ‘Peludo’; recommended U.S. varieties are ‘Early Jalapeño’ (hot) and ‘TAM Jalapeño’ (mild).
Culinary Usage
Jalapeños are one of the most famous chile peppers. They are instantly recognizable and a considerable mythology has sprung up about them, particularly in Texas. The impetus for the popularity of jalapenos starts from a combination of their unique taste, their heat, and their continued use as a snack food.
In 1956, Newsweek magazine published a story on a pepper-eating contest held in the Bayou Teche country of Louisiana, near the home of the famous Tabasco sauce. The article rated the jalapeño as "the hottest pepper known," more fiery than the "green tabasco" or "red cayenne." Thus the Tex-Mex chile was launched as the perfectly pungent pepper for jalapeño-eating contests, which have proliferated all over the country.
Welcome Zochitl...
Goodness, with this new way of doing things at Eons I didn't realize we had a new member. Welcome Zochitl. Glad to have you join us. Make yourself at home and join in on the fun whenever you can.....Carol
Pickled Brussels Sprouts
Pickled Brussels Sprouts
This recipe can be used as a salad base for mixed lettuces or eaten alone on
toothpicks as an appetizer.
6 cups Brussel sprouts (about 2 lb)
2 1/2 cups water
2 1/2 cups vinegar
3 Tbsp salt
1 tsp cayenne pepper
4 cloves garlic
4 heads dill or 2 tsp dill seeds
*
Boil Brussel sprouts until tender, leaving them whole but trimming off the old
foliage. Drain and pack into clean jars. Distribute dill and garlic evenly among
the jars.
Mix water, vinegar, salt and pepper in a saucepan and boil for 5 minutes.
Pour vinegar mixture over sprouts, leaving a 1/4" headspace. Check for air bubbles
and adjust headspace if needed.
Process in a boiling water bath for 15 minutes. Adjust time according to altitude.
* For more attitude, add chopped hot peppers to taste.
Makes: 4 pints
This recipe can be used as a salad base for mixed lettuces or eaten alone on
toothpicks as an appetizer.
6 cups Brussel sprouts (about 2 lb)
2 1/2 cups water
2 1/2 cups vinegar
3 Tbsp salt
1 tsp cayenne pepper
4 cloves garlic
4 heads dill or 2 tsp dill seeds
*
Boil Brussel sprouts until tender, leaving them whole but trimming off the old
foliage. Drain and pack into clean jars. Distribute dill and garlic evenly among
the jars.
Mix water, vinegar, salt and pepper in a saucepan and boil for 5 minutes.
Pour vinegar mixture over sprouts, leaving a 1/4" headspace. Check for air bubbles
and adjust headspace if needed.
Process in a boiling water bath for 15 minutes. Adjust time according to altitude.
* For more attitude, add chopped hot peppers to taste.
Makes: 4 pints
THANK YOU MASS!
Luv, I hope you have checked the files. Mass did a beautiful job of giving you the instructions for this. I hope you start adding lots of new photos. It is a lot of fun to share. A pix is worth a thousand words, you know. Thank you thank you thank you thank you, Mass. You da man!
