Matt & John, Thanks for your replys. I should have enough fruit to make both powder and I like your ideas of a relish. -- The lemon drops add a nice citrus flavor to the mix. Regarding the relish, one says "salt and shelf" and one says "sugar and fridge". -- I'm leaning to "sugar and fridge", but does anyone have preference to which? You either of you bother to (mostly) de-seed them? AndyB Matt Wrote: > Andy -- > I make relish every summer when I am overwhelmed by chiles. I simply > stem them, and throw them into the food processor to mince pretty > finely (but don't puree). Scoop them into sterilized pint jars, add a > scoop (~1.5 tsp.) of kosher salt, and cover with boiling white > vinegar. While these don't (technically) need to be processed, I > think they're best when processed for 10 minutes and then allowed to > sit on the shelf for a month or two before opening. I love this stuff > and scoop it onto/into everything all year round -- barbecue sauce, > cream cheese for ABTs, pasta, vinaigrettes, marinades, sandwiches, hot > dogs, etc, etc. > > Matt JohnT Love2Troll wrote: > Andy, > > Dehydrate for powder or flakes. For good color and to not gas off the > cap set the temp at no more than 130°. I have a tray of Bhuts going > now. The next batch I'm going to ferment. > > Refrigerator pickling is really simple too. Cut habs in half. Slowly > heat 1 part 5% vinegar of choice and add 1 part sugar. Gently heat > until sugar dissolves. Add pods and put in fridge. Sticky, syrupy, > but very good & lasts forever with great candied color. > > JohnT Andy Said: > I also plan make an even hotter chile powder mix this fall (last year's > mix using habs and the lemon drops was quite good). > > Also, can someone suggest a (simple) recipe that could make good use of > the habs. > > AndyB > (Seldom moderate)