On a goof, I grabbed a habanero and jalapeño plant at Lowe's a couple of months ago and planted them in an old cattle trough planter the previous homeowner left behind. I let them do their thing without much attention and they've exploded.

I eat jalapeño raw with most meals, so I have those covered. However, what about the habaneros? I found a Rick Bayless recipe for hot sauce, but that won't take too many. Can I pickle them like a jalapeño? Maybe with a little sugar to tame some of the heat? Most recipes only call for a couple and I'm looking at 20-30 on the bush right now with plenty more to come.

We had a similar situation. Had about 30-40 habaneros picked from our garden. My girls originally picked them out to plant because they liked the orange color. I took them with some garlic, roasted about 20 minutes, then pure with some cilantro and vinegar and made some very hot table sauce. Its good on fish tacos or really anything you can add some crema on as well. It saved about a month in the fridge.

Vacuum sealing and freezing has worked well for me. I try to seal them in smaller batches (4-6 per) for single use. Usually last around a year or two.

Maybe a jelly as well?

Cowboy candy

https://www.foodiewithfamily.com/candied-jalapenos/

Max06 said:

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Cowboy candy

https://www.foodiewithfamily.com/candied-jalapenos/

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This. :0

Skin peaches and boil them with some sugar. Roast the peppers on a grill. Put them in with the peaches and pure. Makes a great sweet and hot table sauce. Also have done it with mangos and it is good too.

Username checks out!!!

Tabasco said:

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Just did this yesterday, japs and habs. I have my first scorpion pepper plant ever that is just now producing, and plan to do it with those too.

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Is that some kind of bourbon char with insane spice?

No, the lower pic is 100% smoked/charred habaneros, ground up whole seeds and all. So good, trust me.

Had to google bourbon char because I was not familiar with the term, so I realize it was in jest. I have heard of toasted heads, but not Bourbon char. I'm a beer and vodka guy, but I went through a short phase where I drank Buffalo Trace, but I had to self ban because it made me so weird things.

country said:

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Skin peaches and boil them with some sugar. Roast the peppers on a grill. Put them in with the peaches and pure. Makes a great sweet and hot table sauce. Also have done it with mangos and it is good too.

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I've cooked all kinds of different hot sauces. And this one Sounds amazing.

And very simple

I wound up coming across a hot wing recipe that called for 20 habaneros. I used all of the ripe ones on my bush, but have another batch coming in, now.

Stick of butter in a pan
Add in 2 heads' worth of chopped garlic and cook until soft
Add 20 habaneros (seeded and chopped) and cook until soft, approx 3 minutes
Mix in 1/4 cup of Franks, 2tbs creole mustard, a dash of Worcestershire sauce, pinch of salt, and a few grinds of black pepper.
Add in 1/2 to 2/3 cup honey to taste

I only put in about a 1/4 cup of honey because I was worried about it being to syrupy. Next time, I'll just chop the habaneros without seeding - I wanted more heat. The sauce wasn't very spicy - it was very close to CFA's Sweet and Spicy Sriracha sauce, IMO.

Sadistic. I like it.

You can make a fermented sauce with habeneros too. Grind them in a food processor, and weigh that mash. Add 2.25% of that weight in salt. Put it in a jar with a one-way valve, and let it ferment for two weeks. Once it's done, you can thin it with some vinegar if desired.

You use pickling salt or just regular iodized stuff?

I should have been more specific. Pickling salt only.

Infuse some vodka with them.

Pickled mine this year the same way I pickle jalapeños. Turned out great. I had to soften them in boiling water a bit to make them fit in the jar. I only had 1/2 pints.