A worldwide community photographing and learning about wildlife
Project Noah Nature School
Thank you so much Alice. My mother will be delighted.
Emma, the ratio depends on taste. I use 1:3 vinegar:brine.
The capsaicin oil is great for food and surprisingly enough- for drinks and desserts. Spicy chocolate fondue or fire and ice vodka shots, for example. I prefer it to powder because it's easier to blend or suspend in water (capsaicin in rose water, my insane not so secret secret).
Ps. About 1 pound of habanero for 10 -15 drops of oil.
The capsaicin oil is great for cooking. Use a dropper, or you won't be able to eat your food!
I pickle the peperoncini in brine and vinegar. It's tricky keeping the pickling jars sterile.
I extract the capsaicin from habanero by chopping them fine and soaking/mixing them with food grade grain alcohol for 2-3 days. Strain the mixture and boil off the alcohol to get a thick dark brown oil. Last step best done in a heat proof glass bowl.
... And jalapeños for crunching on as a snack!
Peperoncini for pickling; habanero for extracting capsaicin; banana peppers for salad; bell, poblano and Mexican big Jim for cooking.
Thank you! Can't believe I never heard of this app before.
That was a single days harvest. I remember it being a decidedly good day :)
