Habenero bush

kcult

kcult

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This is my first habenero jabanero habanaro bush.

It's growing good and has peppers on it, but when do I pick them? I ain't ballsy enough to just eat them and figured I would attempt to make a sauce from them.

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I wait till they are a yellow to orange color .
Did I give you a sample of my ghost pepper sauce last year?
 
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Yeah, wait till orange. The what I do, is split them in half with a knife, wash , and freeze them for cooking throughout the year.

You probably won't ever eat them raw. At least more than once.

They're good in salsa/sauces and cooking though and they'll keep a good long time
 
pick some small green ones and make pepper vinegar with them, it's the bomb. Pour it over cabbage, collards, etc.
 
Yep pack a bunch in vinger and put that in a salad oil container and use that for hot sauce. Or string em up, dry em out for a few weeks and grind them up with a mortar and pestle and use for chili powder. Habaneros are a bit too hot for anything else. I use jalepenos and serranos for nearly everything a hot pepper can do

Have a friend who makes sauce with ghost peppers and carolina reapers. I prefer my food not to be weaponized in the million plus scoville unit range
 
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Making a hot sauce that is as good or better than what you can buy for $5 in the store is tough. You'll likely waste a bunch of good peppers. I'd go with just using them in recipes. Chili and wings sauces would be ideal. I have a brutally hot sauce recipe and some suggested changes I make if you are interested. I'll habe to hunt down the exact formula.
 
I hope you like them better than I did the ones I grew years ago. I de-veind and de-seeded a couple of them after they turned orange and sautéed them with tomato and okra like I did with jalapenos. Dang things tasted like kerosene smells...
 
Yellow/orange.
I mostly dried mine.
Would toss one or two fresh in when making salsa. Habeneros aren't all that hot.

Being potted you can bring it in over the winter. Mine always produced far better year two.
 
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Don said:
I hope you like them better than I did the ones I grew years ago. I de-veind and de-seeded a couple of them after they turned orange and sautéed them with tomato and okra like I did with jalapenos. Dang things tasted like kerosene smells...
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This worries me. I like the smell of gasoline, but not kerosene.
 
And I love the flavor of jalapeños, but prefer them to not have competitive eating heat. I like hot, but the heat should be an accompaniment, not the lead singer.
 
BASIL said:
I wait till they are a yellow to orange color .
Did I give you a sample of my ghost pepper sauce last year?
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I do that with the last harvest of the season. Take them all, out them in the Vitamix, seeds and all, vinegar, and salt. Makes for one very potent got sauce. Thick too.
Last season was lemon peppers, habanero, jalapeno, and ghost peppers.

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JohnFreeman said:
Yeah, wait till orange. The what I do, is split them in half with a knife, wash , and freeze them for cooking throughout the year.

You probably won't ever eat them raw. At least more than once.

They're good in salsa/sauces and cooking though and they'll keep a good long time
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I put a whole one in my eggs in the weekends. Still eating peppers from kast season doing just what you did.

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Just make sure you wash your hands good before taking a leak... Wholy fire down below lol I glove up from now on when dealing with hot peppers.

I made this last month it was pretty good. Next time I plan to double the onion and add garlic. I seeded half and threw in half but I think I'll seed them all next time. http://www.food.com/recipe/rons-afterburner-mexican-hot-sauce-181614

I planted 4 plants this year. I usually wait until they are a nice uniform orange color. A few years back I tried drying them out in a dehydrator. It worked good and then coated them in poly to try and preserve them for hanging... worked ok until these little beetles found them and made a mess all over the place.
 
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tod0987 said:
Just make sure you wash your hands good before taking a leak... Wholy fire down below lol I glove up from now on when dealing with hot peppers.

I made this last month it was pretty good. Next time I plan to double the onion and add garlic. I seeded half and threw in half but I think I'll seed them all next time. http://www.food.com/recipe/rons-afterburner-mexican-hot-sauce-181614

I planted 4 plants this year. I usually wait until they are a nice uniform orange color. A few years back I tried drying them out in a dehydrator. It worked good and then coated them in poly to try and preserve them for hanging... worked ok until these little beetles found them and made a mess all over the place.
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The burn is worse on your eyes. Ask me how I know. :(
 
Several year back I had a bumper crop of Habenero and Serrano chilies and pureed them in vinegar with a blender for longer term storage. I would strain the vinegar puree and used that in both a hot sauce and pepper jelly.

I still have a jar or two of a peach-habenaro jelly I made. I found that the peach and habenero taste goes well together and then the heat kicks in. Served it on crakers, cream cheese, and as little or as much of the jelly as you dared.

I can dig out the recipe if anybody is interested.
 
Buddy of mine right up the road has 3 or 4 every year that get as big as small Christmas trees. And they're always loaded with orange . They're beautiful. And he doesn't even eat the peppers.
 
So.....who has the reciepe for homemade pepper spray ;)

Actually i make a garlic and jalepeno spray that keeps the bugs off and kills some viruses also.
 
Ikarus1 said:
So.....who has the reciepe for homemade pepper spray ;)

Actually i make a garlic and jalepeno spray that keeps the bugs off and kills everything it touches also.
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FIFY
 
Habaneros aren't my favorite tasting pepper, but they are killer in guacomole.

Would love to grow some Carolina Reapers & some ghost peppers. A buddy brought me some pickled Reapers from another friend of his. Best tasting pepper I've ever tried, but would paralyze yer face. Good stuff.
 
I use these (and other hots) peppers, dehydrated along with garlic cloves and red onion. Get the smallest cuisinart, full face respirator, and all ingredients mixed and choppped to dust. Store dust in jars as bags always get infested with webs and such. Make sure nobody walks thru your work space as it will be painful and you will catch hell!! I put it on everything and if you want it hot just shake on a lil more.
Rooster
 
Bunsen said:
Several year back I had a bumper crop of Habenero and Serrano chilies and pureed them in vinegar with a blender for longer term storage. I would strain the vinegar puree and used that in both a hot sauce and pepper jelly.

I still have a jar or two of a peach-habenaro jelly I made. I found that the peach and habenero taste goes well together and then the heat kicks in. Served it on crakers, cream cheese, and as little or as much of the jelly as you dared.

I can dig out the recipe if anybody is interested.
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i would be interested - sounds like a good combo.
 
A forum member from the "old site" once gave me a bunch of peppers and I preserved them using various methods. One of the things I did was fire roasted habaneros. I would eat one of the things and a few minutes later my intestines would ache.
 
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