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.
Capsicum
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?
ReplyDeleteNice 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.
ReplyDeleteNext year try one of the anaheim varieties Hatch Big Jim (mild) or if you are adventurous Espanola Improved (seeds at www.hatch-chile.com). 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!
-S
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.
ReplyDeleteI'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.
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! (http://www.newmexicocatalog.com/html/ristras_and_wreaths.html)
ReplyDeleteChimayo - a town in norther NM and a "landrace" chile that pre-dates Onate (http://www.fiery-foods.com/dave/landrace.asp) i.e. an heirloom variety.
They're just such a wonderful, vibrant, scarlet red colour - aren't they? I am going to make some Christmas decorations.
ReplyDeleteGifts too. Dried crushed cayenne in pretty bags... chili oil...
ReplyDelete