Last weekend I harvested the Boldog Paprika from the four plants that germinated from the 20 seeds I got in two packages (not as good germination as I would have hoped).
sliced the peppers in half vertically and carefully seeded them (for next years planting), put the peppers on racks and into the smoker where they were smoked in Mesquite for 6 hours. When I pulled them from the smoker I really could not tell whether the smoke took as they did not have much of an aroma.
I set them on the kitchen counter to dry further, and the next day when I got home from work the whole house had a wonderful smokey/peppery scent - reminded me of Thanksgiving Day. They turned out fantastic! This week I've got to buy a coffee grinder that I can dedicate to paprika, because next year I'm going to plant crazy tons of them! Nothing like a smoked paprika rub for grilled meat...
