Tabasco Peppers

At least in Texas, where the weather and women are hot and the peppers are hotter, it is easy to grow (even on a balcony) tabasco, chili pequines, and other varieties.   The reward is a seasonal zesty addition that you can enjoy all year.  This post will focus on the tabasco pepper.

When tabasco peppers turn red, harvest them and blanch in hot water by dropping into boiling water for 2-3 minutes.

Heat to boiling, 2 cups vinegar with 1 1/2 cup water  (kitchen will smell very vinegary).  You can add addition spices here such as pepper corns or bay leaves.

Put tabascos in clean, sterile canning jars with onions and garlic or alone, and cover with hot vinegar mixture.  Screw lids on and let jars cool. Store in the fridge for the next time you want a little pop to your beans, soup, chili, or cornbread.  Peppers and vinegar can all be used for a variety of recipes.  John thinks the tabasco vinegar will be especially good with fried fish….we will keep you posted!

As with all peppers, the Scovill units of hotness are an indication of how much pop they will give.  Canning the tobascos tends to make them less hot than fresh, but always check with a taste test before adding to a recipe.

I thought these could be a great guest or hostess Christmas gift, arranging different green and red peppers in smaller jars!  Very festive and since they are abundant in farmers markets right now for pennies, here’s to pre-planning for holiday fun.

Quick Tabasco snack

**Spread goat cheese on butter crackers and top with thin slices of the tabasco peppers for a quick appetizer when guests drop by unexpectedly.  Goes great with wine, beer or vodka!!