I ended up with a bumper crop of hot peppers this season. And so did my dad. In fact, my dad got even more than I did. I think at least 50 habaneros came off one plant. I’m not exaggerating. It’s not like we could slice them all up into salads or stir fries, so our first solution was to make a hot pepper jelly.
I picked up a great special canning issue put out by Better Homes and Gardens magazine that featured this Habanero-Mint Jelly recipe and took it to my parents’ house two weekends ago so my dad and I could make it together. However, the recipe only called for three habaneros. The main image of this post gives you an idea of how many peppers my dad had picked – and at that point there were still more on the plant! That’s a whole lot of hot sauce. So what do we do with the rest of them? We’re both going to dehydrate a bunch of peppers in the oven to make hot pepper flakes. But, I was wondering what other green thumbs do with their hot peppers!
By the way, the habanero-mint jelly is delicious on sausages, salmon and just this past weekend, we spooned little dollops on top of crackers with goat cheese. Delish!