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My Habanero's are READY!!!!

Indeed YES!

Alum is supposed to keep pickles crisp, I would definitely employ some when pickling peppers.

BUT I STRESS.....

Dried is the GO TO for me.

Powders last years, and crushed is just as good for pizza, pasta, etc.

This year I will save some 7 POT for crushed red. I gave into the fear, and only saved powder.;)

Now I crave some flakes.

god DAMN that pepper is good. Try some on cheetos. MMMMMMMMMMMMMMmmmmm!
 
I have to agree with CD. Pickled is fun if you wish to fish and have hot vinegar for greens or whatever, but powdered will keep longer and can be added at any time.
 
My only question on the powder, well I also wonder how to attain powderdom with the chili's, is whether they keep their fruity flavors.

I think I wanna smoke a ristra in the smoker and then hang it to dry. I'm gonna have an abundance of Fresno chili's, and maybe even some Tequila Sunrise.
 
They retain all flavor in the powder IMHO.

Including the c chinense fruity flavor.

Peppers should be dried in a dehydrator. They can be dried out in the open, but are susceptible to mold.

I cut them in half to speed drying.
 
Don't limit yourself to preserving only 1 way. Do some pickles, some dried, smoked, ristras, sauces, oils, vinegars, alcohols, poppers etc. They are all good in their own way
 
@cheezydemon Sweet, thanks, I wondered if that fruity flavor, like from a habanero, came through when it was dried.

@POTAWIE Sounds good to me. Too much of any one way is usually boring and eventually no good.
 
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