jeanf wrote:
Lisa, my mom finely chops hot pepper and covers in oil to drizzle on things. Needs to be kept in the fridge (at least that's what I think) but it last forever that way. Drizzle the oil on sandwiches or pasta.
Thanks for the ideas. They were starting to go bad so I just cut them up, put them in a food processor with a green bell pepper, three cloves of garlic and 7.5% of their weight in salt. After processing, I put the mash in a pint and a half jar and put an airlock on it. We will see if it is even edible after fermentation or if it is too spicy.
--Lisa