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Drying or Otherwise Preserving Rocoto / Manzano

Rocoto Manzano Drying

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#1 Sonja

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Posted 06 March 2018 - 03:59 AM

Has anyone tried Drying or Otherwise Preserving Rocoto / Manzano  peppers?  How did you do it?  How well did it work?  Suggestions?

 

I am expecting a fair number or red ( less hot, more juicy ) and orangey yellow this year.  Last year I just froze them, but freezer space is limited.



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#2 Malarky

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Posted 06 March 2018 - 09:08 AM

jelly?



#3 hogleg

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Posted 06 March 2018 - 09:47 AM

This guy has the best pube drying technique on the site IMO  http://thehotpepper....nsanity-pepper/

 

maybe wait for his response or PM him  

 

Us capsicum pubescens enthusiast often call them "pubes" for short. No pun intended.



#4 JoynersHotPeppers

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Posted 06 March 2018 - 09:51 AM

Dehydrator works perfectly fine for them and on lower temps. 


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#5 hogleg

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Posted 06 March 2018 - 09:55 AM

Dehydrator works perfectly fine for them and on lower temps. 

 

Yea but cutting them in half isn't effective IMO

 

You gotta slice them into rings like GIP does if you want crispy dry.



#6 JoynersHotPeppers

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Posted 06 March 2018 - 11:19 AM

 

Yea but cutting them in half isn't effective IMO

 

You gotta slice them into rings like GIP does if you want crispy dry.

There are many peppers I don't just cut in half. 


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#7 dragonsfire

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Posted 06 March 2018 - 11:22 AM

Allot of them I just let dry on the counter whole, other then that dehydrator my fav way at 115f.



#8 Guatemalan Insanity Pepper

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Posted 06 March 2018 - 12:35 PM

if you want to flake them afterward, cutting them into rings before drying has worked the best for me ;)

(trying to crush dried, halved pubes, was an effort and did not ever yield anywhere close to predictable sized flakes )

 

if you want to turn them into a fine powder, your going to spend a while with a mortar and pestle, i suggest getting an electric spice/coffee grinder 

 

also if you haven't yet, try smoking some first with a fruit or nut wood  (Peach, Cherry, Apple, Pecan, etc.) then finishing them on the dehydrator   :!:  soo good  :drooling:

 

I prefer to use the pubescens peppers fresh mostly. but they make fine stuffed peppers, great flakes and powder, rings pickled or dehydrated (great way to kick the heat up in some soup and add some color with some dried pubescens flakes or rings :) )

 

can't forget sauce :hotsauce:

Fantastic sauces or even just a basic mash can be made and used in many different dishes !

 

 

lots of ways to preserve and use the Pubes  :onfire:

 

 

:cheers:

 


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#9 Thegreenchilemonster

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Posted 06 March 2018 - 04:52 PM

I ferment a lot of my Pubes with salt only, as a mash. I also stuff as many freezer bags full as I possibly can into my freezer for the Winter. Pubescens freeze/thaw very well, since they have such thick juicy walls.

I also make plenty of jelly and sauces with them.

Edited by Thegreenchilemonster, 06 March 2018 - 04:53 PM.


#10 jhc

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Posted 13 March 2018 - 01:01 AM

 

 

I am expecting a fair number or red ( less hot, more juicy ) and orangey yellow this year.  Last year I just froze them, but freezer space is limited.

Send them to me if we can agree on a fair price.... :)







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