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Haht Ghost Pepper Cocoa

March 3, 2017

Picking and Saving Peppers

March 2, 2017

Our Awesomist BLT....

March 1, 2017

Haht Sahs Marketplace -Now Open

February 4, 2017

We are open!

December 19, 2016

Williams-Sonoma Columbus Circle NYC

February 22, 2016

Haht Jam! Ice cream

February 22, 2016

Simple Corn Muffins....the Haht Sahs way.

February 21, 2016

Beer Nuts w/Haht Syrup

February 21, 2016

Tasting Session 1-4 Sunday Feb. 21, 2016 523 Ridgewood Road, Maplewood, NJ 07040

February 18, 2016

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Recent Posts

The Hot Pepper Awards is Back!

November 15, 2014

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July 10, 2014

The Hot Pepper Awards Winner!!!!!

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Featured Posts

Picking and Saving Peppers

March 2, 2017

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Trace

We grow peppers each year: ghost pepper, habanero, chilies, jalapeños. Too many to use immediately, so after each harvest, I freeze them. 

Tip! Wear gloves. Prep the peppers before you freeze them. Take off stems, wash, cut off tops. Cut in half to make sure there are no bugs or rotten seeds. Freeze in freezer Ziplock bags, making sure to squeeze out all the air. Or, vacuum seal, if you have the machine. 

When ready to use, don't thaw your peppers! They get gooey. We pickle ours and throw them frozen, right into our pickle mixture. I ruined an entire batch of peppers by thawing....if you thawed your peppers, it's ok, just throw them into the oven at 170-200 degrees Fahrenheit, until crispy (depending on your oven, could be 4-9 hours). You can make pepper dust. Beware: open your windows... Dehydrating peppers in the oven can choke you out of your kitchen if your oven door doesn't close tightly. I learned this the hard way....Hope you have a great 2017 harvest.

 

 

 

 

 

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