I may have enough peppers this year to accually pickle some. I'd like to
get your recipe for naturally firmenting pickles, i.e. how much salt to use
per lb. of pickles, etc. Thanks,

Lightnin Dave

Lightnin Dave wrote:
> I may have enough peppers this year to accually pickle some. I'd like to
> get your recipe for naturally firmenting pickles, i.e. how much salt to use
> per lb. of pickles, etc. Thanks,
>
> Lightnin Dave
>
>
I don't pickle them Dave, I make hot sauce out of them. Do a Google on
this group and you should come up with a zillion posts on "how to." HTH

George, out the door in two minutes to a reception

>I don't pickle them Dave, I make hot sauce out of them. Do a Google on
>this group and you should come up with a zillion posts on "how to." HTH

Yeh, I know. I meant fermenting when I said pickling. I remember reading
your post about making hot sauce, and I found it on the Pepper Fools site.
I have Hungarian Wax, cayenne, Cowhorn, Anaheim, New Mexico Big Jim,
jalapeno, some Pablanos and lots of tiny little Super Chilis. I wonder if
any particular ones work better or not as well for your hot sauce, and I
like a little less heat than many people also. I have dried most of the
cayennes and super chilis, but there are still quite a few left. Also,
quite a few of them will not be ripened to red before it's too cold to leave
them any longer. Can I still use them green for hot sauce also? Thanks...

Lightnin Dave

>I don't pickle them Dave, I make hot sauce out of them. Do a Google on
>this group and you should come up with a zillion posts on "how to." HTH

Yeh, I know. I meant fermenting when I said pickling. I remember reading
your post about making hot sauce, and I found it on the Pepper Fools site.
I have Hungarian Wax, cayenne, Cowhorn, Anaheim, New Mexico Big Jim,
jalapeno, some Pablanos and lots of tiny little Super Chilis. I wonder if
any particular ones work better or not as well for your hot sauce, and I
like a little less heat than many people also. I have dried most of the
cayennes and super chilis, but there are still quite a few left. Also,
quite a few of them will not be ripened to red before it's too cold to leave
them any longer. Can I still use them green for hot sauce also? Thanks...

Lightnin Dave

Lightnin Dave wrote:

> >I don't pickle them Dave, I make hot sauce out of them. Do a Google on
> >this group and you should come up with a zillion posts on "how to." HTH
>
> Yeh, I know. I meant fermenting when I said pickling. I remember reading
> your post about making hot sauce, and I found it on the Pepper Fools site.
> I have Hungarian Wax, cayenne, Cowhorn, Anaheim, New Mexico Big Jim,
> jalapeno, some Pablanos and lots of tiny little Super Chilis. I wonder if
> any particular ones work better or not as well for your hot sauce, and I
> like a little less heat than many people also. I have dried most of the
> cayennes and super chilis, but there are still quite a few left. Also,
> quite a few of them will not be ripened to red before it's too cold to leave
> them any longer. Can I still use them green for hot sauce also? Thanks...
>
> Lightnin Dave

I picked up a bag of green chile powder last time I was thru Deming. This stuff
is a bit *warm* but has a wonderful flavor unlike the red powdered chiles. It's
great in gravies, sauces, soups, cassaroles & enchilada sauce too! I believe I
would blanch, peel & seed the chiles then dry in dehydrator. The blanching will
probably kill off the enzyme that ripens them up to red so they'll stay nice &
green.
Edrena

Lightnin Dave wrote:

> >I don't pickle them Dave, I make hot sauce out of them. Do a Google on
> >this group and you should come up with a zillion posts on "how to." HTH
>
> Yeh, I know. I meant fermenting when I said pickling. I remember reading
> your post about making hot sauce, and I found it on the Pepper Fools site.
> I have Hungarian Wax, cayenne, Cowhorn, Anaheim, New Mexico Big Jim,
> jalapeno, some Pablanos and lots of tiny little Super Chilis. I wonder if
> any particular ones work better or not as well for your hot sauce, and I
> like a little less heat than many people also. I have dried most of the
> cayennes and super chilis, but there are still quite a few left. Also,
> quite a few of them will not be ripened to red before it's too cold to leave
> them any longer. Can I still use them green for hot sauce also? Thanks...
>
> Lightnin Dave

I picked up a bag of green chile powder last time I was thru Deming. This stuff
is a bit *warm* but has a wonderful flavor unlike the red powdered chiles. It's
great in gravies, sauces, soups, cassaroles & enchilada sauce too! I believe I
would blanch, peel & seed the chiles then dry in dehydrator. The blanching will
probably kill off the enzyme that ripens them up to red so they'll stay nice &
green.
Edrena