Re: Chilli recipe ?!

In Maryland, USA, I had mixed results "air drying" chiles. I built a drying rack using some screen wire and wood for a frame, and keep that on top of my refrigerator. With that, the thinned skinned varieties like Thai Dragon fared well, but thicker skinned varieties like Serrano still tended to mold. So I experimented with drying or at least helping them along by putting them on a tray in a toaster oven on very low heat. They dried well without molding, but they also lost their pretty natural colors and became brown in the process.
Then by accident I found a better way.
In season, I would sometimes use only a portion of a fresh pepper, and since I had my drying tray handy, I began putting the leftover portion of those peppers in my tray. I discovered that cut open, they dried much faster and therefore without molding, and kept their nice color as well.
So now I halve or at least cut open my peppers, put them on the drying tray in that form, and they dry without any help from the oven.
When a batch is dry, I put them in plastic zip-lock bags.
After they all dry, I grind them up with a small electric grinder made for home use grinding coffee beans. After a couple of times doing this and getting lots of hot pepper dust in the air, I decided (with a little "encouragement" from my wife!) that I need to do that job outside.
I had been leaving the stems on until dry, but then it's extra work breaking them off before the grinding, and even with protective gloves I end up with pepper dust on my hands afterwards. This year I plan to cut off the stems when I cut them to dry.
I haven't tried freezing them. I think I'll try that this year also.

Add pictures here
<% if( /^image/.test(type) ){ %>
<% } %>
Add image file
Upload is a website for homeowners and building and maintenance pros. It is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.