I did have a ton of hot chili peppers from the one of those I planted. I'm unsure which variety they are, but they have a great flavor similar to serrano peppers, but without as much heat. I froze a big bag of those, and a bunch of jalapeno peppers I got from the market.
I have one of those three tier hanging fruit baskets in my kitchen, and 5 feet away along the wall is a heat vent. I take peppers and fresh herbs and hang them from the bottom basket until they are dry. The heat doesn't really hit them, but it is close enough that air keeps moving. I've got big bunches of sage, rosemary, thyme and parsley hanging out right now.
I haven't done this on a large scale with peppers, since I went with the freezing method this year, but it works really well with herbs. If you have an out of the way heating vent in your house you could setup a little rack above it and hang the peppers from that maybe. I wouldn't put it to close, I don't think you want them heating up much.
Of course, that's if you use electric heat. I heat with wood, and no matter how long I leave something over the floor heat vent, it doesn't dry.
Peppers in Michigan are a Miracle anyway..we have such a cold growing season..we have friends that have a truck farm in Pinconning, on Lake Huron..and they generally supply our peppers, however..We have grown limited numbers in our tiny greenhouse.
Ron has a "secret formula" for making the hot peppers sweeter when he dries them..and it is the best pepper powder we have seen anywhere..
My husband Ron is disabled from a head injury, but he does come up with a few interersting things now and then.
I recently read ' head cases' stories of brain injury and its after math ' by michael paul mason who is a case worker of sorts for a saut after brain injury treatment facility in my home town of tulsa. head injuries can be so devastating. wish you guys the best!
Kelda O. wrote:
great topic, i've got the same situation.
I wonder about drying the peppers, do they need a dehydrator? enough of them so far just drying out on the counter, are getting weak and rotty in their corners.
Any stories about best methods for drying?
HEY ALL I DONT EVEN KNOW IF THIS IS THE WAY TO RESPOND.....I HAVE 2 DEHYDRATORS, AN AMERICAN HARVEST, AND A RONCO, ONE WITH FAN AND ONE WITHOUT. DRYING PEPPERS, HOT ONES OR OTHERWISE IN THE DEHYDRATOR IS FABULOUS, IN FACT AFTER DRY, GRIND IN COFFEE MILL AND CREATE YOUR OWN SOUP STOCK ADDITIVES, DRY SOME LIME OR LEMON RIND GRIND AND YOU ARE TALKING GOURMET SEASONINGS...... OVERNIGHT WITH CLEANED, EVENLY SLICED PIECES, IS USUALLY LONG ENOUGH THE ENDLESS VARIETY OF BLENDS YOU CAN MAKE AND SOUP POWDER IS AMAZING.
...and also one on making chili powder:
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Pickled Roasted Red Peppers
Makes about 4 pints
Roast 4 large garlic cloves and 20 med sweet red peppers on a grill or under broiler until charred, turning to roast all sides. Once the skin of peppers wrinkles and chars, remove from Heat and place in a paper bag until cool enough to handle. Then lift off skin. Cool garlic squeeze cloves to remove from peel.
Combined roasted garlic with one and a half cups white vinegar, one and a half cups cider vinegar, one and a half cups dry white wine, 1/2 cup water, 1 cup coarsely chopped onion, a half a cup of sugar, 2 tablespoons dried oregano and 4 teaspoons of pickling salt. Bring to a boil over medium-high heat to dissolve sugar. Reduce heat and simmer for 5 mins.
Pack room temperature Peppers into hot jars leaving half inch headspace. Ladle hot liquid to cover. Process in boiling water canner for 15 minutes.
These are delicious on sandwiches and pizza!
Roasted Red Pepper Spread
Roast 6lb red bell peppers about 14 medium. 1 pound Italian plum tomatoes about five medium, 2 cloves unpeeled garlic, 1 small white onion under a broiler or on a grill turn to roast on all sides until tomatoes and peppers are blistered, blackened, and softened and garlic and onions are blackened in spots.
Place pepper and tomatoes in paper bags let cool. Peel and chop garlic and onion. Peel and Seed peppers and tomatoes. Puree tomatoes and peppers in food processor until smooth. Finely chop garlic garlic and onion.
Combined pepper and tomato puree, garlic, onion, half a cup red wine vinegar, 2 tablespoons finely chopped fresh basil, 1 tablespoon sugar and 1 teaspoon salt in a large pan. Bring to boil, reduce Heat, simmer until mixture thickens and mounds on a spoon about 20 minutes.
Process in water bath canner for 10 minutes. Makes 5 half-pint jars.
We use this spread in place of pizza sauce and as a dip.
The recipe is just peppers, water and salt. and a tiny bit of love, but not enough to make that pepper happy.