Peppers

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).

amazing info anand, thanks so much!
for pickling what is the ratio of brine and vinegar?
Do you use capsacin for flavoring? It probably is the same as the pepper poder minus the fibre?

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.

anand,now you have made me curious, How do you pickle them?
and how do you extract capsaicin and what do yo use it for?

... 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.

mmmmmmm the best part of cooking love peppers :)

looks good! What do you plan to do with it? Marinade it?

That was a single days harvest. I remember it being a decidedly good day :)

An important part of my diet,asergio!

The wild side of food... ouch!