Peppers are one of the fruits (and yes, they are fruits) that can be harvested until it gets really cold. But what do you do with an abundance of really hot peppers? Whether you grow them on your fire escape (a-hem) or in your garden, WNYC's Kerry Nolan and Juliana Fonda have ideas for what to do with all that heat:

Juliana's peach/habanero barbeque sauce:

4 mangoes without pits and cut into chunks

1 red bell pepper seeded and cut up

1 cup cider vinegar

3.5 cups sugar

juice 1/2 of lemon

40 thai peppers (piquins) cut up into small pieces. The seeds are optional but we keep them in.  The amount of peppers could vary depending upon the heat level you would like.

3 tablespoons powdered pectin

Instructions:

1. Put the bell peppers with vinegar, mango, and lemon juice into a pot and then boil the mixture for 10 minutes to break down the bell pepper and the mangoes.

2. Add Thai peppers and sugar to the mixture and let it boil until sugar is dissolved. After it has reached a boil reduce heat to medium and simmer for 5 minutes.

3. Add powdered pectin, and boil for 1 minute stirring constantly. Skim and discard any foam from the jelly.

4. Pour into 1/4 or 1/2 pint jars and seal.

To seal:

1. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jam into the hot sterilized jars, filling to within 1/4 inch of the top. Top with lids and screw on rings.

2. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary, until the water level, is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
3. Remove the jars from the stockpot and place onto a cloth-covered surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Once jars are sealed, there should be a concave spot at the top of each jar.

If you have not canned before, please read up on it to get some tips and techniques.

Peppers (Kate Hinds)

 
Kerry's mango-habanero sauce:

Chop up one habanero pepper (de-seeded, if you want less heat), the flesh of two ripe mangoes and a splash or two of orange juice.

Blitz in a blender until smooth. Freeze in ice-cube trays and then place the frozen cubes in a freezer bag.

When you want a little sweet heat, pop a cube or two into the microwave, heat and drizzle on chicken, fish—whatever!

Richard Hake eyes a pepper (Kate Hinds)

Enjoy!