We’ve just pulled our last batch of fermented hot peppers (for 2012) out from the crock. I kept them whole (we have almost a dozen types of homemade hot sauce in the house) and had a lot of leftover brine.
I really had no use for the brine (or room to store it) and decided to drain it out. I used to drain it directly down the sink and I would often be amazed by how many seeds went ‘down the drain’. Here’s the pile from last night:
I used to add these back to my hot sauce (which already has plenty of seeds) but I’ve found that I prefer to dehydrate them. They still have a lot of heat and not a lot of the sourness that comes with fermenting.
The seeds dry in 18-24 hours in the dehydration and can be used just as you would use chili flakes. They can be added to sauces, pasta or even baked into things (like a spicy cornbread).
The only downside? Hot peppers can make breathing a little awkward for the first few hours they’re in the dehydrator (I would do these outside if I had the option).
What do you do with Hot Pepper Seeds?