I have habanero peppers by the hundreds

[Botany]

anybody know about canning salsa?

[annabanana]

1. Wow! Hot stuff!

You jar it, I'll buy it!

[Inchworm]

2. I got buttloads off one plant last year

I smoked and froze in ziplocks. I still have many left and use all the time to spice up meals :)

:9

[The Midway Rebel]

3. Too hot to handle!

Them babies is HOT!!! Wearing rubber gloves, I split them in half with a butcher knife and dehydrate them well and toss them into a ziplock to store for winter. I toss one or two into a pot of chili or grind them up with other hot peppers in an old coffee grinder to make the HOTTEST chili powder known to humankind.

Also, we give a lots of them away to some friends from south of the border who eat them raw with a sandwich!

[NJCher]

4. will ask for directions

We had some last year and Mr. Cher made some fabulous hot sauce with them. It lasted for a long time and we used it at practically every meal. I will ask him for directions for you. And then I'm going to ask him to make some more for us!


Cher

[Kolesar]

5. You will need a pressure canner or a recipe with vinegar/lemon-juice/acid for a hot bath canner

I canned pepperoncini in vinegar a few years ago. It worked well.

[Tsiyu]

6. I got a bag of those cuties from a friend

never saw that variety before.

i was warned they were hot - don't use seeds - but I'm pickling them with the other peppers anyway :evilgrin:

Salsa is usually pressure canned but you can pickle them using the boiling water bath method. there's a post in Cooking and Baking.

Those sure are some purty peppers, Botany :thumbsup:

[Kolesar]

7. Paint little Jack-o-lantern faces on them and string them up over the front door