OK Bannana peppers out the ying yang

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dave17a

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Original poster
Dec 23, 2012
900
91
west central Mo
Just freeze them? Did smoke some while back. Can't find em. Wife did something withem. Thinking of smoking red ones. Thanks for any input.
 

dave17a

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Thread starter
Dec 23, 2012
900
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west central Mo
 Oh yea and pepericinoes. if it spelled right. Got a ton of them. Bought 2 plants and they are crazy loaded
 

DanMcG

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Feb 3, 2009
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Central NY
I use to slice, then freeze them when I had to many. This year all I grew were Thai's and I like to dry them.
Last years Hungarians I smoked, then air dried...then ground into a powder. I sprinkled that stuff on everything :biggrin:
 

dave17a

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Original poster
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Dec 23, 2012
900
91
west central Mo
Oh yea pickled many bannana peppers. Just don't get et much. Have put jalapenos withem, garlic and dill. Ho hum just looking for something different. Might slice some up longways and smokem and put in dehydrater. Thanks for all the replies, Dave
 

jayj123

Fire Starter
Aug 2, 2011
51
11
Little River, SC
Dave, I'm sure you already did something with them, but here's something to think about for next year. What I did with most of my jalapenos this year was make hot sauce, as all the ones I pickled last year are still here... I slice the peppers and cook them in a pot with some vinegar and a few cloves of garlic and salt. Just enough vinegar to keep the steaming, then when they soften a little, I put the whole thing in a blender and puree. I've done it two ways, 1 is a thick sauce that is almost like sirachi and the other is thinner, more like Texas Pete or Franks. The only difference is how much vinegar you add while pureeing. If they get too thin on you, just put them back in the pot to reduce. The flavor is so fresh and delicious. I jar them in pint jars, just like the pickled ones.

Didn't try it with Bananas, but have thought about how good a mild pepper sauce would be. Something for next year!
 

dougmays

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Nov 18, 2010
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Gainesville, FL
yea i would play around with sauces...banana peppers would give you a nice mild flavor! You should smoke them and try a bananna pepper "chipotle" sauce....molder then smoked jalepenos 
 

cappyr

Meat Mopper
Oct 26, 2013
210
25
South Louisiana
We do all the usual things but we also stuff em and put them on the pit for appytizers.  We split em length wise and the stuffings are endless use ya imagination.  Then we put em on the hot side for a few minutes to get toasty.  They make great 2 bite appys.  We use them also in pepper jelly they kinda turn down the heat of our cayenes and add a green dimension to the jelly.
 

dave17a

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Original poster
Thread starter
Dec 23, 2012
900
91
west central Mo
lots of diff. ideas All looks like new directions instead of just pickle. Havent tried any of what I smoked yet. Thinking of chili or stew. Got the bells too that I smoked.
 

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