What Can I Do With Habanero Peppers For Canning Other Than Salsa

What should I do with the 30 habanero peppers I have in the garden?

You didn’t explain what you mean “what to do with them” so I will tell you what I think you mean lol!You can dry the peppers, once they are dried you can make flakes or powder them to sprinkle on food; you can freeze them for later use, you can pickle them…Preserving Habanero Peppers, hope this helps.If you live in a cold area and want to try overwintering the plants you can! Just cover the plants with a cardboard box {open the top flaps} stuffed with dried leaves or straw, also, to protect any plants during cold weather try this: I do it even here in sunny SoCal; just fill bottles with water {with lids to keep bugs out} and set next to your plants/trees. I use gallon milk jugs, clear glass or plastic juice bottles, {larger than water bottles} they will collect the suns heat during the day and distribute it at night as the weather gets colder. I use up to 4 bottles per tomato plant & I have the same tom & pepper plants going on 3 years now and have fruit all winter long…they ripen slower than summer.You can also put solar lights around them and some folks even use Christmas lights on their plants to provide warmth.

I have nearly 10 lbs of Habanero peppers. Aside from hot-sauce, what else can I make with these peppers?

Thanks for the A2AApart from Hot-Sauce, you can make Habanero Jelly (see recipe below). You can also make Salsa, Pickle them for later use or even make what we call in my homeland Achar which is a milder variation of Hot Sauce and can be used as a dip. See recipe belowIngredients for Habanero Jelly3 large fleshy orange bell peppers5 to 10 ripe habanero peppers1 1/2 cups distilled white vinegar7 cups sugar9 fl oz liquid fruit pectin (Certo or equivalent)InstructionsRemove stems, seeds and membranes from all peppers (use gloves when handling the habaneros...yes... seriously... USE GLOVES!). Put peppers and the vinegar in a blender and process until smooth. Combine pepper-vinegar puree and all the sugar in a non-corrosive pan. Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes. Remove from heat and strain through cheesecloth into another pan. Add pectin and bring to a full rolling boil while stirring. Boil about one minute, remove from heat and ladle into sterile jars.Ingredients for Habanero AcharYield: 1 cupIngredients½ onion, chopped 2 cloves garlic, chopped 1 tbsp vegetable oil 1 tsp curry powder 2 to 3habaneros peppers, thinly sliced 2 to 3 tomatoes, chopped Salt to taste Lime juicePreparationSauté the onion and garlic in oil until the onion is soft.Add the curry powder, tomatoes and habaneros , and simmer over a low heat until the tomatoes are cooked through and the mixture has a sauce-like consistency.Season with salt and lime to taste.Bottle in a clean mason jar.

I put my habanero peppers in my juicer and it made me some great hot chili juice. Is it safe to use? How can I considerably extend its shelf life?

As Robert Rister writes, your problem is going to be with bacterial (or fungal) contamination. Pure crushed peppers will spoil and spoil quickly, even if refrigerated. You can, as he suggests, can/bottle your product by essentially pasteurizing or sterilizing it with heat. This does change the flavor necessarily, but you may find that unobjectionable.An alternative is to use traditional preservatives like vinegar and/or salt. This is what's done with products like Tabasco-brand hot sauces. The acetic acid in vinegar will prevent most bacterial or fungal growth. A high salt content will as well. Again, either of these will alter the taste. It's up to you to decide what changes are acceptable and which are not.Keeping your product sealed (to prevent oxidation) and out of the light (to prevent degradation) are also of critical importance.

Is it a must to peel grilled peppers when making salsa or any other dish for that matter?

The skin of peppers is relatively tough. If you are making a dish with raw peppers, this is often a feature. The added “snap” is a great textural element that can play against other softer ingredients like tomatoes and avocado.But if you put peppers under the broiler or on a grill to char them, you are using them in a different way. You are trying to get some of that charcoal flavor into your salsa, and you do it by charring the outside of the pepper. The charred bit itself doesn’t taste good (it is more or less charcoal) but it works magic on the inside, mellows the peppers and changes their texture.Besides, it’s dead easy to peel charred peppers. First, char them either directly over a gas burner, under the broiler, or on a grill. Rotate them as necessary to get all sides blackened and blistered. Pull them off, and put them in a ceramic bowl. Cover them with foil or plastic wrap and let them sit until they are cool enough to handle. As they cool, they will steam from their own heat, and the skin will be loose. Once you can handle them, just peel the skin off, rinsing them under some water. You can then cut the top off, slice them down one side, and remove the seeds (again, just rinse them out.)

What is the best way to build a tolerance for peppers or hot sauce?

I’d recommend any hot sauce you like the flavour of. The thing about hot sauce, and chili in general, is that you can add as much or as little as you can handle. You simply add as much hot sauce as you enjoy.. and over time, without any other effort of your behalf, your tolerance will go up. The trick with doing this quickly is to eat a bit of chili every day. However, it will take time, and you’re best off not overdoing it; don’t try to rush this. Your stomach and digestive system will likely require more time to adjust than your mouth does.