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Recipe Suggestions for all these peppers?

S

sporehead

I need help! I have nearly 20# of peppers from this year. They've been off the plants since Sunday and i want to use as many as I can before freezing most of them this weekend. I've already been through 15 recipes, found online, mostly fruity. My head hurts trying to find a different way to use these. I'd experiment but I dont have the money or time. I'm trying to get a lot of them bottled and shelf stable.

I will also be smoking, drying, and canning some that are still ok to do so before they rot.

Anything helps! Even more pickling recipes. I just want to make these go further. I'll be posting the recipes that i already used another day. See the link for what I have at hand. Thank you!
https://docs.google.com/spreadsheets/d/1rU2GBmMsvruORfmn4HGxh9qwtk4vSjnHSBTlq8iKQ-U/edit?usp=docslist_api
 
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Freeze now, you can smoke/dry later.
chop 'em up, stuff in a mason jar, fill with vinegar to preserve.
In either form you can drop some in just about anything you cook from scrambled eggs to ramen to a cheeseburger.
Peppers make great condiments as well as dishes.
You can only do so much when fresh, preserve them to save them and then think about it.
I have a jar of smoked ghost peppers that I filled with vinegar, any time I make something that calls for vinegar I use that hot smoky goodness (when mama's not home) ;)
 
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Hope this is not too late to help-
 
Pickled peppers and pickled pep/veg medly---Can also be done as a cold pack if the final product is kept refrigerated.  For shelf stable, do boiling water bath- Very Good Recipe!  I've done this several times, and have great feedback.  Much better than a straight Vinegar-&-peppers for eating the veggies ad peppers.
http://extension.colostate.edu/topic-areas/nutrition-food-safety-health/making-pickled-peppers-at-home-9-314/
 
This Thread has recipes that we made at a community hot sauce class.  Some milder, some hotter. 
 
Cooking by Color is a good way to look at sauces.  Blend peppers of the same color, varying heats and flavors will add to the sauce profile.  Other ingredients of the same or complimentary color usually work.
 
for heat levels-For reference, I recently made a 2 gallon sauce batch with about 6 fatalli peppers in it.  I would give it about a 3 out of 10 for heat.  One of the most common errors for new sauce makers is to make it too hot.  Keep in mind who will be enjoying (or not enjoying the sauces fi they are too hot) when working on the heat level.
 
You can freeze the peppers and make sauces out of them later, the only thing I would suggest to only use fresh peppers for is for a pickled item.  It just doesn't work to make pickled things with frozen peppers.  If you want to do some pickled items, use the above recipe and cold pack it (keep it refrigerated) for a bit more crispy chiles/veggies.  Boiling water bath for shelf stable but not quite so crisp.
 
Check out Making Hot Sauce 101 for details on the BWB etc!
 
More sauce recipes at- pepperfool.com
 
Good Luck!  Have Fun!  Post Pics!
 
SL
 
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Thankya both! I'll freeze what's been picked and experiment with the others that are ripening. Can i really smoke peppers after freezing? Any suggestions for wood type? I saw a lot of info on this but not sure what would suit me best. I have some cherry chips but wonder if it's too fruity.
 
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I haven't done that specific process, but I'm pretty sure YES you can smoke frozen peppers.
 
When frozen peppers defrost, they drop a LOT of water.  That needs to be taken into account when looking to smoke frozen peppers.  The final smoked chiles may be a lot more dehydrated than if smoking fresh peppers. 
 
I'm sure others have more experience with this, hopefully they will chime in.  Most fruit woods are good but again, hopefully others will chime in with their expert experiences with the different fruit woods. 
 
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Not for nothing guy's but smoking frozen peppers is a tricky process. Most peppers are smoked fresh due to moisture loss during the smoking process. I've tried a few methods most turning into a leathery jerky like or completely dried. I have had success with getting good smoke flavor by making a mash with all my ingredients for my basic sauce. Lay mash with liquid in large stainless rectangular pan. And smoke directly in pan as low a temp as possible I do this at 180 deg. Checking every couple hours adding more liquid as needed to keep mash moist. You may need to check more frequently at higher temp. After six hours I get an incredible smoky mash with liquid. Add vinegar to pan stir pour into pot and heat and process as you like.
 
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I pickled a jar each of some hab types and made some other stuff. I really should make more. This is an insane first year grow. I was hoping to sell a bunch locally but have not had a lot of luck. Hopefully next year I'll have more contacts for that.
 
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