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Old 05-24-2011, 01:18 PM
 
Location: Visitation between Wal-Mart & Home Depot
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Hi guys. I suddenly find myself with a lot more tabasco peppers than I know what to do with.

I'm hoping to find some ideas here for recipes, interesting preservation techniques, etc. etc.
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Old 05-24-2011, 01:53 PM
 
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Awesome.

I would dry them and grind/crush them for use in rubs, sauces, stews, etc....

Interesting to see what others suggest.
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Old 05-24-2011, 03:40 PM
 
Location: Visitation between Wal-Mart & Home Depot
8,309 posts, read 33,369,197 times
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Quote:
Originally Posted by bulldogdad View Post
Awesome.

I would dry them and grind/crush them for use in rubs, sauces, stews, etc....

Interesting to see what others suggest.
I love it that you suggested that. I just dried a batch in the dehydrator thinking it would make a good rub component for gnarly boars.

I also have some pickling in diluted vinegar in an old glucose dispenser bottle; we'll see if that works or not.

They're fairly hot. I fancy myself tolerant of capsaicin, but if I chomp a whole raw one I immediately have hiccups.
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Old 05-25-2011, 12:40 PM
 
25,631 posts, read 29,152,222 times
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Quote:
Originally Posted by jimboburnsy View Post
I love it that you suggested that. I just dried a batch in the dehydrator thinking it would make a good rub component for gnarly boars.

I also have some pickling in diluted vinegar in an old glucose dispenser bottle; we'll see if that works or not.

They're fairly hot. I fancy myself tolerant of capsaicin, but if I chomp a whole raw one I immediately have hiccups.
Nothing better that fresh of the vine peppers. I am spoiled because of where I live I can get just about any pepper from all over the world fresh.

I have some Jalapenos in my back yard that I let get orange and red naturally on the vine. Almost all commercial peppers are picked while still green. A fresh off the vine red jalapeno is a flavor to experience. Also fresh roasted. DAMN I want some salsa now.
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