I made an impulse buy at the Farmer’s Market and brought home a tabasco pepper plant for the pot on my front porch, mostly because the stall proprietor recommended it as good choice to grow in a container. It’s a handsome plant with dark green, glossy leaves and it seems to really love the full sun on the porch. It’s growing like gangbusters, and has just produced some blossoms.
In anticipation of the first fruits, did a little research, and looks like these guys are going to pretty powerful, with a Scoville rating 15,000-30,000, hotter than serranos but not as hot as habeneros. Not something you want to chop up and toss into a stir-fry or curry, I think, which was my original intention in getting a pepper plant. (Note to self: either do research before buying, get a name you recognize, or take the nice Farmer’s-Market lady at her word when she warns you that this variety is very hot.)
What should I do with them? I’m planning to dry some, and also make some chili-infused oil. (My mom she sent me a bottle of same that I dubbed “Satan’s Own Chili Oil,” and at last I have the opportunity to pay her back. ) The hubby has requested raspberry-pepper jam. I was also thinking of putting up some salsa or some good, hot chutney.
No matter what, I’m wearing rubber gloves to process these babies!
Anybody have any good recipes or suggestions for use?