This is a journal of my vegetable gardens. Skippy was my first dog and he thought the garden was his, even though I did all the work. Now Suzie and Charley follow in his footsteps. We're located near Boston (USDA zone 6A). I have a community plot, a backyard vegetable garden, fruit trees, berry bushes, chickens, and bees. I use sustainable organic methods and do my best to grow all of my family's vegetables myself.

Sunday, October 21, 2007

drying chiles

cayene ring
chiles hanging big chiles
Red cayenne chile peppers I've picked earlier this summer have dried nicely sitting on a plate in my kitchen. It takes a few weeks. Since I have a big batch of them now, I strung the chiles on wire and hung them up. I just treaded the peppers on 18 gauge galvanized wire and bent it into a loop for hanging. I went ahead and hung a few of the thicker skinned jalapeños and round chiles too. Just to see if they'll dry. They look very decorative.




Blogger Vanillalotus said...

Wow what a nice chili harvest. I've been thinking of growing some peppers. What do you plan to do with all your dried chilies?

October 22, 2007 12:59 PM

Anonymous Scott said...

Nice ristra! I was thinking about grinding my Chimayo this year but I only left a few dozen to turn red .... which is probably only a few tablespoons so I am undecided.

Next year try one of the anaheim varieties Hatch Big Jim (mild) or if you are adventurous Espanola Improved (seeds at Even a Poblano (med)... all are nice big "eating" chiles, and the heat is not overwheling. They are usually eaten green and roasted to remove the skin. Once you have used them on a cheesburger (green-chile-cheeseburger) rellenos (ree-a-nose, a chile "stuffed" usually with cheese then battered and deep-fried) you will be hooked!

October 22, 2007 8:44 PM

Blogger carletongardener said...

Thanks for the chile recommendations. I definitely try a few next year. We like mostly to roast and eat the chiles, so the Anaheim's and Poblanos sound great.

I'll have to look up the meaning of "rista" and "Chimayo". New words for me.

As for making use of the dried chiles, we have a chile eater in the house. I'm sure they'll go. Some will be crumbled and shaken onto pizza, some will soak in olive oil for dipping bread in, some will go in winter chiles and sauces.

Tomorrow I hope to post photos of the jalapeños we roasted and froze.

October 22, 2007 10:22 PM

Anonymous Scott said...

chile ristra - a traditional way of storing dried chiles, also very decorative. In NM it is said that to hold you over during the winter months you should make a ristra as long as you are tall! (

Chimayo - a town in norther NM and a "landrace" chile that pre-dates Onate ( i.e. an heirloom variety.

October 22, 2007 11:38 PM

Blogger Matron said...

They're just such a wonderful, vibrant, scarlet red colour - aren't they? I am going to make some Christmas decorations.

October 23, 2007 4:20 PM

Blogger carletongardener said...

Gifts too. Dried crushed cayenne in pretty bags... chili oil...

October 24, 2007 10:11 PM


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