long story medium:
a squirrel in my yard had been stealing these peppers specifically. doesn’t eat them. he just drags them in the yard and leaves them there so last week i picked them all and put them in the fridge.
fast forward to yesterday and my mom drops off a 30yr old ronco dehydrator. my dad is a mild hoarder and she’s been slowly getting rid of his shit without his knowledge. i tested it last night and i worked pretty nice (3rd pic) so i’m doing the rest of them.
just curious as to what you guys do with them.
by callmestinkingwind
23 Comments
I dried them in the oven, cut them a bit smaller and put them afterall in a salt/pepper mill i had
I run them through the dehydrator and have two shakers for them.
One is flakes like you’d see at a pizza parlor and the other is powder.
I put them in salt. They shrivel up and lose their moisture. Nice for molcajete salsas
Remove the stems. Just cut the top part with the stem off before tossing them in the dehydrator. Will get better and quicker results.
I leave some whole. Use a dedicated coffee grinder on others.
I also use a dehydrator. Keep them whole and grind a few when needed. But you can grind them all (It take less space) 🙂
I dry mine in the oven, and then I either keep them whole, or powder them. The powder I generally use for chili oil (chili powder + olive oil, that’s it) which I use on my sandwiches. The whole dried peppers I just break on my food whenever I want to, or use when making pasta sauces and such. Or give to friends. 🙂
Dehydrate & grind into flakes
I have done in the past. Kept them whole, because they lasted longer that way.
Our supermarket doesn’t sell chilies in normal amounts so we usually just string up the ones we don’t use in a ristras and hang them in the kitchen as a warning to all who enter.
I guess I’m old fashion, I string ‘em like popcorn and hang them til they are dry.
Powder. I use them in my table sauce. It’s amazing
I smoke mine and keep them for future use.
4-5 hours at 180 degrees gets them very dry, then I have sauce material or chili powder to keep me good through the winter.
Dry, Chop in coffee grinder, place in grinder jars from ikea to pulverize more as desired.
I keep them as whole as possible for longevity and grind or use otherwise as needed. I just dried poblanos, anaheims and jalapeño all whole. Took a couple of days.
We don’t have dried peppers in stock. We put them in our cobek (mortar) and we oelek (squish and mix with pestle) them with other ingredients like garlic, shallots, salt, belacan, tomatoes, palm sugar etc to make sambal.
I just leave them on the counter until they dry up lol
Yes to all of the above lol. I’m still experimenting with them so I use a mixture of different kinds of peppers ground up to a powder also have flakes and I keep them whole for whatever. I keep them in the pantry they last forever. I do grind up the individual pepper types and keep them as well such has jalapenos, habaneros, and Chipotles. I also bottle pickled jalapenos and Serranos. I have a big Garden so I have more than enough.
I just leave them out in the sun or on the counter works too it just takes longer.
I do all three, actually. Because it depends on what I’ll be using them for and I use them often enough it isn’t a big deal
cut so easier to dehydrate (just enough to expose it to air, usually lengthwise)
dehydrate
grind
store in ball jar with desicant
Oven at 150f until snap dry , then ground up to a chunkier powder
I prefer to turn them into powder and mix them with different peppers to change the taste. I even mix in dried green, yellow, and red bell peppers . The red bell pepper is sweeter than the green and can really make a nice blend with jalapenos for a spaghetti sauce.
Smoke them then dry them and then put them in a grinder.