What Do You Do With an Overabundance of Hot Pepper

[bluelacedredhead]

You have hot peppers for sale Down?? LOL.
No thanks. Don't need any more chickens right at the moment. Have to make room for the babies as we've begun hatching.

[sandbar]

bluelacedredhead said:

Hey Mike, I already do that

So, how do the eggs taste after that?

[sandbar]

Here's a favorite way for me to enjoy some dried hot pepper flakes ... it's quick and easy:

Take a flour, tortillia wrap.

Put in a layer of sliced luncheon ham.

Put in a layer of swiss cheese.

Sprinkle in as much hot pepper flakes as your taste desires.

Roll it up and heat/microwave.

I could go for one of those right now!

[gardenhappy]

When we lived in Michigan we put cayenne pepper powder in the chicken feed in the fall/winter season.It keeps their feet warm and they lay longer

[grunt]

Blue: Feeding hot peppers to chickens is an old trick of mine, to get them laying again if they have slowed down. Discovered completely by accident, through miscommunication about very hot mustard seeds, and transferred to the pepper patch. Gives the egg laying a bit of a jump start.

[bluelacedredhead]

Grunt, they are also good for treating Cocci in fowl. I recommended that very remedy to a friend for her flock just the other day.

[paquebot]

Oct 13, 2007 7:21:29 GMT -5 bluelacedredhead said:

Naw, the Hinkelhatz have very short stems and weren't braiding friendly.
Be-sides, I still have Big Jim's and Garden Salsa's hanging since 2006? 5?? Oh who am I trying to kid. They've probably been there since 1998 :

Dry them on strings. When I was a kid visiting relatives in Albert Lea, MN, one Mexican guy had his garage rafters draped with strings of red peppers that looked like they should have been on Christmas trees. That was in the mid-1950s before hot peppers were common in the North. I'll never forget the sight.

And this thread reminds me that I still have some TexMex little hot things hanging from the floor joists in the basement for the past 3 or 4 years. Still plenty of chili powder from my last batch so no need to mess with them for awhile.

Martin

[bluelacedredhead]

Martin, I'm thrilled to hear that I'm not the only person who dries peppers 'just in case'.

So instead of trying to thread them by tying them in bunches, or tying them to hang lengthwise as if I were braiding them (which never seems to work the way I imagine it should), I should just tie them horizontally as if I'm to string them across the mantle or an arched doorway?? TY. I'll try that next year

[orflo]

I make some sort of 'sambal', as we call it here: I mix the peppers (this can be nasty,
take care!), put in some salt, vinegar and olive oil, and put it in small jars, with some olive oil on top. It keeps the whole winter and whenever we're in for a hot meal, we use some of the struff, once opened, it should be refrigerated

[canadamike]

Well, knowing Frank, I would recommend buying a fine supply of Anusol too ;D

Must be as fiery getting out as it was coming in

[bluelacedredhead]

Orflo, Do you coarsely chop the peppers? Or are they ground up, say in a food processor?

[orflo]

I don't completely ground them, so it's more a mixture of completely chopped and some finer ground pieces (well, sometimes there are big surprises, whenever a piece escaped the chopping routine ;D ;D ;D). This works best when you've got thin-walled peppers; otherwise the moisture content is too high, these prepared thicker-walled peppers don't keep for a long time

[bluelacedredhead]

Ah, so it's a casual affair. I'm not to be too concerned about the texture. Actually, a chunk here or there would make it more fun to eat! TY