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Old March 4, 2017   #14
shule1
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Quote:
Originally Posted by Worth1 View Post
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.
I will also just take a dried pepper and chew it like tobacco and eat it that way.

Yes I am strange.

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).
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