Question

Do you pickle vegetables, Johanna? My son likes to add his own peppers to his own pickled, mixed vegetables - so fresh & distinctive from store-bought versions. David Kelley has a pickling recipe in the former group discussions where he spells out the right ratio of vinegar-strength to salt to keep vegetables crisp that often go soft. We were talking about Asparagas ... Your Habeneros are beautiful!

I've decided to make an Indonesian Sambal Badjak with mine. It will stay good sealed in a jar for a few months.

I use mine for a hot sauce. Put 1 cup water, 1/3 cup red wine vinegar, 1-3 chopped habaneros (depending how hot you want) 1 chopped red bell pepper, 1 Tblsp paprika, 1 tsp cumin and 1 tsp salt in saucepan. Bring to boil, simmer 10 minutes, then puree. When cool, store in refrigerator. Lasts for several months. Also freezes well.

I often dry them and have them ready for a variety of uses; recently I dried thoroughly then powdered a batch... great "spicey" addition to chilis!

I made some habanero jelly using yellow bell peppers and habanero s...ooooo, it was yummy! Hot but yummy!

Hot Pepper Jelly getws my vote. Delicious on cheese with crackers or as a "finish" to broiled chicken, steak or pork. I make it in 4 & 8 oz jars and they make wonderful holiday gifts. If you are new to canning and preserving the Ball Blue book is a great "primer", with very good recipes