Gardening, canning, pickling and everything related
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used my last jar of fermented hot wax peppers to make some wing sauce -
used my last jar of fermented hot wax peppers to make some wing sauceRON PARRISH Would you be interested in sharing your recipe? I always like trying new sauces. Your’s look great.
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RON PARRISH Would you be interested in sharing your recipe? I always like trying new sauces. Your’s look great.
wdaly This was kind of on the fly. I had 3/4 gallon of fermented hot wax peppers that I blended and added sugar , dales seasoning, and vinegar and orange juice until I liked the taste and then thickened it up with corn starch
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used my last jar of fermented hot wax peppers to make some wing sauceRON PARRISH man your wing sauce looks great
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RON PARRISH man your wing sauce looks great
cdavis Thanks. I made this a little milder. Still like the fire stuff just cant handle it like I used too
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cdavis Thanks. I made this a little milder. Still like the fire stuff just cant handle it like I used too
RON PARRISH I understand, but I guaranty just by the look of yours it is a lot more tasty & natural flavored & thus not too hot, than the store bought stuff. This is not coming out right, but I hope you get the point.
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RON PARRISH I understand, but I guaranty just by the look of yours it is a lot more tasty & natural flavored & thus not too hot, than the store bought stuff. This is not coming out right, but I hope you get the point.
calldoctoday Got it. I know what your saying
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calldoctoday Got it. I know what your saying
RON PARRISH
I was given 3 cases of these pablanos . I have have vac sealed and froze a bunch already. Anyone got any ideas or recipes to use the rest. I am seeing them in my sleep this week! LOL -
RON PARRISH
I was given 3 cases of these pablanos . I have have vac sealed and froze a bunch already. Anyone got any ideas or recipes to use the rest. I am seeing them in my sleep this week! LOLRON PARRISH That is one of my favorites, excellent flavor & not hot at all, even though Margaret thinks they are just a little. We eat lots of them. My son just picked a batch of real nice ripe red ones this morning along with some more Cubanelles. I direct freeze them & believe it or not, it works fine. I have smoked them slowly & dried them & then stored them in mason jars, which is wonderful, especially if you do not have enough sunshine & low humidity to do it in the Sun. I love smoking/drying them & they keep about forever it seems, especially if you put one of those little packets of desiccant crystal in them. You of course can process them in water or oil & that always works, even refrigerator pickling them will last for a little while. However, they will keep fine for a few weeks in the refer & if you are like us, you will eat a lot of them up that way alone & they are wonderful in all sorts of recipes & everyday meals.
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RON PARRISH
I was given 3 cases of these pablanos . I have have vac sealed and froze a bunch already. Anyone got any ideas or recipes to use the rest. I am seeing them in my sleep this week! LOLRON PARRISH As far as special recipes go, I am sure there are a ton of them out there, like enchiladas, Chile Relenos, Chili period, stuffed, etc. I have them incorporated into a lot of recipes. Then you can just use them for scrambled eggs, omelets, different general foods, tuny fish sandwiches, salsa, etc.
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RON PARRISH As far as special recipes go, I am sure there are a ton of them out there, like enchiladas, Chile Relenos, Chili period, stuffed, etc. I have them incorporated into a lot of recipes. Then you can just use them for scrambled eggs, omelets, different general foods, tuny fish sandwiches, salsa, etc.
calldoctoday Thanks for the info. The one thing my research showed me is that when they turn red and then dried they are called anchos. I did not know that.
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calldoctoday Thanks for the info. The one thing my research showed me is that when they turn red and then dried they are called anchos. I did not know that.
RON PARRISH Yes, that is correct. Poblanos & Anchos are one & the same basically.
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RON PARRISH
I was given 3 cases of these pablanos . I have have vac sealed and froze a bunch already. Anyone got any ideas or recipes to use the rest. I am seeing them in my sleep this week! LOLRON PARRISH Looks like chile rellenos will be on the menu or tortilla soup. I’ve smoked some in the past, peeled and put under the skin on a turkey breast or a whole chicken or turkey.
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RON PARRISH
I was given 3 cases of these pablanos . I have have vac sealed and froze a bunch already. Anyone got any ideas or recipes to use the rest. I am seeing them in my sleep this week! LOLRON PARRISH I can’t take heat anymore either
but still love the flavor 
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RON PARRISH
I was given 3 cases of these pablanos . I have have vac sealed and froze a bunch already. Anyone got any ideas or recipes to use the rest. I am seeing them in my sleep this week! LOLRON PARRISH those are some good looking pablanos. Good luck with whatever you decide to do with them.
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RON PARRISH I can’t take heat anymore either
but still love the flavor cdavis I still like the heat, just cannot take as much as I used to or even close, but have always & will always love the flavors. We eat a lot of peppers to get that flavor & there good for you too!
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calldoctoday Thanks for the info. The one thing my research showed me is that when they turn red and then dried they are called anchos. I did not know that.
RON PARRISH One other thing I forgot to mention is when you smoke or dry them, especially if you are doing the ripe Ancho peppers (you can do it with the green Poblanos too though) not only can you store them dried as I mentioned, you can grind your own fresh chili powder. We don’t even buy store bought any more as the home ground takes it to a whole nother level & you can just store it in a mason jar in the refer. It is not the same as the store bought either as the other spices are not in it, so you have to make sure to add the Comino & Coriander, whatever suits you, etc. to your recipes using chili powder. I remembered you & this thought when I was making homemade beefy smoked enchiladas last night.
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RON PARRISH One other thing I forgot to mention is when you smoke or dry them, especially if you are doing the ripe Ancho peppers (you can do it with the green Poblanos too though) not only can you store them dried as I mentioned, you can grind your own fresh chili powder. We don’t even buy store bought any more as the home ground takes it to a whole nother level & you can just store it in a mason jar in the refer. It is not the same as the store bought either as the other spices are not in it, so you have to make sure to add the Comino & Coriander, whatever suits you, etc. to your recipes using chili powder. I remembered you & this thought when I was making homemade beefy smoked enchiladas last night.
calldoctoday Thanks very much! I now know what I am going to do with the rest. My own chili powder WOW!
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calldoctoday Thanks very much! I now know what I am going to do with the rest. My own chili powder WOW!
RON PARRISH You are very welcome. I hope you enjoy it at least half as much as we do.
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Talking about strange weather. We are still getting all sorts of peppers, got six more eggplants, three more Butternut Winter Squash, and a few Straight Necked Summer Squash, even have a beautiful matter plant coming up volunteer. Crazy as it was in the low 80’s just the other day & it is not even two weeks till Christmas.
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