Thanks for the links Anne - just the reassurance I was looking for. Bruce, I did do a bit of searching but I find google so broken these days and that's why I love this place because everyone is so helpful in providing real world experience rather than search engine, ad target content.
Thanks Tereza - I have a ton of Chinese Chillies - I grow them as ornamentals, the bushes are so pretty with so many different colours. I've made something similar to Lao Gan Ma in the past. I've recently discovered Gochuchang and will try and make my own version. I like my chilli sauces to have depth and complexity, not just heat.
Sure, I dry and smoke most any pepper if I have too much to use fresh and plenty already pickled. I tie them by the stem on long strings, far enough apart so they do not touch, and hang them anywhere convenient in the house. Jalapenos are actually the hardest to dry without molding. So, regardless the variety, as they turn red or darken and are at least half dry, I put them on the smoker with some oak and hickory and give them a hot smoke. That preserves the peppers perfectly, yielding a slightly chewy texture and bringing out the sweetness. Then, I store them in lidded jars to keep the good, smoky scent.
im sorry mr Norton , I actually did a bunch a bunch of searching and reading about smoking peppers a couple weeks ago and google got me to some excellent write ups. but I dont remember them verbatim so didn't even want to try. ive never done it ive only smoked fish and meats so didn't think it appropriate for me to tell you how its done.
This year I have been smoking jalapenos, serrano, beaver dam, and cayenne peppers. The flavor is amazing and it is so easy to do.
We have a pit barrel smoker. When we cook on it I prepare a couple of hanging baskets of hot peppers to go in the smoker after we are done cooking our meal on it. It takes advantage of the charcoal burning down after the main cooking to smoke the peppers. The peppers get smoked till the coals are completely spent and cold. I don't worry if the peppers are fully dry or not because I finish drying the peppers in my dehydrator immediately after they come out of the smoker. I love finding easy ways to take advantage of something that I used to view as waste.
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