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-   -   Jalapenos for drying (http://www.tomatoville.com/showthread.php?t=44152)

shule1 March 3, 2017 09:10 PM

Jalapenos for drying
 
Does anyone know a thin-walled Jalapeno with lots of flavor and/or a thin-walled pepper that tastes like a Jalapeno (with lots of flavor)?

Worth1 March 3, 2017 09:15 PM

I have dried a ton of jalapeno peppers, what is your humidity during drying season?

Worth

shule1 March 3, 2017 09:22 PM

Well, it's pretty dry here and I can dry regular Jalapenos without too much trouble. However, they tend to be pretty hard to break up after they're dry, and I'm looking for something that dries faster.

I'd like to be able to crumble them up into flakes with bare hands like I can with some other hot peppers. Yes, I know that gets capsaicin on my fingers. :)

Plus, thin-walled peppers look less wrinkly when dry, it seems. (Some of them, anyway.)

rhines81 March 3, 2017 09:36 PM

Quote:

Originally Posted by shule1 (Post 622967)
Does anyone know a thin-walled Jalapeno with lots of flavor and/or a thin-walled pepper that tastes like a Jalapeno (with lots of flavor)?

If you're looking for a thin-walled Jalapeņo - just use Fresno peppers instead. They can have a little more heat or about the same, but they are usually too thin-walled to stuff like you would for a Jalapeņo popper. Great flavor too, check them out.

AlittleSalt March 3, 2017 09:40 PM

TAM Jalapenos are a little smaller and have less thick walls. When left on the plant, they crack quite a bit. It is not my favorite jalapeno, but it does make good powder.

shule1 March 3, 2017 09:48 PM

@rhines81 and AlittleSalt

Thanks for the suggestions! :) I'll have to investigate those more.

I wonder if there are any Jalapeno crosses with Cayenne (or similar) out there.

rhines81 March 3, 2017 09:53 PM

Quote:

Originally Posted by shule1 (Post 622978)
@rhines81 and AlittleSalt

Thanks for the suggestions! :) I'll have to investigate those more.

I wonder if there are any Jalapeno crosses with Cayenne (or similar) out there.

If you are looking for something like that ... you might as well use Serranos :)

rhines81 March 3, 2017 09:57 PM

Quote:

Originally Posted by AlittleSalt (Post 622977)
TAM Jalapenos are a little smaller and have less thick walls. When left on the plant, they crack quite a bit. It is not my favorite jalapeno, but it does make good powder.

I grow TAMs every year, I think they are very thick-walled. It could very well be the difference in our growing zones ... takes almost all season for me to get ripe peppers here
;)

AlittleSalt March 3, 2017 10:05 PM

Quote:

Originally Posted by rhines81 (Post 622983)
I grow TAMs every year, I think they are very thick-walled. It could very well be the difference in our growing zones ... takes almost all season for me to get ripe peppers here
;)

Yes, very different growing zones and results. Here, you can pick them every week from mid-June through mid-November. In August through last picking they are just as hot as a type M jalapeno.

shule1 March 3, 2017 10:14 PM

I'm looking for something with paper thin walls (like Ring of Fire and Bird's Beak), only with a Jalapeno flavor. Randy Sine's Evil Jalapeno probably has the same wall thickness as Serrano peppers. I've grown that (it's awesome). I've had grocery store Serranos. They were thicker-walled than what I'm looking for, but thinner than most Jalapenos. They taste significantly different, too, but a lot of people think they taste similar (so maybe it's just me, or maybe it's the Serrano variety that matters).

rhines81 March 3, 2017 10:32 PM

Quote:

Originally Posted by shule1 (Post 622989)
I'm looking for something with paper thin walls (like Ring of Fire and Bird's Beak), only with a Jalapeno flavor. Randy Sine's Evil Jalapeno probably has the same wall thickness as Serrano peppers. I've grown that (it's awesome). I've had grocery store Serranos. They were thicker-walled than what I'm looking for, but thinner than most Jalapenos. They taste significantly different, too, but a lot of people think they taste similar (so maybe it's just me, or maybe it's the Serrano variety that matters).

Serranos are different than Jalapeņos and even more different than Cayennes. They offer a heat level that is in-between and definitely adds the perfect taste and spice to a salsa. I grow the Serrano Tampiqueno, but I have always used them fresh and pureed in a blender. Never tried to dry one and use it for powder (but worth a shot), the flavor is fantastic. When you said a cross between jalapeņo and cayenne, it was the first pepper that popped into my head, mainly because of the in-between heat level and flavor (not really tasting like either). Turning down the heat again ... the Fresnos are thin-walled and would probably make a great powder, similar to the jalapeņo, but with more flavor.

shule1 March 3, 2017 11:01 PM

Quote:

Originally Posted by rhines81 (Post 622993)
Serranos are different than Jalapeņos and even more different than Cayennes. They offer a heat level that is in-between and definitely adds the perfect taste and spice to a salsa. I grow the Serrano Tampiqueno, but I have always used them fresh and pureed in a blender. Never tried to dry one and use it for powder (but worth a shot), the flavor is fantastic. When you said a cross between jalapeņo and cayenne, it was the first pepper that popped into my head, mainly because of the in-between heat level and flavor (not really tasting like either). Turning down the heat again ... the Fresnos are thin-walled and would probably make a great powder, similar to the jalapeņo, but with more flavor.

That's cool. That's good to know that Serranos are great for salsa. I haven't made a lot of salsa, yet, but I have found that some other peppers can make it taste kind of strange.

Worth1 March 3, 2017 11:19 PM

Yes Serranos are good for salsa.
I live in Texas one foot in Mexico.
The two main peppers I see Mexicans buy and eat are Serranos and jalapenos.

Now back to drying the peppers.
Finish them off in the oven on warm door cracked.
Forget about them and they will get as crispy as can be.
If you are in a hurry.
The dried peppers I buy are like leather I dry them in the house package open for weeks on end.
I make one heck of a lot of powder.
I like to keep a fresh pack of dried pablano peppers/anchos in my bedroom for a reading snack.
It is like jerky.:lol:
I will also just take a dried pepper and chew it like tobacco and eat it that way.

Yes I am strange.:roll:

Worth

shule1 March 4, 2017 02:53 AM

Quote:

Originally Posted by Worth1 (Post 623008)
Yes Serranos are good for salsa.
I live in Texas one foot in Mexico.
The two main peppers I see Mexicans buy and eat are Serranos and jalapenos.

Now back to drying the peppers.
Finish them off in the oven on warm door cracked.
Forget about them and they will get as crispy as can be.
If you are in a hurry.
The dried peppers I buy are like leather I dry them in the house package open for weeks on end.
I make one heck of a lot of powder.
I like to keep a fresh pack of dried pablano peppers/anchos in my bedroom for a reading snack.
It is like jerky.:lol:
I will also just take a dried pepper and chew it like tobacco and eat it that way.

Yes I am strange.:roll:

Worth

Eating peppers that are tough like jerky sounds pretty good. I've got a bowl full of dried Jumbo Jalapeno pieces before me. (They're in pieces because I seeded them a while back, but before then they were pretty hard to penetrate.) I tasted a piece earlier today, and it was pretty tasty (and sweet, too; not just one or the other), but one of the mildest chile peppers I've ever eaten. That one would taste pretty good in strips like jerky, I think. It was my latest jalapeno, though (but I guess overall production is what matters, if you're drying them, as long as they do mature).

Gardeneer March 22, 2017 03:52 PM

I have experience , Jalapenos are not suited for drying whole, BECAUSE of thick juicy wall. If you want to do it, get Vine ripe red ones. As suggested , Fresno is a bit thinner walled. You want real thin walled, get Japanica ( spell ?) or Thai Hot. I have grown them both, the first is much milder, as I recall.


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