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 Post subject: Re: Super hot serranos?
PostPosted: Thu Sep 03, 2015 11:54 am 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
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.


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 Post subject: Re: Super hot serranos?
PostPosted: Sat Sep 05, 2015 10:27 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
The peppers in question:
Attachment:
serranos.jpeg


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 Post subject: Re: Super hot serranos?
PostPosted: Sat Sep 05, 2015 11:06 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5128
Location: Portland, OR
Those look like serranos to me.

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 Post subject: Re: Super hot serranos?
PostPosted: Sun Sep 06, 2015 7:54 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 659
Location: W. Montana
They look like the serranos I see around here as well.


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 Post subject: Re: Super hot serranos?
PostPosted: Wed Sep 09, 2015 9:40 am 
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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


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