Banana Peppers

[KYHeirloomer]

Aw, Kevin, you beat me to it.

Hey, this is Monday. Isn't Monday my day to embarass newcomers?

All kidding aside, Erin, welcome to Spice Place. I hope you enjoy joining our little family. Don't be shy about posting. Just jump in on an existing thread, or start one (or six) of your own.

And please do tell us a little about yourself over in the Introductions thread. Where you live, the kind of foods you like to eat and like to cook, maybe a little about your family life if you wish.

[jglass]

Hi and welcome to the group.
Your idea of grilling them sounds great. I will def try it.

[MsMai]

with a cheese mixture, dredges in flour, then egg, then commercial bread crumbs and deep fries them. They are mouthwateringly delicious

[erinw16]

Wow, what a warm welcome! Thanks.

I actually spent yesterday afternoon pickling banana peppers using recipe #2 for this season. I have dozens more that will be ready to pick in a couple days and was wondering what to do with them...stuff, bread and fry sounds like a winner to me!

Okay, new question, though. I bought what I thought were 4 sweet banana pepper plants this spring. But when slicing them yesterday, I noticed that some had a much stronger smell to them...so I tasted one. Wow. It was not a sweet pepper, but had a bit of a kick to it. Since my kids picked them for me, I have no idea which came from which plants...is there a good way to tell them apart without tasting them?

[erinw16]

Oh, and by the way, the w is the last initial...it's Erin; KYHeirloomer got it right!

Now if I can only figure out what you are trying to tell me about the introduction thing...good thing I can cook better than I can navigate on this big black machine in front of me!

[Cook Chatty Cathy]

Erin there is at the bottom of the page where the posts are a place called: Forum Jump; click on that and scroll there until you see Introductions and then you should be able to start a thread there and introduce yourself and we will all respond on that thread that you start!!! Good Luck!

[mrsjimmyp]

I love Banana Peppers stuffed and deep fried too ! They are yummy.

[erinw16]

Thanks for the help...I actually think I figured it out all by myself (can you hear me patting myself on the back?)...check out the intro page, and see for yourselves!

[KYHeirloomer]

Erin, there is, unfortunately, no way to tell heat levels by looking at the pepper. You have to taste them.

There are two factors involved. One, there may have been a mix up in labeling, and some of the plants were the hot version. Or, two, sometimes, due to growing conditions (and stresses you may not even be aware of) capsaicin levels build up in what are supposed to be sweet banana peppers. This leads to the oft-told myth that if you plant hot ones and sweet ones side by side the sweet ones will turn hot. It doesn't work that way.

Anyhow, to reduce heat levels be sure and remove both the seeds and the ribs. That's where 90% of the capsaicin is found.

As you search for new recipes and uses be sure and check out all of Pepperman's posts. Although his thing is jalapenos, his recipes will work just as well with other peppers, including your bananas.

[erinw16]

Thanks for the tip...since I had already seeded and sliced about 3 qts before I realized some were hot, I just left them all together when I canned them...hopefully hubby will still enjoy them!

I have checked out pepperman's website and can't wait to get his pepper griddle...I also plan to try out some of his recipes. Since I don't have too many jalapenos yet, I guess I can start trying some of them with my many, many bananas!!