Comments on: Cayenne Peppers

By: Benito

Benito — Wed, 01 Sep 2010 23:31:48 +0000

Thanks for sharing your ideas Melissa. I have to try that with my cayennes this year. They are just starting to ripen, I’m expecting at least a couple hundred pods…

By: Melissa

Melissa — Tue, 31 Aug 2010 18:34:06 +0000

I grow these every year. I use them green for salsa’s and for chop a bit up and put them on top of a Cheddar Burger with Cilantro and a dab of Mayo.

Once they turn red I like to dry them in a brown paper bag and once they are so dry that they crumble, I remove the seeds and grind them into a fine flake or powder and use that in sauces and other dishes for a nice kick in the pants. Store bought pepper flakes are full of seeds. I prefer less of those.

By: Benito

Benito — Sun, 22 Aug 2010 15:24:55 +0000

It’s fine to use, If you leave it out on the counter for a couple days, it should change to more of a uniform reddish color. It’s fine to use if you have a long green one. You will find that the flavor and heat will be best throughout the pepper if you let it mature to a ripe cherry-red color. I have hundreds of green cayennes on my plants right now, but in a few weeks, I think I will be O.K.. Thanks- ol’ Benito

By: Camille

Camille — Sat, 21 Aug 2010 12:39:40 +0000

I have one pepper that i think was left on too long and is now multicolored and twisted and really dark at the top; is it still OK to use?

also, how long are these supposed to get? because I have one that’s 10 inches long but still green

By: Mike Vez

Mike Vez — Fri, 30 Jul 2010 19:23:43 +0000

this site is great/ i love i t thanx’s

By: Cherre

Cherre — Wed, 30 Jun 2010 02:58:53 +0000

Julie,
Pack the peppers in sterilized, jars, bring white vinegar to a boil, pour over peppers. (Nope, I don’t use salt or any other spices!) Seal jars by placing them in a water bath (place jars on a rack in a deep pan, fill with water to cover jars, place lid on pan, bring to slow boil, and boil for approx 10 min.) Do not place the jars directly on the bottom of the pan. They will burst. This recipe makes the kind of pepper sauce you eat on greens, peas, etc. (The vinegary kind). You don’t have to chop up the peppers–pack them whole. I have canned for years, and my mom/mother in law taught me how to can–this recipe always worked for us!

By: Jarrod

Jarrod — Tue, 29 Sep 2009 20:50:05 +0000

Julie, you can do half water and half white vinegar. Cut the ends off the peppers before putting them in the jar. If you freeze them the only thing you will be about to use them for is cooking because freezing them makes them really mushy. Try out one of the following.
3 cups distilled white vinegar
2 teaspoons salt
2 pounds cayenne or jalapeno peppers, seeded and chopped
Simmer vinegar, salt and peppers for 5 to 10 minutes.
Process in food processor or blender. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.

Or Dry them either in a dehydrator or by hanging them to dry. Makes a good spice.

By: Julie Ledbetter

Julie Ledbetter — Tue, 22 Sep 2009 01:12:09 +0000

I have been given 2 bags of cayenne peppers. I want to put some of them in jars with vinegar but want to know if I should put some water & what spices to use? I don’t want to end up just sticking them in the freezer.
Thank you.
Julie Ledbetter

By: Debbi

Debbi — Sun, 23 Aug 2009 00:04:39 +0000

My family loves to eat them green raw just like you would a banana pepper. But I also have way to many

By: Kelvin

Kelvin — Fri, 24 Jul 2009 17:49:35 +0000

I grew cayenne peppers last year and picked them too soon because I didn’t know they would turn red (some had turned a little reddish).I know better now and I pulled the plant up because I didn’t know they would come back on their own.