OTHER METHODS OF PRESERVING CHILE PEPPERS In "Fine Cooking" magazine a couple of months ago, as part of an article on gulyas (goulash) [the real thing, not porkolt, the stuff usually substituted in the US] the author suggested preserving crushed or pureed peppers with salt, and using the mixture in place of salt for a pepper flavor. I used 1 Tbs salt to a scant half pound of habaneros, and that's still fresh and sparkling in our refrigerator. It goes really well with pureed roast garlic and olive oil (about two tsp to a half cup) for a rich and spicy dip. Ride safe, eat dangerously, Martin Golding martin@plaza.ds.adp.com _________________________________________________________________ CHILES IN ALCOHOL Bill Walsh wanted to know whether any of us had used alcohol to preserve our hot stuff. In Bermuda the standard preservation method is to keep the chiles in a jar/bottle of sherry. I've done that too. The sherry is terrific in soup and the peppers are good in almost anything, having both the sherry and the chile flavor. I use dry sherry, but one could also use Chinese rice wine. I've also done serranos in gin and assorted hots in brandy. (It sort of depends on which bottle is coming to an end.) Chile pepper brandy is a terrific cold cure, too. Pour yourself a shot or two go and sit upon your bed; drink the chile brandy and lie down before you fall down. You should wake up and be cured. To make any of these alcohol preserved chiles, pack the washed and stemmed chiles into a glass container; fill the container with the alcohol of your choice and cover. I usually store it in the fridge just to be sure, but I've never had any moldy chiles and the stuff lasts and lasts. If I use more of the alcohol than the chiles, I just add more alcohol. Libby Goldstein _________________________________________________________________ > In Bermuda the standard preservation > method is to keep the chiles in a jar/bottle of sherry. > You can find these in the Mo Hotta Mo Betta catalog. I forget the brand name, but it will be obvious. They were out of stock the last time I ordered, but perhaps they have them again. I prefer habaneros aged in 160 proof vodka. Jim McGrath -- jimm@hi.com _________________________________________________________________ SMOKING PEPPERS There are really only two choices. You can dry jalpenos by cutting them in half, removing the seeds and placing them in the microwave on low power until they appear to be dry. It is best to follow this by placing them in a food dryer until they break when bent. But, the tastier way is to smoke them over hard wood. (I understand that pecan is the most popular wood in Mexico.) First, wash the pods and remove the stems. Then place them in a single layer in the smoker. Smoke them slowly until they are brown and very light in weight. The result: chipotles. And there is nothing better. kent kirkton _________________________________________________________________ Detailed instructions on making chipotles _________________________________________________________________ I've found that not only Jalapeno, but cayenne, serrano, and habanero smoke very well. Not only do they dry out faster than a dehydrator, but you get a nice smokey flavor. I use a water smoker that gets up to about 180 degrees. Michael Vernick vernick@sbcs.sunysb.edu _________________________________________________________________ This weekend I threw a pound or so of frozen Scotch bonnet peppers on the barbeque and roasted them until just a bit scorched, moving them around for an hour or so (used cherry wood plus charcoal to give a smoky flavor and sealed them in overnight. Next day dried them in the sun and they are great! pearlste@esvax.dnet.dupont.com _________________________________________________________________ PRESERVING HABANEROS IN HONEY Carefully wash whole pods after checking a few for mold on the inside. Submerge in honey. The honey prevents spoilage, and the peppers add heat and a nice flavor to the honey. The pods stay fresh and firm, and, when needed, are removed, washed and used just like fresh peppers. They don't pick up much sweetness from the honey. Mike Bowers mikeb@radonc.ucdmc.ucdavis.edu _________________________________________________________________ |Drying |Pickling |Freezing |Jellies |Sauces |Smoking|