Ideas for preserving too many hot peppers?

I have too many hot peppers this year. Ideas for preserving them or other ideas for what I can do with them? Besides giving them away which I already do.

I have already fermented as many as my husband will eat in a year.

Thank you!

I preserve my hot peppers either as pickled slices or I process them into hot sauce.

To be frank, I am still working on my hot sauce recipe but I really like having a sauce on hand that can dress up meals.

I like dried/dehydrated stuff. If you have a solar dehydrator, dice or slice your peppers and have a go at drying them over a few days and see how well they turn out.

Here at Wheaton Labs, we also have screens that we suspend near the ceiling so they're out of the way, and dry foods up there where the warm air collects. Both the outdoor and indoor methods work very well in our climate.

I ferment them and blend with onion and garlic to make a sriracha substitute to put in pretty bottles. They make great Christmas presents. Maybe dry some and make some dry rubs as well to give out with it.

OR dry them whole on strings and hang them in fruit trees and tomatoe plants to keep deer and squirrels away. Might even work to keep mice out of the house? I haven't tried it but I bet theres a way. Mammals dont like the smell or taste of it so they avoid it.

Another vote for drying them. Then you can crunch them up into powder or flakes and they will keep for a very long time if dried properly.

Julie, welcome to the forum!

Too many hot peppers,sad.

What kind of hot peppers do you have?

Jalapeno Jelly is a must for folks in Texas, maybe substitute the kind of peppers you have.

Other suggestions would be to make hot sauce, salsa, create chili pepper flakes or powders.

https://www.allrecipes.com/recipe/47520/jalapeno-jelly/

You can not preserve them to be used like fresh later. Many vegetables can be blanched and then frozen but peppers especially the hot ones lose their appealwith this method. Also if you he a lot of them, you will waste a lot of freezer space. Here are a few things you can  do.

1- Sun dry fully (dehydratetor also work). You can store them in cloth bags for several years.
- How to use them:  
a) put them in warm water before use to rehydrate. Use them as fresh pepper subsitute in stews etc.
b) Fry them in oil (avarage heat, short period) and serve with meal, espacially meats.
c) Do not throw away cracked or broken ones. Put them in blender and store as paprika powder.
d)  Dried bell pepper (eggplants as well) tastes great when you make  stuffed pepper with meat.
f) Blend some, crash some, add pinches of ginger, garlic and salt put them in heat resisten  jar, pour hot but not bubble hot oil to make chinese hot oil.

2- Slightly dry than smoke
- How to use them:  
Same as 1.

3- Slightly dry than store with virgin oil and herbs of your choice. (Instead of sun drying you can keep it in  salt for slight dehydratation but you have to wash the to remove excess salt.)
- How to use them:  
As garnish or appetizer (sweet or mild ones are better)

4. Ferment as whole to use as garnish and appetizer.

5. Chop 1st ferment (add spices of you choice or ferment as pure), >blend 2nd ferment, >turn in to hot sauce.

6. Boil chopped peppers with tomate and herbs, blend and store as mild hot sauce.

You can experiment by mixing different types of peppers for all of the above.

bon appetite

 

Between hot sauce, salsa, and chill-powder, I've never had too much. It sounds like a wonderful problem to have.

The suggestion above of smoking has merit. Smoked paprika is pricey in my area, and adds a nice bit of extra flavor to many things. If you don't have a smoker yourself, ask around and maybe someone will smoke a bunch and divide the results with you?