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Drying or Otherwise Preserving Rocoto / Manzano
- Thread starter Sonja
- Start date
This guy has the best pube drying technique on the site IMO http://thehotpepper.com/user/10987-guatemalan-insanity-pepper/
maybe wait for his response or PM him
Us capsicum pubescens enthusiast often call them "pubes" for short. No pun intended.
maybe wait for his response or PM him
Us capsicum pubescens enthusiast often call them "pubes" for short. No pun intended.
Dehydrator works perfectly fine for them and on lower temps.
There are many peppers I don't just cut in half.hogleg said:
Allot of them I just let dry on the counter whole, other then that dehydrator my fav way at 115f.
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 
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
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
(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 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
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
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.
I also make plenty of jelly and sauces with them.