Comments on: What to Do with a Surfeit of Jamaican Hot Peppers http://www.weareneverfull.com/what-to-do-with-a-surfeit-of-jamaican-hot-peppers/ Musings on Starters, Mains, Desserts and Second-Helpings... Mon, 01 Dec 2008 21:53:17 +0000 http://wordpress.org/?v=2.3.3 By: Terry http://www.weareneverfull.com/what-to-do-with-a-surfeit-of-jamaican-hot-peppers/#comment-3343 Terry Wed, 30 Jul 2008 15:02:11 +0000 http://www.weareneverfull.com/what-to-do-with-a-surfeit-of-jamaican-hot-peppers/#comment-3343 What to do with peppers?... I just returned from a trip to the Hope Bay area of Jamaica. While I was there a good friend and a couple of very cordial neighbors got together and gathered some of these peppers for us; red, green and yellow. They very carefully sliced them, using a fork & knife so as not to touch them with fingers! Then carefully arranged them in a glass jar along with sliced fresh carrots, onions, cho cho and pimento seed (this is what the locals call the seeds off of the allspice tree). Then filled the jar (seeds & all by the way) with distilled white vinegar and added a little sugar. These will keep for a very long time like this and can be removed and used in dishes or you can use the liquid in sauces etc... or just pull one out & eat it every now and then when you want to torture yourself. What to do with peppers?… I just returned from a trip to the Hope Bay area of Jamaica. While I was there a good friend and a couple of very cordial neighbors got together and gathered some of these peppers for us; red, green and yellow. They very carefully sliced them, using a fork & knife so as not to touch them with fingers! Then carefully arranged them in a glass jar along with sliced fresh carrots, onions, cho cho and pimento seed (this is what the locals call the seeds off of the allspice tree). Then filled the jar (seeds & all by the way) with distilled white vinegar and added a little sugar. These will keep for a very long time like this and can be removed and used in dishes or you can use the liquid in sauces etc… or just pull one out & eat it every now and then when you want to torture yourself.

]]> By: Jonathan http://www.weareneverfull.com/what-to-do-with-a-surfeit-of-jamaican-hot-peppers/#comment-106 Jonathan Thu, 01 Nov 2007 00:04:20 +0000 http://www.weareneverfull.com/what-to-do-with-a-surfeit-of-jamaican-hot-peppers/#comment-106 Thanks so much for this. We love eatingoutinharrisburg.wordpress.com! Thanks for this tip. I bet you we'll need an eye-dropper to produce the perfect amount of heat in a dish with this oil! Thanks again. - amy and jonathan Thanks so much for this. We love eatingoutinharrisburg.wordpress.com! Thanks for this tip. I bet you we’ll need an eye-dropper to produce the perfect amount of heat in a dish with this oil! Thanks again. - amy and jonathan

]]> By: paddydear http://www.weareneverfull.com/what-to-do-with-a-surfeit-of-jamaican-hot-peppers/#comment-105 paddydear Wed, 31 Oct 2007 21:47:28 +0000 http://www.weareneverfull.com/what-to-do-with-a-surfeit-of-jamaican-hot-peppers/#comment-105 Here's one idea, from a piece I wrote about my friend Chef Jim and his pepper garden: Ellen gathers a range of hot and sweet peppers of as many colors as she can find, then slices them into pieces about 2 inches long. She makes a single layer in a roasting pan, then pours olive oil over all until the bottoms of the peppers are covered. "It may seem like a lot," she said, "but you can continue to use the oil for all of the peppers you are preparing." Strew chopped thyme and chopped onion over the peppers and place the pan under the broiler, not too close to the heating element. When they start to blacken, turn the peppers and broil until they're fork-tender. Pull them and start the next batch. "I usually work on two pans simultaneously, so there's always another one waiting to go under the broiler," she said. When she's done, she saves the oil and uses it to flavor sautes. The whole piece is Mr. Hot Chile Pepper Man, found at http://eatingoutinharrisburg.wordpress.com/writing/ Here’s one idea, from a piece I wrote about my friend Chef Jim and his pepper garden:

Ellen gathers a range of hot and sweet peppers of as many colors as she can find, then slices them into pieces about 2 inches long. She makes a single layer in a roasting pan, then pours olive oil over all until the bottoms of the peppers are covered.

“It may seem like a lot,” she said, “but you can continue to use the oil for all of the peppers you are preparing.”

Strew chopped thyme and chopped onion over the peppers and place the pan under the broiler, not too close to the heating element. When they start to blacken, turn the peppers and broil until they’re fork-tender. Pull them and start the next batch.

“I usually work on two pans simultaneously, so there’s always another one waiting to go under the broiler,” she said.

When she’s done, she saves the oil and uses it to flavor sautes.

The whole piece is Mr. Hot Chile Pepper Man, found at http://eatingoutinharrisburg.wordpress.com/writing/

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