That’s a good haul! What are we working with here? Cayenne, shishito, scotch bonnet (maybe?), sweet orange and… ancho? jalapeno?
My favorite use is to ferment them in a salt brine and then blend to make a hot sauce (recipe). You can also boil them in vinegar for ~5 minutes with some salt to make a louisana style fresh hot sauce (recipe).
That’s a good haul! What are we working with here? Cayenne, shishito, scotch bonnet (maybe?), sweet orange and… ancho? jalapeno?
My favorite use is to ferment them in a salt brine and then blend to make a hot sauce (recipe). You can also boil them in vinegar for ~5 minutes with some salt to make a louisana style fresh hot sauce (recipe).