Does anyone recipes using green chilies?

[Backyard_Pepper_Grower]

Due to very heavy rain and a potential calcium issue, I picked a couple dozen of my best cayenne chilies to save them from blossom end rot, which many of the chilies on my plants have been experiencing. I only picked the ones that had reached what is typically full size (based on the last time I grew this variety). Hopefully the calcium amendments I added and the week of 90 degree weather ahead of me enure that I can plant-ripen the immature peppers, but I need to do something with the green ones that I now have.

My question is can I make a tasty hot sauce with these green chilies? I can't remember for certain, but among the various green hot sauces that I've seen in the past, I think I've seen green cayenne... Thanks!

 

[POTAWIE]

Is there any heat or flavor to them as they are?

 

[RocketMan]

I had a friend give me a bunch of green cayennes that I'm going to throw into a fermenter for a month or 2. See what happens. I did try one on a pizza to get an idea of flavor/heat, flavor was cayenne and heat was bosut the hotest cayenne I've ever had.

Edit: Meant to add that these had to be the shortest Cayennes I've ever seen too. Here's a pic of some of them.

 

[Backyard_Pepper_Grower]

Potawie, I haven't tried them. Based on my experience growing cayennes in the past, their size and shape is that of mature cayennes minus the red color. To be honest, I dried all of my cayennes in the past so I couldn't really compare them to anything if I did taste a fresh one.

Rocket, I've never heard of a fermenter, per se. Did you buy it or set it up yourself? I'd like to try making a fermented style sauce. I wanted to at the end of last summer, but I got too busy with life and ended up pickling or drying most of my peppers.

Granted I haven't actually tried the cayenne, I cut one and it had a slightly more woody scent than say the sweeter tinge that a very ripe pepper might have. Most chilies turn red with enough time anyway, so I figured I could use greens to make a chili verde style hot sauce (if I'm not mistaken, Tabasco brand just uses green Tabasco peppers for their green sauce as opposed to using the reddened ones in their classic style).

 

[Vultture]

I'm about to make a huge post on here taking all the advice I learned from CM and RM...I just today got my polish fermentor...and have a bell pepper starter ferment going....
to answer your question...yes you can make a good (and hot) green chilie mash (fermented) with those green cayene peppers....
you seem to have a lot of them so take a bite of one...and see if it has the heat you want..... if yes and you have enough make your sauce...
if not then still use them but go to the market and buy some green jalapenos...serano's, and 3 or 4 habbeneros for heat.... and whatever else strikes your fancy...
make a sauce...see how it turns out....and then improve on it the next time..
V

 

[RocketMan]

BRG - a fermenter is what ever you ferment your peppers in. Some use tha really nice harsh pot, well its phonetically correct, while I use a couple of old Mount Dill gallon size pickle jars. It's up to you what you want to use.

V. - can't wait to see what you come up with!

Cheers,
RM