I don't see hot pepper sauce in the list -- I'm thinking of the kind made with vinegar which, in theory, should mellow the heat somewhat
never mind, that was the 2nd item on your list
Drying is definitely an option that will let you make more stuff
I think you might think about branching out to
- hot pepper flavored winter wildbird seed mixes and suet/dough cakes (deters squirrels)
- heat compresses and pain relief (I don't know exactly how to make them though) -- you do have to watch out with body products so they don't cause blisters
- dry whole and make kitchen herb wreath with garlic and various dried herbs for decoration and gifts
Do you think the birds could tolerate the heat of these peppers or are their digestive systems geared to eat just about anything?
I have thought about pureeing some and cutting it with water to later strain and make a pepper spray for controlling garden pests, but I'm worried the heat of the peppers could possibly harm the plants. These peppers are extremely hot.
My brother-in-law tasted the fresh pepper sauce by dipping a teaspoon in the jar and pulling it out with just a bit of residue on it and he couldn't believe how hot it is. I gave him a pint of it and told him to use just a couple teaspoons of it in fresh tomatoes, onions, garlic, cilantro and lime juice to make a quick home made salsa for snacking.
Here's the recipe I used for making the pepper sauce:
I made 2 batches, one with Ghost Peppers and the other with Habs. This recipe is for one batch.
Cut in half and seed and remove the pith of 50 hot peppers.
Dice 2 medium onions
Mince 4 cloves garlic
600 milliliters cider vinegar
4 teaspoons salt
1 teaspoon mustard powder
In a blender, combine all ingredients and puree till finely ground. Place in a saucepan and bring to a boil and let boil for 5 minutes stirring often. In the meantime have a pot of water boiling to use as a canning bath.
Pour the pepper sauce in clean canning jars, seal the lids and place in the water bath for 10 minutes. Remove and let cool and they will form a vacuum and seal.
Depending on the size of the peppers used, that will determine the amount made and how many jars are needed. The batches I made found me using 2 pint and 1 half pint jars per batch.
Be careful with this stuff as it is very hot depending on which type peppers are used.