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What to do with all these Carolina Reapers?

DrOwl

DrOwl

Hi. I've grown my first harvest of Carolina Reapers this year along with Trinidad Scorpions, and Carribean Red Habeneros. The season is coming to an end here in Minnesota, and I have a ton of Reapers to pick yet. I'm waiting for some to over ripen so I can harvest seeds and then try to over winter one or two plants to get a head start for next year. I've made spicy pickles, my own hot sauce, and I've dried a bunch and have them in the freezer. As well as eaten some. [emoji91] Very tasty, and the heat is unbelievably extreme! But I do like it. And sharing is even more fun lol. Not sure what to do next.

Do some of you have some good ideas or recipes to share? What do you do with your super hot peppers?

Thanks for reading [emoji91][emoji48][emoji91]
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Austin set you right w the link for the puree.  You've already frozen/made hot sauce/dried some and made pickles, so the only other thing I could recommend would be pepper jelly.  Then I would probably dehydrate the rest of your harvest.  Dried pods don't take up room in the freezer and can be ground into flakes or powder and you can still use dried pods to make hot sauce.  
 
SmokenFire said:
Austin set you right w the link for the puree.  You've already frozen/made hot sauce/dried some and made pickles, so the only other thing I could recommend would be pepper jelly.  Then I would probably dehydrate the rest of your harvest.  Dried pods don't take up room in the freezer and can be ground into flakes or powder and you can still use dried pods to make hot sauce.  
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Great idea! I forgot all about the jelly. I have had some pretty tasty apple pepper jelly! Makes a great marinade as well. Thank you!

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I once got a MFRB of chocolate ghosts and scorpion peppers and decided I would make my first true ferment. 1 + years later, the sauce has mellowed down and is definitely tolerable in terms of heat and has great flavor. I know it's an investment in time, but totally fun and worth it
 
BigB said:
I once got a MFRB of chocolate ghosts and scorpion peppers and decided I would make my first true ferment. 1 + years later, the sauce has mellowed down and is definitely tolerable in terms of heat and has great flavor. I know it's an investment in time, but totally fun and worth it
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Definitely.. I actually would love to try this sometime. Sounds like some amazing pepper paste!

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Walchit said:
+1 on the jelly. I made strawberry/white grape, with reapers, ghosts, red habs, and a couple ripe jalapenos. I mix a couple spoonfuls with cream cheese and eat it on Ritz crackers. It is amazing
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My mouth is watering just thinking of it! Yum!

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Ashen said:
A good friend made some strawberry Reaper jam last year that was awesome. If you are interested I will ask him what recipe he used. Also Reaper beef jerky is damn good.
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Nice! Deer hunting season is coming up soon here. I was thinking some reaper venison sausage or bratwurst, and venison fire jerky as well. And I'm definitely making some jam/jelly. Sounds delicious

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SmokenFire said:
Austin set you right w the link for the puree.  You've already frozen/made hot sauce/dried some and made pickles, so the only other thing I could recommend would be pepper jelly.  Then I would probably dehydrate the rest of your harvest.  Dried pods don't take up room in the freezer and can be ground into flakes or powder and you can still use dried pods to make hot sauce.  
Click to expand...
 
 
DrOwl said:
Great idea! I forgot all about the jelly. I have had some pretty tasty apple pepper jelly! Makes a great marinade as well. Thank you!

Sent from my LG-H830 using Tapatalk
Click to expand...
 
 
Walchit said:
+1 on the jelly. I made strawberry/white grape, with reapers, ghosts, red habs, and a couple ripe jalapenos. I mix a couple spoonfuls with cream cheese and eat it on Ritz crackers. It is amazing
Click to expand...
 
 
DrOwl said:
My mouth is watering just thinking of it! Yum!

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Click to expand...
 
 
DrOwl said:
Nice! Deer hunting season is coming up soon here. I was thinking some reaper venison sausage or bratwurst, and venison fire jerky as well. And I'm definitely making some jam/jelly. Sounds delicious

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Click to expand...
 
My buddy just helped me harvest my reapers and scorpions to make jelly. I thought he was crazy, but he says its the best pepper jelly he's ever made.
 
DrOwl said:
Definitely.. I actually would love to try this sometime. Sounds like some amazing pepper paste!

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Click to expand...
 
more like hot sauce than a paste,. I used 2 large sealable bottles and had 2 airlocks. I think i used kimchi juice for the ferment, carrots, onions and maybe that was it? was a long time ago. blended 1 at 6 months and the other at 1+ year and then let them each settle. the 1 year one was definitely better 
 
​I can recommend this pineapple-mange-pepper jelly/jam recipe:
​https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/pineapple-mango-hot-pepper-jam
​
​We produced a batch from Bhut Jolokia and used probably ½ a cup of extremely finely chopped peppers (only change in the recipe*; motivated by cayenne/habanero being quite a bit less hot than ghost) which gave it a great hotness (neither too mild or hot for my taste). Fresh pineapple and mango, not canned, was used. Be advised though, the sugar does actually decrease the hotness so do not feel too afraid to use quite a bit. Taste? Very, very good, even on something as simple as a buttered toast!
​
​* Well, OK, we also added a very slight amount of sodium glutamate (same amount I would dare to use of salt) just because it makes almost everything taste richer.
 
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