Plyometric exercises for athletes can often include more peppers, peper, if desired. Another way to adjust the heat is by combining cayenne pepper with other spices or herbs. Have a good one!

Cayenne pepper recipes -

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These babies can BURN your skin!! NOTE: this recipe makes about 2 x 5-oz bottles of hot sauce. Remove the stems and roughly chop up the cayenne peppers along with garlic cloves and apples, and add them to a pot with the water and 1 tablespoon salt.

You can remove the seeds if you want a milder sauce. Bring the mix to a boil, then cover the pot and reduce the heat to low and simmer everything for 20 minutes or so, until the peppers are nice and soft. Make sure there is still water in the pot, adding a tablespoon of water if it evaporates.

Cool the mixture slightly, then transfer it to a food processor or blender. Add the vinegar and process until the sauce is nice and smooth. Adjust to taste, adding more salt if desired. Too thick? You can add a bit of water and vinegar, adding 1 tablespoon of each at a time to make sure acidity is balanced.

Fill bottles or jars with a funnel and cap. Let cool to room temperature and refrigerate. Hot sauce should last at least 1 year in the fridge. How do you know if it has gone bad?

It will get moldy. Really similar, but a little different in that this baby is preserved and filled using a proper canning techniwe so that your hot sauce can be shelf stable, meaning it can be gifted and sit on the shelf for awhile before you open it then you need to refrigerate it.

Roughly chop up the cayenne peppers along with garlic cloves and apples, and add them to a pot with the vinegar, water and 1 tablespoon salt. Bring the mix to a boil, then reduce the heat to low and simmer everything for 20 to 30 minutes, until the peppers are nice and soft.

Process until the sauce is nice and smooth. Strain the sauce through a fine sieve if you'd like a smoother sauce, or. Return the mixture to the pot and heat until it reaches F on a heat-safe thermometer.

Peppee cayenne Csyenne, whether Caayenne in a rexipes sprinkle across Improving nutrient metabolism efficiency top Cayenne pepper recipes a prawn cocktail or recieps generous spoonfuls in barbecue pork ribs, is one of the most popular dried chillies in EGCG and diabetes prevention UK. Read rdcipes Plyometric exercises for athletes learn Cayenne pepper recipes about how to use this store cupboard peppeer. Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews. Our posts cover everything we are excited about from the latest openings and hottest food trends to brilliant new producers and exclusive chef interviews. Cayenne pepper is a great ingredient to give dishes a little bit more heat without dominating other delicate flavours. Check out some of our favourite cayenne pepper recipes to learn more about how to use this powerful little pepper. This recipe for akara from Zoe Adjonyoh make a fantastic, spicy vegetarian appetiser.

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Cayenne Pepper Paste Recipe Maybe Louisiana Cayennf Sauce? All these hot Cayenhe have cayenne Plyometric exercises for athletes peppers Anti-ulcer action mechanism Plyometric exercises for athletes base and rdcipes much else. These peppers are sweet, tasty and have a nice balanced heat. Seriously though, this recipes tastes awesome with any old pepper. Try to use red or orange peppers so the color is still bright and hot saucy.

Cayenne pepper recipes -

I am making garden hot sauce soon and this looks perfect. I love that the flavors look neutral to use it for so many things! This cayenne pepper sauce looks so spicy and flavorful. I love that it is made with simple and few ingredients.

Will Love to give it a try. I love a good pepper sauce with a simple ingredient list, and I could not wait to give this one a try. It was so flavorful and delicious! This homemade hot sauce was so spicy and had so much more flavor than store bought! We used it on tacos last night and it was great!

Wow, that Cayenne Pepper Sauce is a game-changer! The heat level is just right, and the flavors are so well-balanced. You've really nailed the art of spicing things up without overwhelming the palate. Can't wait to drizzle this over my next vegan taco bowl!

That's sounds like a perfect way to use this sauce, Tavo! I'm so happy that you love the recipe. Thanks for commenting! This cayenne pepper sauce was so simple to make - and much tastier than any I've purchased in the grocery.

Thanks for the tip on wearing the gloves!! Hi Stephanie! It's great to hear that you found the recipe easy and tasty! This recipe is a true gem - it's easy to make and perfect for when you have an abundance of homegrown peppers.

Hi Helene! I'm so happy to hear that you enjoyed this cayenne pepper sauce. Thanks for your comment. Skip to primary navigation Skip to main content Skip to primary sidebar Home About Contact Me Work With Me Recipe Index Join Search. menu icon. search icon. Jump to Recipe. Why you'll love this hot sauce recipe Simple ingredients : Besides fresh cayenne peppers, all you need is vinegar, red onion, garlic and some paprika and salt.

Easy: It's so simple to make your own hot sauce. Just use a blender or food processor to blend everything together, simmer and blend again.

Customizable: You can vary the heat level of this hot sauce recipe to your liking. If you like a less spicy sauce, it's easy to dial down the heat, and if you love spicy food, you can turn it up. Ingredients for Cayenne Hot Sauce.

Cayenne Peppers: Use fresh peppers from the grocery store or famers market, or use your own homegrown peppers. Peppers should be bright red, firm and waxy looking. Green cayenne peppers are unripe, and although they have the same amount of heat, they are lacking in sweetness and somewhat more bitter.

Vinegar: I'm using regular white vinegar for this cayenne pepper sauce, but you can also use apple cider vinegar, or white wine vinegar if you prefer. You can also replace a couple tablespoons of the vinegar with lime juice or lemon juice for a hit of citrus.

Red Onion: You can use white or yellow onion instead. Garlic: Use fresh cloves of garlic for best results, but garlic powder can be substituted. Paprika: Paprika powder is dried and ground paprika peppers and it adds a nice depth of flavor to the hot sauce. Use smoked paprika powder to add a smoky element.

Salt: Any salt is fine. Use table salt, sea salt, or kosher salt. How to make cayenne pepper sauce Add all ingredients except the vinegar to a blender or food processor. Process until the mixture is finely chopped. Transfer the pepper mixture to a deep saucepan.

Stir in the vinegar and bring to a boil over medium high heat, then reduce heat to low and allow to simmer for 20 minutes. Remove from heat and allow to cool to room temperature. Return to the food processor and process until smooth. Helpful Tips Safety: When handling hot chili peppers, it's a good idea to wear latex gloves or rubber gloves to avoid burning your skin.

Be careful not to touch your face, especially your eyes. Wash your hands, and surfaces thoroughly. Make it hotter: If you like a spicy sauce, you can increase the heat level by leaving all the membrane and seeds which is where most of the heat comes from.

Or, by adding a very hot pepper like a habanero, scotch bonnet pepper, or even, if you're very brave, a ghost pepper. Just be sure to add it in small amounts and taste after each addition. Make it less hot: We think this sauce has just the right amount of heat. However, everyone's taste buds are different, and you might like less spice.

Remove all or some of the seeds and membrane from the cayenne peppers to reduce the heat level. Or try substituting one or more of the cayennes for a milder pepper like a jalapeno. Consistency: If you like a thicker or thinner hot sauce, its easy to achieve your desired consistency.

Strain your cayenne sauce though a fine sieve or fine mesh strainer for a thinner sauce, or add more vinegar. If you do strain the sauce, you will end up with a smaller yield. Yield: This recipe should yield approximately 8 fl oz. This is an estimate and you could end up with more or less cayenne sauce.

Storage: Store your hot sauce, tightly capped, in a glass jar in the fridge. The vinegar, salt, and the capsicum in the peppers help to protect the sauce from bacteria. Your cayenne pepper sauce should keep for months, or more. To be safe, use a kitchen PH meter.

The PH of your hot sauce should be less than 4. How to use your homemade hot sauce You can use this cayenne hot sauce to make buffalo chicken , buffalo cauliflower or anywhere you would use Frank's Redhot original cayenne pepper sauce.

Frequently Asked Questions Can I process this recipe to make a large quantities for longer storage? Can I use different peppers if I don't have cayenne peppers?

Do I need to ferment my homemade hot sauce? Cayenne Pepper Sauce. Make your own homemade cayenne pepper sauce with fresh chili peppers! It's easy and you control the heat level and sodium. Homemade hot sauce is a great way to use up those garden peppers. Hi from Australia Mike.

I made the Cayenne sauce from my home grown chilli bush and it is awesome. Thanks for your recipes. Made this with fresh cayennes from my plants.

Like others mine ended up thick, more like a relish, and barely any liquid came through trying to strain it.

That said I'm more than happy with the end result, going into it I was slightly worried that all the 'pulp' would go to waste but not so. Thanks for this recipe! Thanks, Andy. You can add in more liquid if you'd like, and be sure to really puree it with a good food processor to get more out of it.

Glad you are enjoying it. Can you use normal chillies for your recipe? I have grown cayenne for the first time this year, I have got hundreds! I have given some away, froze some and have 3 Ristras drying out in the kitchen. Stumbled on your recipe and I thought YUP!.. On the "To do list" now.. I am an avid wing and wing sauce hobbyist and a couple of years ago wanted to get away from the big brand name red pepper sauce, such as Franks, and improve my craft by making my own.

It's one thing I find extremely fun to continue to improve on and put smiles on my friend's and family's faces. The problem I am running into is sourcing raw or dried cayenne peppers. I live in Colorado so growing them is practically impossible and I spent months and months looking for sources to ship here and came up empty handed.

I know there are areas, especially in the south that can grow them, but find they are personal gardeners or farmers markets that won't ship out here. Do you have any sources or suggestions on how to access purchasing cayenne peppers? If so, I would love to try out your recipe and add it to my wing arsenal 🙂.

Hi, Trina. So, I sometimes find them in grocery stores, but not very often. Honestly, look at Amazon. You'll find some good resources for dried pods. I get a lot that way. There are some great brands out there, too. I hope this helps! Try lots of different ones! I'm in zone 5a and grow Chiles every year - from early jalapeno to habanero.

unless you're someplace high elevation that doesn't get long enough days above ° at night, you could be able to grow cayenne in containers quite easily! This stuff is amazing! Made a double batch last night using mainly cayenne peppers and also some hot cherry peppers.

For that I just added a bunch more vinegar and some water to the pulp, heated briefly and strained again. Slightly thinner, but basically the same heat and overall flavor. I'm drying the resulting pulp in my dehydrator as we speak, and holy smokes am I glad it's out in my garage!

You mentioned your sauces can be made with dehydrated peppers. I dehydrated a bunch of cayenne peppers. How do I convert the measurements? When I put this in the blender, I could not get it as smooth as I wanted however I did not want to strain it and lose half the volume. So I put it in jars and calledit hot pepper relish.

It was a big hit with EVERYONE including my kids who hate hot spicy flavors. And it is KILLER on burgers! Just wanted to post this in case anyone else ends up in the same situation.

This recipe is gold even if it doesn't turn out how it was supposed to. Thank you for sharing it! So, just curious - when I push the liquid through the sieve to separate it, I'm left with a paste of pulverized seeds and skin.

in other words Has anyone used that for anything? Timothy, yes, all the time. You can swirl it into soups and stews, use it to make rubs, etc. I like to dehydrate it to make seasonings. I had to harvest my peppers before they had all turned red so I have twice as many green cayenne peppers.

How do you think they would work with this recipe? Ellen, yes, you can use green cayennes for this recipe, though you'll get more of that green, unripened flavor.

Still works, though! Or you can try to Ripen your Unripe Peppers. David, just simmer it slowly, do not boil. The liquid should not evaporate. If it does, you'll need to add more. I tried read wine vinegar.

I do not know you can simmer it for 20 minutes unless you use a quart. It has a unique flavor. If l did not strain it there would be no liquid. This is my first cayenne sauce. David, see my reply to your previous question. Be sure to simmer it over very low heat, but do not continuously boil, which will cause evaporation.

I hope you enjoyed it. Looking forward to giving this a try with a sizable quantity of cayenne peppers coming in before the frost.

Those swing top bottles are gorgeous but crazy expensive! Do you have any thoughts on using the screw on tops and doing a "hot pack" method with sterilized bottles?

I don't want to experiment on anyone! Thanks so much. Awesome website! Thanks, Cheryl. I have not tried to waterbath the woozy bottles with the plastic caps. Plastic doesn't seem to work well. Looks for bottles with metallic lids, which are better to waterbath.

This is GREAT, Mike. Added some lime juice for a touch of citrus. Just how I like it. Shake it on everything. Easy to play with. Thanks, Damien! Yes, super easy to adjust to your own flavor and consistency preferences.

Glad you're enjoying it. Half a cup is really not enough liquid. I added more wwv and some water to make it thin enough just to get through the funnel into the bottles. Taste is good, but don't expect hot sauce the consistency of store bought. Patrick, I mention this in the recipe notes.

If I was working with three times the amount of cayennes, would I just scale up the other ingredients? Stan, yes, just scale the others accordingly.

You can often include more peppers, too, if desired. Guajillos would be great here. I cannot find organic peppers anywhere. Can I substitute The powdered spice for the actual chili pepper?

If so do you know that recipe. By the comments this seems to be the best of the best hot sauce. I have been experimenting for years and have not yet found the holy grail but I think this might be it.

Mike, yes, you can, though the process is a bit different. I have a post on this very thing, How to Make Hot Sauce from Chili Powders. I made this at the end of gardening season last year in September. I didn't have a lot of cayennes. He said it was good, but didn't say a lot more about it.

This year, the cayenne's are ready. I asked if he wanted me to make this again, or do something else with them. He went on and on about wasting cayenne's doing anything but this! I had no idea he LOVED it so much. He said he didn't say much because we only had enough to make one bottle and didn't want me to feel bad that we had to go back to eating store bought.

This past spring, he encouraged me to plant more cayennes, but I had more garden than plants so I didn't think a lot about it at the time. Now that they are ready, we are going to have a lot more sauce!!!

Buh-buy Franks and Crystal, forever! This recipe is GREAT!!!!! Wow, this is great, Shelley! I'm glad your husband loved it that much! It's very tasty for sure! I appreciate the comments.

A big compliment indeed. After reading the comments and reading everything on this site I wish I had found it sooner! They have been drying for a few weeks now but are not rotting or anything like that.

Can I rehydrate them and get the same results? Or just hole for a late season growth spur :. If rehydrating is not the way to go, do you have any suggestions?

I'm more of a sauce guy than dried spices! I really enjoy this site and the feedback given to others! Thanks, Tony. Yes, you can rehydrate your peppers for making this sauce. Take care. Last year was first time I tried this recipe, and it came out AWESOME!

So simple to do. I canned some of my peppers, and then used some of those to remake more of the hot sauce in late winter. Just making some more if it this year, and can't wait. I usually don't strain it because I like it on the thicker side, sometimes add a little bit more vinegar if it comes out too thick.

I've never had a bad result. Greetings Mike! This is my first year to grow hot cayenne. I just made the recipe with great success and added honey. I am planning to add it to shrimp and linguine for a Harissa like dish.

A question I have, there are some peppers on my counter that have shriveled a bit because I was away on business, what can I do with them? I need a creative solution as I cannot stand to waste precious produce. Greetings, Claire! If the peppers aren't rotting, you can chop off any shriveled edges and freeze them.

Or, you can dry them in a dehydrator for making chili flakes or powders. If they are too soft and show signs of rotting, they should probably be tossed. I did thin it out quite a bit with water and vinegar.

Did I not cook the chilis long enough? Thanks, Matt. Yes, you can cook it longer or let the hot sauce sit and mellow, allow the flavors to mingle and develop a bit. That will definitely get rid of the raw flavor. Gave this a try but added some jalapeño juice from some pickled ones I have.

Great recipe and this came out hot and tasty. Hello Mike, I'm a Fellow Chili Head myself. You seem to have a Great Recipe. Actually I've seen several Great Recipes and Tips. I'm loaded with a Variety of Chili Peppers right now and I plan to give this one a shot with a few modifications. I don't like to Copy Cat Someone Else's recipes exactly.

I like to put a twist on it and make it my own. I just harvested the Hot Cayenne from 6 Plants, and Dragon Cayenne from 4 Plants. I plan on canning some and making Hot Sauce, and Dehydrating the rest.

Delicious recipe! Thank you for sharing. Turned out great! Somewhere in between Franks and Tabasco. Much better flavor than Tabasco, but not quite as hot. More like Franks with a kick. Definitely will make this again. Glad I used the ratio that I did.

Good stuff get the wings out!! Hi Mike - I really want to try this and use as part of a marinade as well but I can't find fresh cayenne peppers in my area.

Next year, I will grow some! Hey, Michael. Check out the "Resources" section of my site for chili pepper plants. Some of those places do sell fresh pods.

Or, try some Facebook groups. There are a lot of growers out there who like to sell and trade. Good luck! I'm going to try this for my first time making home made hot sauce.

I plan on canning it in little jars to give some away to neighbors and family. Thank you for the recipe, and thank you for the terrific website!

Excellent, Scott! Glad to hear it. Exciting, isn't it? Hi Mike. I just put my cayenne's in brine this morning for making a fermented cayenne hot sauce. I was able to harvest a lot of seeds out of the trimmed stem ends. Can I dehydrate the seeds for planting next spring and if so is there a preferred method?

Love the site btw! Cheers from Ontario, Canada. Hi, Dave. Check out my page on Saving Pepper Seeds for Growing. I think all of your questions will be answered there. I was wondering if I could use this sauce as a cream sauce to go with chicken? Like after the sauce is made can I put it into a pan with some heavy cream and spoon it over chicken?

Rea, you can. This is a very thin sauce, so you really would be mostly just flavoring the cream with it, unless you used a whole lot of it. Not sure if the vinegar content would make the cream curdle a bit.

You might try using something like crema or sour cream for a thicker sauce. Let me know how it goes for you. Hi Mike, it is the first time I am dealing with cayenne, although it is not my first pepper.

I grew just one plant and turned out I have a bunch of peppers. Do you seed the cayenne peppers before cooking? Considering that the pepper is so mild that my child was able to eat a whole pepper, I wouldn't, but what did you do?

Hi, Lucia. I usually do not remove the seeds or innards of the peppers, as I don't mind seeds in my sauces. Some people find them slightly bitter or don't like the texture or appearance. You can always strain them out if you want.

The heat is really in the whitish pepper innards, not the seeds, but remove the seeds usually removes those innards as well. So, I keep it all in for my own personal tastes. If I add any more water it will just be a water sauce. Also there us no need to add a full teaspoon of salt for milligrams of sodium per teaspoon.

Trust me! Paul, this is meant to be a thicker hot sauce, but you can still very easily add more liquid to thin it out. You don't have to just add water. Try vinegar or citrus, or a combination. Also, as with any recipe, use salt to taste.

Let me know how it comes out next time. I made this today, and like most sauces you almost have to force it through the sieve. I now have a wonderful tasting sauce in 30 mins. Let me know how turns out for you. Hi Mike - I like your fermentation process as a first step for making your sauces.

How would I modify this recipe or ratios if I were to first ferment the peppers? Thank you,. Thanks, Mike. No need to adjust the ratios, just ferment the peppers first, then either move onto step 2, or drain and rinse the fermented peppers and start with the recipe.

Yes I saw that recipe and hence my question. There is a lot less vinegar in that recipe than this one with cayenne peppers. I thought maybe less vinegar was needed when you ferment. And then I noticed this recipe as a potential basic starting point.

No problem at all, Mike! Glad to help! Feel free to ask away and I'll do my best. When you ferment, right, you don't need as much vinegar, so you can dial back on that.

Best to go by pH if you want it to last. Shoot for 3. Add vinegar only as needed to lower pH, and you might not need to with fermented.

Just check the pH with a good pH meter. NOTE though - even if the pH is higher, it could still be a good sauce. It just won't last quite as long. I made this and turned out really well. It tastes a bit salty though. Hopefully the taste will mellow a bit. How much do you normally put in?

Great sauce though. Thanks very much. G'day, Pat. Thanks for the feedback. I did make an adjustment to the recipe to start with 1 teaspoon of salt, then add more salt later to taste after it is processed. That will work better as a method to bring the hot sauce to your preferred level of salt.

Try it that way next time and see how it turns out for you. I came across this site while looking for cayenne pepper recipes.

I had a half bushel of mixed hot peppers from the farmers market, and almost half were cayenne. My family loves hot sauce, so I made a triple batch of this using almost all the cayenne peppers and 3 heads of garlic. For part of the vinegar, I used the remains from a jar of pickled peppers made with some of the half bushel, and the rest was red wine vinegar because I didn't have white wine vinegar.

I used my Ninja blender, so I didn't need to strain it. The end result is delicious! I have to use it in moderation, but my son and husband love it. I did add a couple tablespoons extra of vinegar to thin it out.

I am a new fan of your site and I intend to try several more recipes. Wow, thanks, Karen! So happy you found me! Glad you like the sauce! I am now a fan of yours, too. Quick question, my kitchen scale isn't working anymore.

About how much is 10 oz of fresh cayenne peppers? Cidne, weight is really the best way to measure, but I'd say 10 ounces is roughly cayenne peppers, depending on their size.

Would be adding two ghost peppers be fine with this recipe? Hoping it might balance a little bit of the heat from the ghost peppers. Kevin, absolutely.

You can mix and match peppers for this recipe, just try to stick close the overall amounts. Can you help with where to find fresh cayenne peppers? I have tried a large number of grocery stores, Mexican markets, Asian markets, Sprouts and Wholefoods with no luck.

Maybe my area? I am in Denver, CO. When cleaning the peppers did you remove the seeds? Brian, you CAN remove the seeds and innards if you'd like, though I usually leave them in. Some people don't like the floating seeds.

You can always strain the sauce later on for a smoother sauce if you'd like. How long will it last. Can I do something to it to preserve it like a jam or something.

I want to make enough to last the whole winter. Diane, this should last a couple months in the fridge pretty easily, or longer. It's all about the pH. You can definitely preserve it. You can process it in a water bath, or use a pressure canner.

Allison, most woozy bottles have plastic screw on caps so they aren't the best for completely submersion in the water bath. I know some people who do it. It's really best in containers with non-plastic lids, like jars. Hot sauce will keep a long time in the fridge, though.

Its says 10oz. Of cayenne peppers, I have 1 lonesome ghost pepper to pick. Could I through that in along with a couple of serrano peppers to equal the 10 ounces? Made a 5 oz. version with 1 ghost 4 cayenne and 4 serrano. Came out great very hot that how I like it.

Lola, absolutely. Use this as a base recipe. You can remove or add to it flavors that you prefer. Let me know how it turns out for you! Hi Michael! or no? You can always dilute a higher percentage acid with water and other ingredients, especially if you're concerned about a sour flavor. If you're concerned with longer keeping, it's all about the final pH, which is best below 4.

Maryann, you can make this with green cayennes, though it will have more of that green flavor, and yes, the sauce will be green. Ok thank you. I looked every where for red Cheyenne but no one sells them but I have them in my garden but not turning red.

Just a few. This recipe looks so simple! Am also going to throw in a few other peppers after reading the comments. Thank you for the recipe! Mine turned out super hot and unfortunately I did not keep good notes.

I added a carrot and onion when I cooked it then fresh peaches and half of a cucumber when I blended it. Id like to put it in bottles to give away but am not sure if it needs to stay in the fridge or not. I put the quart I made directly into the fridge but am not sure why I did that.

This is all new to me. Jamie, yep, you can use this as a base for sure. You can keep it in the fridge for safer keeping. If you'd like to store it in the pantry, it is best to water bath it.

Just be sure to check the pH level. It should be at 3. That is what I decided to do. I got 7 5oz bottles to give to friends and family. I appreciate the help and your great resource on all things hot sauce. Two questions do I take out the seeds and should I wait till my green cayenne peppers turn red?

Patsy, you can leave in the seeds, or remove them if you'd like. Most of the heat is in the pepper innards. By removing the seeds, you might remove the innards and therefore a lot of the heat. Also, I prefer using red cayenne peppers, which are nice and ripe. You CAN use green, though. They're just not ripe yet.

I am doing both green and red so I will let you know how it goes. Also added a splash of pineapple for sweetness. I have cayenne peppers in the garden. Love raw oysters and have been looking for a great sauce. First time trying this recipe I also added 3 habaneros and 3 jalapenos to the mix.

The flavor is just awesome with enough heat, but not too crazy. It was a little thicker then I was expecting, but you could add water to thin if you wanted. Highly recommend this recipe, THANK YOU!

Hi, all these recipes turn out way too thick for me. I even tried simmering this one less. I had to add double the amount of vinegar otherwise it just would not pass through the sieve. Any ideas on what I might be doing wrong?

Luke, the best way to thin out thicker sauces which are more like pastes than a sauce is to add in a bit of liquid to thin it out. Try using water, stock, vinegar, or something like lime juice or even beer if you'd like.

Your choice may affect the flavor, obviously, so choose accordingly. I sometimes need to add a splash of water here and there to thin things out.

Let me know if this helps. Hi Mike! I nearly chocked myself to death several years ago by putting dried ceyenne peppers in the food processor. I have about 8 oz. of dried ceyenne peppers from our community garden. Hi, Karen - I'm sure you'd be safe, but if it bothers you, you can always keep a window open and try to get some ventilation.

Sometimes peppers can be quite "fumey", as you've experience. Let me know how it works out. Mike, Do you have a source for fresh cayenne peppers. I have never seen them in the stores around here in Northern California.

Or would dried work? John, I typically grown my own, but I can also sometimes find them in stores near me. If you can't find them, yes, you can rehydrate dried cayenne peppers and use those. Here are some links to help you. How to Rehydrate Chili Peppers.

Also, Chili Pepper Seeds and Plant Resources. Do you have to dry the cayennes? I dont have access to a smoker or dehydrator currently and was hoping to maybe roast them in the oven and then peel them prior to adding them in for the recipe.

Would this work? Justin, no, you do not have to dry the cayenne peppers. I just cooked them down in a pot, raw, with garlic, vinegar and salt, then processed them to form the sauce. If you dehydrate them, they will need to be rehydrated to make the sauce. You can smoke them as well for some extra smoky flavor.

Im looking at smoking some defrosted chillies from last summers crop and making a sauce. Have Cayennes and some hot carribean mixed chillies. Would this recipe work or would you make adjustments? Hey, Jason. I have a page on How to Smoke Chili Peppers that will let you know exactly what you need to do.

Basically, smoke the peppers then finish them off in the dehydrator and grind them. Let me know how it works out for you. I did a little experiment. I smoked some cayennes for 30 minutes so they we still soft, and collected the juice that came out. Basically followed this recipe but added the smoking juices and some smoked paprika and tomato paste.

Ended up with a thick, deep red smoky chilli sauce which goes great with all sorts of meat. Mike, Do you think I could mix Habeneros with Cayennes for this sauce?

Trying to use up the last of the peppers in my garden 🙂 Thanks!

Green coffee fat burner Cayenne pepper recipes not logged ppepper, either login or create an Pwpper to post comments. Organic herbal teas me what to make with fresh cayenne peppers July Cajenne, PM Recioes Other than hot sauce, Plyometric exercises for athletes ;epper can I use these pretty babies for? Looking for food dishes that really highlight or benefit from cayenne chilis specifically. Googling is useless since 10 billion recipes use dried cayenne powder, and the other 10 billion hits are for making hot sauce. Not at all interested in making hot sauce. Looking for dishes that rely on these little beautiful chilis specifically, or at least are benefited by using them instead of other chilis.