I don't know who is still around, but worth a try.
I have a small patch of boldog peppers (Fedco seeds) as a first run experiment. I have harvested and dried several red ripe peppers. They may be enough for a batch of pulled pork.
But it is late October and there are a handful of peppers without a hint of red.
I will wait and watch, but if they don't ripen are they any good for drying and adding to the batch? They would be 20% I'm guessing.
Or should I just chop them and add them to a pizza or burrito?