I've had a good batch of Habanero peppers this year and want to dry
some out to use as a seasoning throughout the year. I tried hanging
them from a string in the window (and it's been warm out) but most are
turning a dark brown from the inside which I fear may be rot rather
than drying. Can someone enlighten me as to the most efficient method
for drying? Would the brown ones be no good at this time?
I've been drying cayanne peppers strung with a needle and fishing line
for years. Worn't work with the habaneros. I'd recommend a dehydrator
from Wally World. They are about $40.00 and will open doors you have
never thought about.
At least cut the tops off and run the seeds out, cut them up. I've
been putting mine on my smoker grill this year and making a kind of
habanero chipole. That works well but locks in a smoke flavor you may
or may not want.
I would toss the brown ones as I beleive IMHO they have too much water
in the to just hang. You can try a fresh batch in the oven on low heat
on a cookie sheet but that is just terrible inefficient.
I put them on cake cooling racks in the oven, with stem on, at 180 for a
couple of hours. Or a food dehydrator as was suggested.
As far as the brown ones, cut a couple open, any mold? Toss them.
Be careful when you crush them. One of *our* favorite hab stories is when
my wife was using the food processor to flake them. Worked great!
She then put cream on her face since she forgot to do that after her shower.
It only took an hour or so for her to be able to open her eyes... She was
very careful about her hands, it was the fine powder that had settled on her
Finally some good pepper threads!
Does she have long hair, have a daughter? Then have her rub a womans hair in
Did a demo for some friends one time, rub cayenne into my eye. Rubbed womans
hair in my eye, pain and redness went away immediately.
Doe NOT work with the hair of men.
The significant problems we face cannot be solved
On 21 Oct 2004 14:29:08 -0700, firstname.lastname@example.org (dave nuckles)
Turn the oven on to its lowest temperature,or around 150F and
allow it to heat completely. Put the peppers in and turn off the
oven. Allow it to cool, then check the peppers and remove the
ones that are dry. Repeat for the ones that aren't. You can dry
whole peppers, but they'll dry faster if you slice them.
If you have a gas range, you can probably dry them with just the
pilot light. Just don't forget they're in there and crank up the
heat to fix dinner!
I'd toss the brown ones, no use risking food poisoning.
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn" < email@example.com>
My method is to smoke/dry them in the grill. I mesquite smoked over 80
habs a few years back. They are wonderful. Make your fire on one side, and
after it dies down put your peppers on the opposite side away from the
direct heat. Just make sure you keep the heat low. I cut the tops off of
mine and removed the seed pods with a long pair of tweezers before smoking.
You do NOT want that on your fingers. I saved the seeds and re-planted the
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