I grow about 80 hot pepper plants a year although it's up to 90 so far this year. Plants include jalapeno, habanero, cayenne, thai hot, red chile, hot banana and birds-eye.
I became a chilehead early in life. I hated collard greens and we had collard greens alot. I tried some birds-eye pepper sauce on them once and was converted. Now I eat hot peppers on almost all my foods. I started the kids out eating small amounts of hot peppers and now have two young chileheads!
How about a really lousey picture of some peppers?
Jalapenos: I wash these and store them in zip-lock bags in the freezer. They stay in good shape for salsa's and cooking all year.
Habanero's: I make pepper sauce and relishes out of these as well as cook with them. I've tried to dry them with no success.
Cayennes: Wash and string them up. After they dry crush and sprinkle on food or cook with them. Looks great in clear jars.
Birds-eye: Chop some up and add to a clear jar. Pack the jar with whole Birds-eye and fill with 5% vinegar. This is the basic hot sauce sitting on a lot of southern tables.
A lot of people collect hot sauce. I like to try a new one every month. Here's
a long list of on-line hot sauce sources.
HOT SPOT
A few good pages for the chilihead
Jalapeno Cafe
International Chili Society
Wayne's Chili Page
Cybersauce Facts and Pic's
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