Hey to all Pepper growers (Pepperhead212, Dave), I have searched these forums for over 30 min. and I haven't found my answer yet. Sorry if I am repeating a question.

What process do you use to grind chili peppers, and do you remove the seeds first?

Thanks,

Ria

Are you talking about grinding fresh, reconstituted, or dried chilis? Dried ones I grind to a powder in a spice grinder, and do it outside! I never bother removing the seeds.

Fresh and reconstituted depends on the recipe...sometimes in a blender, FP, or a mortar.

Dave

Thanks Dave. My chilis are not going to be as potent as yours are. But yeah, I mean chilis dried in a dehydrator.

Have a good Mid-Summer!

Ria

I grind my dried peppers inside but have learned to put a coffee filter under the lid and do not imediatly remove the lid after grinding

I use an extra electric coffee grinder. Good idea to line w/ a filter – I hadn't thought of that. Chili dust is not something you want to be breathing.

Does anyone have a good recipe for a homemade pepper sauce (akin to Tabasco, red and/or green)?

I use an old blender to grind my flakes. I "jog" the power off & on till I get the right consistency. I don't want to make dust out of the dried peppers, I don't remove the seeds and I do the grinding outdoors. Never thought of the coffee filter but that's a great idea & will be using one this year.

Here's a couple sauce recipe's from "Pepper Joe"...

Enjoy,
Bob


PEPPER JOES HOT SAUCE (MEDIUM HOT)

- 12 jalapeno peppers
- 8 tablespoons red wine vinegar
- 1 whole lime
- 1 tablespoon sugar
-1/2 tbs. salt
-1/2 tbs. onion powder
-1/2 tbs. garlic powder
Cut hot pepper in half and remove seeds. Drop in boiling water for 30 seconds to blanche. Squeeze juice from lime and combine hot peppers with all other ingredients in blender and chop. Then put on high speed to blend all ingredients together. Store in an old hot pepper sauce bottle or catsup bottle and store in fridge. It's simple to make and 100% natural.
For a hotter gourmet type read on...

PEPPER JOE'S ISLAND HOT SAUCE (A 10 ON THE PEPPER JOE HEAT SCALE)

- 12 habanero peppers
- 2 carrots
- 1 lg. onion
- 6 cloves of garlic
-1/2 tbs. salt
-1/4 tbs. white pepper
- 1 lime
- 8 tbs. white vinegar
Cut habanero peppers in half and remove seeds. Drop in boiling water for 30 seconds to blanche. (handle with care) Remove peppers and put onion, carrots and garlic cloves into boiling water and cook until tender. Squeeze juice from lime and combine all ingredients and put in blender. First chop, then blend at high speed. done!
Just put in wide-mouth jar and store in fridge. Spoon out this hot sauce as needed. Delicious on cheesesteaks, hamburgers, pizza, or added to soups, chili, tomato sauce. Also can scrub garage floors.

Ya!
I take a variety of big chillies, remove the seed plug and break up by hand the very dried chillies.
I then load them into my Vita Mix, any blender should do and run it at full speed for a few minutes. I then carry the blender cup outside,
open it and return to the inside. Five minutes later I retrieve the cup and pour it's contents into a lidded container and do it again until I
run out of chillies.
That's what I do. Mostly because I don't know any other way!
Train

I dehydrate....then use a coffee grinder. I LOVE, LOVE, LOVE!!! my dried peppers....I do regular green peppers (my friends and family call it "green gold") and jalepenos...and anything my other gardening friends give to me as gifts. I'm not a "chunky" type person with my cooking, but LOVE the flavor! I've made mixes with the "powders" (anything that suits you!) and everyone loves them! My coffee grinder that is used is only used for my herbs/peppers/onions.....and I clean it with a dry paper towel...then on to a damp paper towel to make sure I get the "last" taste out of the grinder. Di

Good morning! Say it looks like I am going to have a good pepper year. It has been a few years, and it seems to me that the last time that I dried green peppers, they got quite bitter.

So can you dry geen peppers, or is there any other way to preserve them.

My son loves hot sauce, so I am trying the one above. Thanks Mrs. K

I string them up to dry, but you can pickle them. Just watch out for that Peter Piper guy.

Pestle and mortar might get you the best and stronguest flavor as the bruising will extract more oil then pulverising or grinding.

Mrs. K, you can freeze them. I julianne mine (cut them in 1/4" strip). Put in a freezer bag and use them all winter long for cooking and even salads.

My Mom used to freeze green peppers to use at a later time. She would wash the peppers, remove the tops, seeds and core, place the peppers on a cookie sheet in the freezer to freeze and then put them in gallon size freezer bags & toss them in. No par cooking, blanching, etc. I remember she would also stuff them with her stuffed pepper mix of ground beef or venison with rice, chopped onion, garlic & other spices. She said freezing them all seperately on a cookie sheet before bagging, prevented them from sticking together when she wanted to use them.

With the hot sauce recipes I posted; leaving the seeds & membrane in will add to the spice level pretty dramatically. If you remove the seeds & membrane you can always add more peppers if you want a hotter sauce.

Have fun!
Bob

Wow! Fantastic recipe for the Pepper Joes Hot Sauce. I made it yesterday, and we had big bunch of people for breakfast today, and they raved about the sauce on the egg dish. Flavorful, zippy but not too hot. It was easy and a great success. Thanks for a good one! Mrs. K

quote:

I do regular green peppers

Diane, I was intrigued by your recipe of drying and then grinding green peppers. I grow bell peppers as well, but I grow the colored ones and use them in salsa each year. I don't grow the green ones. However your post has me wondering.

1. How do you dry them so they don't rot while drying?

2. After you grind them what kinds of things do you use them for?

Adams - I use a food dehydrator...and have had great success. The peppers have a lot of water in them, so it takes several hours. Once they are dried, I grind them in my special coffee grinder - and add my "green gold" to meatloaf, speghetti sauce, lasagna, pretty much ANYthing that makes sense when I'm cooking! It doesn't matter to me what color they are, I just happen to do more with the green peppers, but I also do banana peppers, and I've been known to do the yellow and red sweet peppers too! I just put them in small containers and label them! Good for you for trying this! Post your results and what you've used them in! Di