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Post by heavyhitterokra on Jul 22, 2021 20:05:44 GMT -6
Jalapeno Pepper Recipe Courtesey of Tahlequah Farmers Market Here is a favorite canning recipe from Rare Breed Farms called: Candied JalapenosIngredients· 1 1/2 lbs fresh jalapenos (about 30 peppers)· 1 cup apple cider vinegar· 3 cups granulated sugar· 1 tsp garlic powder· 1/4 tsp ground turmeric· 1/4 tsp celery seedInstructions1. Remove seeds and discard stems from peppers, then slice into 1/4" slices. Set pepper slices aside.2. To a large pot, add cider vinegar, white sugar, garlic powder, turmeric, and celery seed and bring to a boil. Reduce heat to about MED LOW and simmer for 5 minutes.3. Raise the heat to about MED HIGH to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again (to about MED LOW) and simmer for 4 minutes.4. Transfer the peppers using a slotted spoon to clean glass canning jars, filling jars to within 1/4 inch of the upper rim of the jar.5. Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes.6. Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4-1/2" from the upper rim of the jar.7. Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1-2 weeks (3-4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.Notes1. Recipe makes enough to fill approximately 2 pint sized jars.2. This recipe has not been tested with sugar substitutes or with reducing the amount of sugar - make changes at your own discretion and using your best judgement.3. Leftover syrup can be stored in glass jars as well. I love to add it to my macaroni/potato salad. It's also amazing brushed on bacon!
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Post by heavyhitterokra on Aug 8, 2021 5:19:36 GMT -6
Oiled Pepper Firecrackers! These are really good! My wife makes them a lot.The oil makes the crackers seem crispier and may actually help keep them better and crisper in our humid environment. She just stores them in the same gallon-size Ziplock bag as she uses to coat them with oil and the other ingredients. They turn out super crispy, and super spicey too! If the grocery store were to carry these, they'd not be able to keep them on their shelves. They probably ought to be outlawed, due to their addictive nature. I actually don't know how long they store? We always eat ours before they get very old.We don't use olive oil in the recipe because we don't trust it not to go rancid. We use canola oil instead. Though, if you weren't storing them long-term olive oil might be better?Ranch Seasoning – They sell packets of both ranch seasoning, and ranch dip mix. The seasoning has less sodium and will make these less salty than the dip. Either works, but we prefer the seasoning.Red Pepper Flakes – Feel free to add more or less to suit your tastes. Or substitute your own homegrown garden dried pepper flakes. Something like George's Murupi Amarela peppers might be good for this if your stomach can handle them. Personally, regular red chili pepper flakes are all my guts can handle.Canola Oil – Or any vegetable oil you prefer. We don’t recommend flavored oils here.Substitutions: Not into packaged ranch seasoning? Just use your own ingredients instead. A mixture of garlic powder, onion powder, your own homegrown, garden variety, dried pepper flakes, tomato flakes, onion flakes, smoked paprika, dried dill, and dried parsley. (Use your imagination). Salt to taste. INGREDIENTS:2 sleeves of Saltine Crackers about 80 crackers total.1 packet Ranch seasoning mix dry.2 tablespoons red pepper flakes more or less, to taste.1 cup canola oil.INSTRUCTIONS:Preheat the oven to 250 degrees and place a cooling rack on top of a jelly roll pan.Add all of the ingredients to a gallon-sized bag and seal.Shake and very gently squish the bag around to coat the crackers as evenly as possible.Pour the crackers onto a cooling rack/jelly roll pan combination and place in the oven at 250 degrees for 10 minutes.Stir the crackers and continue baking for another 15 minutes.Remove from the oven and allow to cool before serving.Store in an air-tight container.How To: This really is a super simple recipe. To start all you’ll need to do is dump the crackers and all of the other ingredients into a large zip lock bag. Seal it up and shake it well to get all of the seasoning coated on the crackers.All that flavor will soon get baked into the crackers!Bake: While your oven pre-heats prepare the crackers for baking by placing on a cooling rack over a jelly roll pan or over a regular cookie sheet. This will allow air to flow all around the crackers.These won’t take long to bake! Give the crackers a stir at about the halfway point to help everything cook evenly.Cool & Store: When they’ve finished baking, allow them to cool before serving. These can be stored easily in an airtight container, and like most crackers, they should last a while. We keep ours in a zip-top bag in the pantry.I'm just guessing that if these crackers were stored in cookie tins, they'd store for a really long time? I'd be afraid the oil might cause them to take on a plastic taste if stored long-term in a Ziplock bag though.We just buy the cheapest saltines we can find. They all turn out about the same in the end. Margaret makes about 3 whole boxes of crackers at a time this time of year and puts them away for Autumn and the Holidays. We add a little dried tomato flake from our garden to the mix. Dried onion would also be good. You can make these in quantity for a lot less money than it takes to buy a box of seasoned crackers at the store. They are good with homemade chili in Winter too.
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Post by heavyhitterokra on Sept 7, 2021 22:00:47 GMT -6
Sriracha Sauce Time Again! I made my first batch of sriracha sauce of the year today. I used 3-pounds of red, ripe, jalapenos this time. It made a blender load, full to the brim with pureed peppers, kosher salt, and garlic.
Now, for the three-day fermentation period to begin. (The hardest part of this recipe is waiting for three days before you can bottle it.) In the mean time, your kitchen is gonna smell wonderful! Your nose is gonna love you for it!
Here's my basic recipe:
Ingredients needed for making about 1-1/2 cups Sriracha: 1 1/2 lbs of red jalapenos and red serranos, stems removed 4 cloves of garlic, peeled 3 Tbsp light brown sugar 1 Tbsp Kosher salt 1/3 cup water
***1/2 cup of distilled white vinegar*** (To be added after a 3 day fermentation period).
Below; is the web address to a step-by-step, comprehensive, and very easy-to-follow video on how to prepare it. You'll have to copy/paste the web address to your browser, the video would not allow me copy a hot URL:
allrecipes.com/video/3965/how-to-make-homemade-sriracha-sauce/?internalSource=picture_play&referringId=235276&referringContentType=recipe
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Post by heavyhitterokra on Oct 22, 2022 17:35:52 GMT -6
2022 Green Sriracha Sauce Since the freeze killed all of our peppers this year before they turned red, we just decided to make green sriracha sauce instead of red this year. Same recipe as above, just a different color sauce this year.
It sure is purdy right now, but it hasn't been fermented yet. I doubt it will still be so bright green after that.
This year, we chopped up 8 pounds of peppers, so there was more than one mixer load.Pepper bowls #2 through #5 going into the mixer. Peas, porage, cold ... peas, porage, hot ... Eight pounds of peppers chopped in the pepper pot.
After 4 or 5 days, depending on how long the fermentation process takes, we'll add the vinegar, run this through the mixer again, strain the peelings and seeds out, then boil it up and funnel it into 5 ounce pepper sauce bottles.
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Post by woodeye on Oct 22, 2022 18:29:38 GMT -6
I bet that will be some awesome stuff, heavyhitterokra. With the heat generated from it, it should clear your sinuses too. Cool!
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Post by rdback on Oct 23, 2022 6:44:36 GMT -6
Good lookin Sriracha heavyhitterokra ! I've made green before and it's pretty darn good too.
I just chopped up all the red jalapenos we picked. I'll be jarring them up today to start our ferment. Haven't figured out what I'm doing with the green ones yet. Maybe some frozen poppers, dunno. We've got a lot of peppers already cut up and frozen for cooking from the garden this year, so I'll probably end up doing a green sriracha as well, lol.
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Post by heavyhitterokra on Nov 12, 2022 20:47:03 GMT -6
My son and I have been making sriracha again this week. We cut up 22 pounds of peppers and 29 cloves of garlic so far, and turned out 13, 16-ounce bottles of green sriracha and several pints of pickled pepper rings. The green sriracha is hotter than the red kind, but still definitely a keeper. What fun we had today, bottling up the last of it.
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Post by heavyhitterokra on Dec 26, 2022 22:01:42 GMT -6
The Return of Sneaky Dog Today is December 26th, 2022. The shortest day of the year has passed by nearly a week, Christmas is only a memory, and New Year's Eve is rapidly approaching. That means it's time to whip up another batch of Sneaky Dog.
Sneaky Dog is a recipe that I whipped up off the cuff about twenty years ago, mostly because I had an abundance of red and green pickled jalapeno peppers from that summer's harvest and those just seemed like Christmassy colors to try and work with. With peppers in hand, so to speak, I warmed up a few blocks of cream cheese and just started adding one thing and then another until I found a balance of flavors that I was happy with. My Brother-in-Law at the time was a chili-head and loved anything peppery. I had him taste-test my new invention, and ever since then, it has been a family Christmas, New Year's classic.
I'll post a recipe below for a smaller batch than the one I posted back in December of 2018. Back then, I'd make a half-gallon batch of this every year. We have a large extended family, so everything has to be done in large quantities. When Covid 19 came to pass, I realized that I needed to gear back a little and created a smaller version of the same thing, for smaller gatherings.
This recipe will make about 2 pounds of the finished cracker spread. Sneaky Dog keeps very well and is suited for extended use throughout the entire week-long celebration between Christmas Day and New Year's Day. It actually ages very well as the flavors meld. For that reason, I try to make it about a week ahead of time and let it age from Christmas Day, until New Year's Eve. It's also a big hit during Super Bowl weekend.
This is the basic recipe:
Two or three, 8-ounce packages of room-temperature cream cheese (depending on the heat of the peppers being used). This recipe with only two packs of cream cheese and a few added hotter variety peppers ain't for sissies. To the cream cheese, add 16-ounces of well-drained, pickled jalapeno peppers (diced) One-half of a yellow onion, minced One-teaspoon or so of freshly minced garlic (add more if desired, according to personal taste) One-half a cup of minced pecans Just a pinch of salt for added flavor (about a quarter teaspoon, maybe a little less)
(Note) For a little harder Sneaky Dog bite, you can substitute about 2-ounces of the pickled Jalapeno peppers, for two ounces of hotter Tabasco peppers, (finely minced). Adding any kind of hot peppers will do, depending on your personal pepper heat tolerance.
Mix all ingredients into a non-reactive bowl of room temperature cream cheese, mix well and refrigerate over-night. (A glass bowl is best, as the vinegar, salt, and peppers are slightly corrosive). Better flavor will occur if left covered with plastic wrap and refrigerated for about 2-days to one week before serving. The flavors during the refrigerated curing time will mellow and meld together much better if you plan and make this recipe ahead of time. I like it for that reason, so I can have it made ahead of time and not have to mess with an extra dish on the busiest day of cooking. Plus, it gives guests something to munch on in moderation while waiting for the main meal.
Serve Sneaky Dog with Ritz crackers, or as a dressing for ham or turkey slices. Any leftover Sneaky Dog, can be mixed with Mayonnaise after the Christmas/New Year's Holiday season and used as a sandwich spread that goes really well with leftover ham, roast beef, goose, or duck, to spice up post-Holiday sandwiches.
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Post by macmex on Dec 27, 2022 7:52:25 GMT -6
I can testify to the wonderful flavor of sneaky dog!
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Post by heavyhitterokra on Mar 16, 2024 20:27:48 GMT -6
Today, I found a video showing how to make "Swamp Crackers" which just happens to be the same thing that we call "Oiled Pepper Firecrackers" at our house.
The video below was very informative and since I am a visual/tactile learner more than I'm a reading learner, I decided to freshen up an old post from August of 2021 to include the video at the bottom of this recipe, which to me, better explains the whole process.
Our recipe for: Oiled Pepper Firecrackers.
These are really good! My wife makes them a lot.
The oil makes the crackers seem even crispier than they are straight from the cracker box. To me, that's very counterintuitive, I would have guessed the oil would make them soggy. In fact, the added oil may actually help keep the crackers better and crisper for longer periods of time in our humid environment than just storing them in the box. Margaret just stores hers in the same gallon-size Ziplock bag as she uses to coat them with oil and the other ingredients listed below. They turn out super crispy, and super spicy too! If the grocery store were to carry these, they'd not be able to keep them on their shelves. They probably ought to be outlawed, due to their addictive nature. I actually don't know how long they store? We always eat ours before they get very old at all.
We don't use olive oil in our recipe because we don't trust it not to go rancid. We just use canola oil instead. Though, if you weren't storing the crackers long-term olive oil might be even better?
This recipe is as easy as 1, 2, 3.
Ingredient #1: Ranch Seasoning.
They sell packets of both ranch seasoning, and ranch dip mix. The seasoning has less sodium and will make these less salty than the dip. Either works, but we prefer the seasoning over the dip mix.
Ingredient #2: Red Pepper Flakes.
Feel free to add more or less to suit your tastes. Or substitute your own homegrown garden variety dried pepper flakes.
Something like George's Murupi Amarela peppers might be good for this if your stomach can handle them. Personally, regular red chili pepper flakes are all my guts can handle.
Ingredient #3: Canola Oil.
Or any vegetable oil you like. We don’t recommend flavored oils here.
Substitutions:
Not into packaged ranch seasoning? Just use your own ingredients instead. A mixture of garlic powder, onion powder, your own homegrown, garden variety, dried pepper flakes, tomato flakes, onion flakes, smoked paprika, dried dill, and dried parsley. (Use your imagination). Salt to taste.
Ingredients Revisited:
2 sleeves of Saltine Crackers about 80 crackers total. (The video below calls for 4 sleeves of saltine crackers about 160 crackers total). I'll have to experiment to see which amount works best.
1 packet Ranch seasoning mix dry.
2 tablespoons red pepper flakes more or less, to taste.
1 cup canola oil.
INSTRUCTIONS:
Preheat the oven to 250° degrees and place a cooling rack on top of a jelly roll pan.
Add all of the ingredients to a gallon-sized bag and seal.
Shake and very gently squish the bag around to coat the crackers as evenly as possible.
Then pour the crackers out of the plastic bag onto a cooling rack/jelly roll pan combination and place in the oven at 250° degrees for 10 minutes.
Stir the crackers and continue baking for another 15 minutes.
Remove from the oven and allow to cool before serving.
Store in an air-tight container.
How To:
This really is a super simple recipe. To start, all you’ll need to do is dump the crackers and all of the other ingredients into a large zip lock bag. Seal it up and shake it well to get all of the seasoning coated on the crackers.
All that flavor will soon get baked into the crackers!
Bake: While your oven pre-heats prepare the crackers for baking by placing on a cooling rack over a jelly roll pan or over a regular cookie sheet. This will allow air to flow all around the crackers.
These won’t take long to bake! Give the crackers a stir at about the halfway point to help everything cook evenly.
Cool & Store: When they’ve finished baking, allow them to cool before serving. These can be stored easily in an airtight container, and like most crackers, they should last a while. We keep ours in a zip-slider bag in the pantry.
We just buy the cheapest saltines we can find. They all turn out about the same in the end.
Margaret makes about 3 whole boxes of crackers at a time each Autumn and puts them away for the Holidays. We add a little dried tomato flake from our garden to the mix. Dried onion would also be good. You can make these in a large quantity for less money than it takes to buy a single box of seasoned crackers at the store.
They sure are good with homemade chili in Winter too.
Here's the video, I really liked this man's ending statement, "Ya'll keep watchin' an' I'll keep cookin'. God, bless." Next, is a video showing a slightly different version of our Fire Cracker recipe. This one shows them being mixed in a one-gallon Ziplock bag, similar to the way Margaret makes them.
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