Quote:
Originally Posted by elkwc36
Will add my 2 cents. I was raised in NM on their peppers. Chilies, jalapeno's and cayenne's. My experiences are a lot like Jeanne's. The only peppers that were allowed to turn red were the ones they were going to dry or you were going to save seeds from. Whether for eating or roasting the rest were picked green with maybe some red stripes starting. And that is still how I pick mine. Now on bells I start when they are green but some will turn colors. It is all just a preference. But when one starts drying it will get tougher and to me not have the flavor. The cayenne in the picture is drying to me and almost past eating stage. JMO. Jay
|
I think I am of this train of thought. The red cayenne is turning red and at the same time "drying" itself on the plant. Tough and leathery.