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Old October 17, 2016   #1
Join Date: May 2012
Location: massachusetts
Posts: 1,524
Default Dried Jalapeno

The TAM Jals were a little mild for my liking although they did warm up later in the season.
I pretty much ignored them until they were ripe, sliced them and ran them through the dehydrator.
They are very nice dried, I will grow them next year just for this purpose.

Especially nice with cheese, or melted with cheddar on a cracker.
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Old October 17, 2016   #2
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Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
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Make a powdered pepper white cheddar cheese ball with sangria wine added and coated with crushed pecan.
Eat with a glass of sangria and some crackers.

Home of Cactus Flats Botanical Gardens.
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Old October 17, 2016   #3
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Join Date: Apr 2016
Location: Dallas, TX
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Heck with that, smear it on a steak. One of the best steaks I ever had was down on the Riverwalk (Stetson's?) - a strip stuffed with (goat?) cheese and herbs, and cooked correctly.

Of course, you'll want a claret for that...

Stupidity got us into this mess. Why can't it get us out?
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Old October 18, 2016   #4
Join Date: May 2015
Location: wisconsin
Posts: 409

dried jalafuego peppers, then run through a coffee grinder, the fine powdered ones are 12 peppers per 1 oz. jar.
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Old October 19, 2016   #5
Join Date: Dec 2011
Location: Wisconsin
Posts: 255

Hmmm... I may try that myself. Especially since this may be my best year ever for jalapenos, given that the plants are alive much later than usual, and are loaded. The killing freeze is usually around Oct. 5th in my area, and there is still nothing but a few light frosts in the extended forecast!
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