|
|
Post by Village Idiot on Aug 8, 2014 20:36:43 GMT -5
I planted a cowhorn pepper plant this spring, and today picked the first bright red one. It's about 8 inches long, and looks like one of these:  My question is, what the heck to I do with it? Are they a hot pepper? It looks like there'll be plenty more a bit later on. |
|
|
|
Post by Cornflake on Aug 8, 2014 20:56:00 GMT -5
Take a bite and see if it's hot. A small bite. Peppers are pretty unpredictable.
|
|
|
|
Post by Village Idiot on Aug 8, 2014 21:06:16 GMT -5
I think I'll have someone else take a bite and let me know if it's hot.
|
|
|
|
Post by drlj on Aug 8, 2014 21:13:14 GMT -5
Mail one to Hammond. He will eat anything.
|
|
|
|
Post by Village Idiot on Aug 8, 2014 21:25:36 GMT -5
Mail one to Hammond. He will eat anything. If there are any around in September, I'll give them to Hammond, or anyone else who wants them. Has anyone dried peppers before, without a food dehydrator? That was my original intent. |
|
|
|
Post by Cornflake on Aug 8, 2014 21:30:29 GMT -5
Yes, but I live in the desert and you don't.
|
|
|
|
Post by Village Idiot on Aug 8, 2014 21:43:54 GMT -5
Very true. I have a story about that, but I'm saving it until tomorrow.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 8, 2014 22:00:29 GMT -5
Cowhorn peppers are Cayenne peppers, not insanely hot, but hot. 30,000 to 50,000 Scoville units or about a 2.5 out of 5 on the heat scale.
|
|
|
|
Post by Village Idiot on Aug 8, 2014 22:31:40 GMT -5
Will you want any, Marty? If they're still going in September?
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 8, 2014 22:46:11 GMT -5
Thanks I would love some but nobody in my house will let me cook with them. If you don't have a way to dry them I suggest you pickle them. Peppers, cucumber and onions all chopped as a chunky pickled salsa.
|
|
|
|
Post by Village Idiot on Aug 8, 2014 22:53:48 GMT -5
Sounds like I should have a conversation with FC.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 8, 2014 22:54:46 GMT -5
Yup, he would know what to do.
Remove the seeds and coarse inside bits or you will have a pickled salsa with a little more zing than you expect.
|
|
|
|
Post by Marshall on Aug 9, 2014 1:31:38 GMT -5
Put them in the salad for IJam.
|
|
|
|
Post by factorychef on Aug 9, 2014 3:43:40 GMT -5
Wear rubber gloves when you mess with them !
|
|
|
|
Post by drlj on Aug 9, 2014 7:40:52 GMT -5
Put on a hazmat suit with goggles, make sure your life insurance and hospitalization policies are both up to date and just go for it. Chop, dice and slice and have fun. Just don't breathe the fumes.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Aug 9, 2014 8:47:27 GMT -5
Put on a hazmat suit with goggles, make sure your life insurance and hospitalization policies are both up to date and just go for it. Chop, dice and slice and have fun. Just don't breathe the fumes. They ain't that hot. For comparison a jalapeño pepper is 2,500 to 10,000 Scoville units or a 1.5 to 2 on the 5 point heat scale. jalapeños are so widely cultivated that they vary quite a bit. Be careful when working with any pepper, wear gloves or have a dishpan full of warm very soapy water standing by so you can easily wash your hands. |
|
|
|
Post by Cosmic Wonder on Aug 9, 2014 8:53:39 GMT -5
VI, chop one up, and toss it in a teriyaki marinade with some flank or skirt steak fo.r a day, then grill. Make you some good tacos.
Mike
|
|
|
|
Post by Doug on Aug 9, 2014 9:05:35 GMT -5
Duck tape 2 of them on the front of your car and pretend to be a Texan.  |
|
|
|
Post by drlj on Aug 9, 2014 9:16:55 GMT -5
My wife's family is Polish and making homemade horseradish is a big deal for them-- or, at least it was when they were younger. They actually do wear goggles while making it and they do as much outside as possible to avoid the strong fumes. It might knock a few birds out of the sky, but it is easier on the people.
Food should not be painful.
|
|
|
|
Post by patrick on Aug 9, 2014 22:31:37 GMT -5
Food should not be painful. Shout it sister! |
|
