On the green ones - when frost looms I pick all the peppers, green and red, and put them in tubs at room temperature, where they continue to ripen just fine. I just go through the tubs every other day or so picking out the ones that have gone bad and the ripe ones, which I either ferment for hot sauce or dehydrate. Relatively few go bad.
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"Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!"
-- Tommy Smothers
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