These are a mix of hot cayenne and Thai chiles. I pick them when their shoulders are fully red then spread them on plated to dry. These thin-skinned chiles dry nicely even in our relatively humid New England weather. It takes several months for them to dry.
1 comment:
i usually preserved blended dried chilies with some oil, vinegar and salt to make chili paste . we use a lot of dried chili paste in Asian cooking.
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