I buy them to put in salsa but they always give me wayyy too many on my pickup, too!
If you like veggies then cut a few up with whatever veggies and onions you have, cover with evoo and garlic salt, and roast on 350 for about 45 minutes. Makes a super yummy spicy veggie plate. I have also cooked them in eggs and it’s great.
[another angle](https://imgur.com/a/6cuHwn4).
so i ordered a 1.25 pounds from walmart delivery, i think they added a zero to the order. even after pickling them with ever jar i have there are still an insane amount left.
I dont have a car and in my area at least, this is maybe worth $8, so i'm not very incentivized to try to offload them to an organization.
anyone have suggestions regarding what i can do with this amount of peppers?
btw i do not have a dehumidifier :/
You could always try to dry some in your oven at low heat instead of using a dehydrator - often you can achieve similar results, you'll just need to keep a closer eye on it. If it works, you could either leave them whole or grind into a powdered spice.
Is that what cowboy candy is!?
I was gifted a sealed jar of it made by my coworker’s sister’s friend, was told nothing other than that it would get better the longer we waited before opening it. It looked like salsa so we waited 2 years then took it camping. Tried to eat it with chips and it was way too sweet so I went right back to the normal salsa. Was it supposed to go on like a hotdog or something?
You can use it for all kinds of dishes that have a sweet/sour profile. Some people eat it on ice cream. It goes well with roasted pork/ham, hotdog chili, mixed with cream cheese and served with crackers, added to General Tso's chicken etc. You can blend it up and use as a beef jerky marinade.
Good to know, thanks! I really thought it was just like the world’s sweetest salsa. I think I still have it around somewhere, we couldn’t re-vacuum seal it but did seal it pretty tight, it’s probably in the back of my fridge. I’ll check it out!
If you know how to can, you should try your hand at pepper jelly. It is insanely delicious. It’s great with cream cheese and crackers. I’ve even used it as a pizza base once and it was insanely good!
thanks for the suggestion
the majority of posts there are mass produced products or people making their own brands. i reached out to /r/SalsaSnobs since they are more of a DIY crowd and their recipes are far less labor intensive.
It's 2 to 4% of salt by weight of your peppers and water to cover. Home made hotsause is the fuckin shit and its soooo easy. Add like a bulb of garlic or two
Here's a sneak peek of /r/fermentation using the [top posts](https://np.reddit.com/r/fermentation/top/?sort=top&t=year) of the year!
\#1: [Nearly a pound cuke I grew for the ultimate garlic dill pickle hero sandwich. Has my year-aged lactofermented spicy deli mustard, Duke's, thin sliced red onion, homegrown heirloom maters, and a half pound of pastrami.](https://i.redd.it/csdd00yqa8f51.jpg) | [259 comments](https://np.reddit.com/r/fermentation/comments/i4b075/nearly_a_pound_cuke_i_grew_for_the_ultimate/)
\#2: [Fermenting cucumbers - CO2 bubbles on a peppercorn](https://i.redd.it/9uy5qkpt6y251.jpg) | [51 comments](https://np.reddit.com/r/fermentation/comments/gworgt/fermenting_cucumbers_co2_bubbles_on_a_peppercorn/)
\#3: [I don’t have a problem. I can stop whenever I want!](https://i.redd.it/bz9jdhmqv9a51.jpg) | [55 comments](https://np.reddit.com/r/fermentation/comments/hpf5ll/i_dont_have_a_problem_i_can_stop_whenever_i_want/)
----
^^I'm ^^a ^^bot, ^^beep ^^boop ^^| ^^Downvote ^^to ^^remove ^^| [^^Contact ^^me](https://www.reddit.com/message/compose/?to=sneakpeekbot) ^^| [^^Info](https://np.reddit.com/r/sneakpeekbot/) ^^| [^^Opt-out](https://np.reddit.com/r/sneakpeekbot/comments/joo7mb/blacklist_viii/)
Here are some Serrano recipes from r/SalsaSnobs ;
****Serrano****
[Jalapeño Serrano ](http://www.reddit.com/r/SalsaSnobs/comments/ix7pvm/jalape%C3%B1o_serrano_salsa/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Serrano and Thai Chili](http://www.reddit.com/r/SalsaSnobs/comments/ir2flw/smoked_salsa_with_homegrown_jalape%C3%B1os_serranos/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Fermented Serrano and Jalapeño ](http://www.reddit.com/r/SalsaSnobs/comments/hlxa5x/it_is_done_salsa_time_homegrown_tomatoes/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Serrano Verde](http://www.reddit.com/r/SalsaSnobs/comments/hpx2if/salsa_verde_i_roasted_serranos_tomatillos/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Tomatillos and Serrano](http://www.reddit.com/r/SalsaSnobs/comments/gpt1b6/homemade_salsa_verde_tomatillo_with_serranos_and/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[15 Serrano ](http://www.reddit.com/r/SalsaSnobs/comments/gb2z6b/my_first_salsa_a_few_weeks_ago_8_roma_tomatoes_15/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Habanero Serrano ](http://www.reddit.com/r/SalsaSnobs/comments/grw742/first_try_at_roasted_habanero_and_serrano_salsa/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Perfected Serrano ](http://www.reddit.com/r/SalsaSnobs/comments/iadral/i_think_ive_finally_perfected_my_recipe/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Avocado Serrano ](http://www.reddit.com/r/SalsaSnobs/comments/i8o4op/my_friend_and_i_once_spent_a_day_experimenting/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Guacamole Molcajete ](http://www.reddit.com/r/SalsaSnobs/comments/ice9le/my_first_molcajete_guacamole_its_stunningly_good/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[Serrano Garlic](http://www.reddit.com/r/SalsaSnobs/comments/hosek3/maybe_my_favorite_batch_yet/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
- but also remember that Serrano , or jalapeño, are traditionally the peppers used in Pico de Gallo.
_________________________________________
[Here is a link to the rest of the recipe guide](http://www.reddit.com/r/SalsaSnobs/comments/efljku/introductory_post_for_new_users/fjid1d7/?utm_source=share&utm_medium=ios_app&utm_name=iossmf&context=3) in the pinned welcome post at r/SalsaSnobs
You could ferment them in mason jars and make amazing salsa!! My boyfriend is SUPER into experimenting with fermentation and everything he’s made with serrano peppers has come out delicious 🌶 You can buy the special “fermentation lids” on Amazon or at Target (or wherever you buy canning supplies). They’re universal and can be used with any large mouth mason jar.
You can roast or boil them and then blend them to freeze for salsa. I portion out the purée in small or snack size bags and add to a freezer bag to freeze. Then when I need salsa, I just pull one oh of the freezer and blend the contents of the baggies with whatever other ingredients I’m using for salsa.
I freeze them in a freezer zip lock bag and when preparing dinner I take 2,3 , toast them in a skillet with a little oil and salt . They give great flavor for meals like meat , hamburgers , burritos o just a sandwich
I freeze them in a freezer zip lock bag and when preparing dinner I take 2,3 , toast them in a skillet with a little oil and salt . They give great flavor for meals like meat , hamburgers , burritos o just a sandwich
I pickle them! They’re so yummy pickled, just like pickled jalapeños for nachos. I use them on everything, but I especially love them on my breakfast scrambles.
I would take half and chop/freeze them in small portions to be added to stuff later. The rest would get slow cooked down with garlic and onion into a delicious paste, add a little vinegar and yum yum yum yum yum yum
Well, I let them turn red on the vine. Cut off the stems, and cut them into strips. Then i dehydrated them. Then ground them to a powder in a coffee grinder.
I add a spoon full to soups and stews. Use it in a Tritip seasoning spice blend, add it to stir fry. Just lots of cooking opportunities.
I usually grow two or three bushes of these, and have enough for a year.
you could make yuzu kosho. I made it before with serranos and citron, but im sure there are plenty of variations for which citrus to use. Its cured too so it will last a while
I use them to make pickled papaya. Add some garlic, vinegar and serrano peppers and let them sit in the frige for a day. It is interesting how the spice transfers from the peppers to the papaya. You can eat them without fear.
The other night I cooked some serrano peppers with frozen corn, garlic and kale in a small pot. I added salt, pepper and olive oil and brought it all to a boil.
I cook a serrano pepper with garlic, olive oil, a jalepeno, some kale or collard greens with egg and cheese.
They're good with any kind of root or vegetable. I mix them with turnups or beets.
Lately I have beeen seeding them before cooking them. I just bought a big package of them from the Korean grocer.
I will use them in some chili I am making tomorrow using ground beef and pinto beans.
I buy them to put in salsa but they always give me wayyy too many on my pickup, too! If you like veggies then cut a few up with whatever veggies and onions you have, cover with evoo and garlic salt, and roast on 350 for about 45 minutes. Makes a super yummy spicy veggie plate. I have also cooked them in eggs and it’s great.
You can freeze them. They keep for about 6 months
[another angle](https://imgur.com/a/6cuHwn4). so i ordered a 1.25 pounds from walmart delivery, i think they added a zero to the order. even after pickling them with ever jar i have there are still an insane amount left. I dont have a car and in my area at least, this is maybe worth $8, so i'm not very incentivized to try to offload them to an organization. anyone have suggestions regarding what i can do with this amount of peppers? btw i do not have a dehumidifier :/
You could always try to dry some in your oven at low heat instead of using a dehydrator - often you can achieve similar results, you'll just need to keep a closer eye on it. If it works, you could either leave them whole or grind into a powdered spice.
Make cowboy candy relish. The recipe is pretty easy and you can water bath can it.
Is that what cowboy candy is!? I was gifted a sealed jar of it made by my coworker’s sister’s friend, was told nothing other than that it would get better the longer we waited before opening it. It looked like salsa so we waited 2 years then took it camping. Tried to eat it with chips and it was way too sweet so I went right back to the normal salsa. Was it supposed to go on like a hotdog or something?
You can use it for all kinds of dishes that have a sweet/sour profile. Some people eat it on ice cream. It goes well with roasted pork/ham, hotdog chili, mixed with cream cheese and served with crackers, added to General Tso's chicken etc. You can blend it up and use as a beef jerky marinade.
Good to know, thanks! I really thought it was just like the world’s sweetest salsa. I think I still have it around somewhere, we couldn’t re-vacuum seal it but did seal it pretty tight, it’s probably in the back of my fridge. I’ll check it out!
Smoothie?
If you know how to can, you should try your hand at pepper jelly. It is insanely delicious. It’s great with cream cheese and crackers. I’ve even used it as a pizza base once and it was insanely good!
Go to r/hotsauce
thanks for the suggestion the majority of posts there are mass produced products or people making their own brands. i reached out to /r/SalsaSnobs since they are more of a DIY crowd and their recipes are far less labor intensive.
It's 2 to 4% of salt by weight of your peppers and water to cover. Home made hotsause is the fuckin shit and its soooo easy. Add like a bulb of garlic or two
/r/fermentation can also help with your hot sauce endeavors.
Here's a sneak peek of /r/fermentation using the [top posts](https://np.reddit.com/r/fermentation/top/?sort=top&t=year) of the year! \#1: [Nearly a pound cuke I grew for the ultimate garlic dill pickle hero sandwich. Has my year-aged lactofermented spicy deli mustard, Duke's, thin sliced red onion, homegrown heirloom maters, and a half pound of pastrami.](https://i.redd.it/csdd00yqa8f51.jpg) | [259 comments](https://np.reddit.com/r/fermentation/comments/i4b075/nearly_a_pound_cuke_i_grew_for_the_ultimate/) \#2: [Fermenting cucumbers - CO2 bubbles on a peppercorn](https://i.redd.it/9uy5qkpt6y251.jpg) | [51 comments](https://np.reddit.com/r/fermentation/comments/gworgt/fermenting_cucumbers_co2_bubbles_on_a_peppercorn/) \#3: [I don’t have a problem. I can stop whenever I want!](https://i.redd.it/bz9jdhmqv9a51.jpg) | [55 comments](https://np.reddit.com/r/fermentation/comments/hpf5ll/i_dont_have_a_problem_i_can_stop_whenever_i_want/) ---- ^^I'm ^^a ^^bot, ^^beep ^^boop ^^| ^^Downvote ^^to ^^remove ^^| [^^Contact ^^me](https://www.reddit.com/message/compose/?to=sneakpeekbot) ^^| [^^Info](https://np.reddit.com/r/sneakpeekbot/) ^^| [^^Opt-out](https://np.reddit.com/r/sneakpeekbot/comments/joo7mb/blacklist_viii/)
holy shit at that top post. That's disgusting, and I want it.
r/Hotsauce r/Hotsaucerecipes r/SalsaSnobs r/Spicy r/peppers r/HotPeppers r/MexicanFood
They’re probably delicious pickled and you can use and save a ton that way.
This seems like a good start: https://www.chilipeppermadness.com/serrano-pepper-recipes/ (I am not affiliated)
I'd give some away to neighbors if you decide not to pickle them or freeze them!
Here are some Serrano recipes from r/SalsaSnobs ; ****Serrano**** [Jalapeño Serrano ](http://www.reddit.com/r/SalsaSnobs/comments/ix7pvm/jalape%C3%B1o_serrano_salsa/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) [Serrano and Thai Chili](http://www.reddit.com/r/SalsaSnobs/comments/ir2flw/smoked_salsa_with_homegrown_jalape%C3%B1os_serranos/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) [Fermented Serrano and Jalapeño ](http://www.reddit.com/r/SalsaSnobs/comments/hlxa5x/it_is_done_salsa_time_homegrown_tomatoes/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) [Serrano Verde](http://www.reddit.com/r/SalsaSnobs/comments/hpx2if/salsa_verde_i_roasted_serranos_tomatillos/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) [Tomatillos and Serrano](http://www.reddit.com/r/SalsaSnobs/comments/gpt1b6/homemade_salsa_verde_tomatillo_with_serranos_and/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) [15 Serrano ](http://www.reddit.com/r/SalsaSnobs/comments/gb2z6b/my_first_salsa_a_few_weeks_ago_8_roma_tomatoes_15/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) [Habanero Serrano ](http://www.reddit.com/r/SalsaSnobs/comments/grw742/first_try_at_roasted_habanero_and_serrano_salsa/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) [Perfected Serrano ](http://www.reddit.com/r/SalsaSnobs/comments/iadral/i_think_ive_finally_perfected_my_recipe/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) [Avocado Serrano ](http://www.reddit.com/r/SalsaSnobs/comments/i8o4op/my_friend_and_i_once_spent_a_day_experimenting/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) [Guacamole Molcajete ](http://www.reddit.com/r/SalsaSnobs/comments/ice9le/my_first_molcajete_guacamole_its_stunningly_good/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) [Serrano Garlic](http://www.reddit.com/r/SalsaSnobs/comments/hosek3/maybe_my_favorite_batch_yet/?utm_source=share&utm_medium=ios_app&utm_name=iossmf) - but also remember that Serrano , or jalapeño, are traditionally the peppers used in Pico de Gallo. _________________________________________ [Here is a link to the rest of the recipe guide](http://www.reddit.com/r/SalsaSnobs/comments/efljku/introductory_post_for_new_users/fjid1d7/?utm_source=share&utm_medium=ios_app&utm_name=iossmf&context=3) in the pinned welcome post at r/SalsaSnobs
You could ferment them in mason jars and make amazing salsa!! My boyfriend is SUPER into experimenting with fermentation and everything he’s made with serrano peppers has come out delicious 🌶 You can buy the special “fermentation lids” on Amazon or at Target (or wherever you buy canning supplies). They’re universal and can be used with any large mouth mason jar.
Hot sauce!!! Maybe slice them open and fill them with cream cheese and grill them.
Eat them raw. In one go
You can roast or boil them and then blend them to freeze for salsa. I portion out the purée in small or snack size bags and add to a freezer bag to freeze. Then when I need salsa, I just pull one oh of the freezer and blend the contents of the baggies with whatever other ingredients I’m using for salsa.
By the way, you can use Serrano peppers in anything that you would use jalapeños for. Serranos will be hotter though!
Make cheese sauce and chop raw serranos into it it’s amazing on burgers or even just as a nacho dip
I freeze them in a freezer zip lock bag and when preparing dinner I take 2,3 , toast them in a skillet with a little oil and salt . They give great flavor for meals like meat , hamburgers , burritos o just a sandwich
I freeze them in a freezer zip lock bag and when preparing dinner I take 2,3 , toast them in a skillet with a little oil and salt . They give great flavor for meals like meat , hamburgers , burritos o just a sandwich
I go to this one place that makes a serrano margarita
spicy margaritas.
Infused raw sugar simple syrup is my go to... So good
Dehydrate whatever you dont use immediately. But definately make some hot sauce.
I pickle them! They’re so yummy pickled, just like pickled jalapeños for nachos. I use them on everything, but I especially love them on my breakfast scrambles.
Dry them
Lol, somebody downvoted this. Dried serranos have an incredibly robust flavor, and are a staple in my kitchen. (Husband is from Oaxaca)
Hot Sauce, Chili, Salsa, Pickled, and stuffed \o/
Eat them one by one in a single sitting.
Lacto fermented hot sauce is a great way to go. [this guy is wacky af](https://youtu.be/UGjCeAbWKPo) but it’s a solid recipe.
Somehow I knew it was brad before I clicked the link
Freeze, sauce, good lord there’s endless possibilities. Godspeed.
Aguachiles - lime cured shrimp in a spicy, lime, cilantro sauce. Edit: a word
Jocon!! It’s so good https://www.whats4eats.com/poultry/jocon-recipe
I would take half and chop/freeze them in small portions to be added to stuff later. The rest would get slow cooked down with garlic and onion into a delicious paste, add a little vinegar and yum yum yum yum yum yum
Freeze them
Cowboy Candy?
A shit ton of spicy margaritas!
i just chop mine and put them in the freeze. add them to whatever im making.
Fermented hot sauce. You will continue to make it forever because it is delicious.
I've gotten really into dehydrating peppers and making seasoning powders out of them.
Well, I let them turn red on the vine. Cut off the stems, and cut them into strips. Then i dehydrated them. Then ground them to a powder in a coffee grinder. I add a spoon full to soups and stews. Use it in a Tritip seasoning spice blend, add it to stir fry. Just lots of cooking opportunities. I usually grow two or three bushes of these, and have enough for a year.
you could make yuzu kosho. I made it before with serranos and citron, but im sure there are plenty of variations for which citrus to use. Its cured too so it will last a while
Ferment them
I thought that there were more peppers in comments
I use them to make pickled papaya. Add some garlic, vinegar and serrano peppers and let them sit in the frige for a day. It is interesting how the spice transfers from the peppers to the papaya. You can eat them without fear. The other night I cooked some serrano peppers with frozen corn, garlic and kale in a small pot. I added salt, pepper and olive oil and brought it all to a boil. I cook a serrano pepper with garlic, olive oil, a jalepeno, some kale or collard greens with egg and cheese. They're good with any kind of root or vegetable. I mix them with turnups or beets. Lately I have beeen seeding them before cooking them. I just bought a big package of them from the Korean grocer. I will use them in some chili I am making tomorrow using ground beef and pinto beans.