chinense Drying Ghosts On a line

taint3dbulge

taint3dbulge

I have 1 ghost im trying this with.. Its in a warm place that does get lots of light but no light ever gets it..  Its not very humid since its my office lol.. But its pretty warm since i do have a big window.
 
I have had the pepper sitting here for around 2 weeks and the pepper looks fine but is starting to kinda look diffrent like the skin in sagging just a bit.. its still firm but yet its getting softer...   Is this what is supposed to happen while it dries out. Or is it simply spoiling?  I can post a picture if ya like?
 
i would chop it in half and let it sit to dry if you don't have a dehydrator. i  always chop them in half, otherwise i get a greyish white powdery mold inside. 
 
This is when i first cut it 2 weeks ago. (its hung by tape, not by a piece of string, but ya know what i mean.)
 
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today.
 
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I know it dont look like a normal ghost pepper.. It must of cross bred with something..  But its still as hot.
 
taint3dbulge said:
This is wha ti want to do with all my peppers, just so i can take one off at any point n time and be able to cook or eat one.
 
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Making ristras (strings of chiles) is traditional in New Mexico which is high desert & has typically has very low humidity & high temps. Here in central Texas most chiles that aren't super thin-walled (like pequins or cayennes) will rot before drying out unless you cut them in half or use a dehydrator. 
 
TXCG said:
 
Making ristras (strings of chiles) is traditional in New Mexico which is high desert & has typically has very low humidity & high temps. Here in central Texas most chiles that aren't super thin-walled (like pequins or cayennes) will rot before drying out unless you cut them in half or use a dehydrator. 
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Ah...   This i did not know..   Ok then so when i cut them in half how long does it take to dry them?  Maybe i just freeze them..  I like it fresh over dryed anyways..    Wish i could have fresh off the plant peppers whenever i wanted them lol. :P
 
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