Dried peppers store well and can be made into all sorts of yum.
These are some from last years grow. They were dehydrated in November. Thats right at 5 months ago but they still have such a potent smell and strong flavors. Any dried pepper can ban be used and combinations lead to unique flavor profiles. Pictured here are: Yellow Scorpions, Bhut Jolokia, Pasilla and a sweet/hot paprika.
Top them off with hot water and let them sit for a while and they rehydrate nicely.
Blend the rehydrated peppers along with some caramelized onions and garlic
Run it through your equipment of choice, whether that be a food mill, sieve or whatever to remove seeds and skin
I used a sieve and got this very smooth texture. You can use this paste for various recipes tonight I decided to
Take the paste and add back some of the soak water and various things from the pantry, I went with salt, pepper, vanilla extract, creole bay and nutmeg. Bring to a simmer until its thickened back up. Take half and set aside for later as a mole-esk topping sauce.
Take the other half and use it as a marinade
In the mean time take roughly equal parts of warm water and Maseca, which has been sold out at every grocery store I've been to for weeks. Taco night might have to be put on hold if I can re up.
I like ping-pong ball sized pieces
Pressed out
Added to a hot skillet. Flip, wait, flip, poke and you should get it to puff up into something wonderful. They get stored in a kitchen towel to steam.
The meat goes under the broiler while onions and peppers get sautéed. I'm using the last on hand, a couple of very soft jalapeños.
Add in a little of the sauce
Let the meat cool
Slice it up
Wash your hands and serve with a little sour cream, cabbage and a drizzle of that dried pepper deliciousness.
These are some from last years grow. They were dehydrated in November. Thats right at 5 months ago but they still have such a potent smell and strong flavors. Any dried pepper can ban be used and combinations lead to unique flavor profiles. Pictured here are: Yellow Scorpions, Bhut Jolokia, Pasilla and a sweet/hot paprika.
Top them off with hot water and let them sit for a while and they rehydrate nicely.
Blend the rehydrated peppers along with some caramelized onions and garlic
Run it through your equipment of choice, whether that be a food mill, sieve or whatever to remove seeds and skin
I used a sieve and got this very smooth texture. You can use this paste for various recipes tonight I decided to
Take the paste and add back some of the soak water and various things from the pantry, I went with salt, pepper, vanilla extract, creole bay and nutmeg. Bring to a simmer until its thickened back up. Take half and set aside for later as a mole-esk topping sauce.
Take the other half and use it as a marinade
In the mean time take roughly equal parts of warm water and Maseca, which has been sold out at every grocery store I've been to for weeks. Taco night might have to be put on hold if I can re up.
I like ping-pong ball sized pieces
Pressed out
Added to a hot skillet. Flip, wait, flip, poke and you should get it to puff up into something wonderful. They get stored in a kitchen towel to steam.
The meat goes under the broiler while onions and peppers get sautéed. I'm using the last on hand, a couple of very soft jalapeños.
Add in a little of the sauce
Let the meat cool
Slice it up
Wash your hands and serve with a little sour cream, cabbage and a drizzle of that dried pepper deliciousness.
won't be ready for a while 
