A customer of mine gave me a box of habeneros recently. as I pondered what to do with the pile of fresh butt whoopin heat I just inhereted. I had to rotate the smoked meat in the smoker and it hit me, smoke the peppers crush them and I now would extend the shelf life.
I made a gumbo with them and used two oz of flake for the heat in 3 gals of soup, but what I was suprized about was the nice smokey flavor that it brought out in the gumbo. So the next time you get a bunch of hot peppers don't let them go to waste throw them in the smoker. just another option, you could also do it to tomatos for smoked dried tomato. Thanks for your time Tim
I take a bottle of Vodka and add 2 habs inside the bottle. I let it sit for a few weeks and then use the vodka for bloodys. Make a small slit in the pepper so that the Vodka can seep in.
I take the Red Cayennes and string up and dry for crushed red pepper. The rest including Haberneros I pack in canning jars then I will boil vinegar and add a little salt to it and pour into the jars then I seal them up. I use the hot pepper vinegar for barbeque sauces and to pour on greens.
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