Show Me Your Ristra.

[Worth1]

Here is how I make a Ristra.
Take a length of cotton twine about 7 feet long and tie the ends together.
Take another length of cotton twine about 5 feet long and put a slip knot in on end.
Put three peppers in the loop of the slip knot and tighten it up.
Hand the first twine you tied together from a hook buy the loop.
Set the peppers in this loop and tie the twine with the peppers on it around the two strings in a hitch and tighten.
Repeat until you are through.
Note the loop- around the pepper stem in this picture isn't necessary it was a mistake but it really doesn't matter.
Make sure you grab both strings and snug up good before you move in the the next section of peppers.



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[recruiterg]

Where is the Love button. That is awesome, Worth. Can you send that to Minnesota?

[Starlight]

Originally Posted by recruiterg

Where is the Love button. That is awesome, Worth. Can you send that to Minnesota?

Sorry, he has to send it to Al first.

I do so appreciate the step by step instructions. I was wondering how you managed to keep them strung and not have them all break or fall to the ground.

If you weren't a pepper lover before hand, you sure would be after seeing those pics. That is so neat. Makes you feel like your in Mexico looking at it.

Then when you want some you just start at the top and work your way down?

I sure hope my Poblanos look as good as yours so I can try your method.

[Worth1]

Thank you very much guys.

These are guajillo chilies I bought at the store the other day.
The total cost was less than $20.
One this size can go for $100.
It took about 45 minutes to make.
Yes I just use scissors to cut the stem from the top and work my way down.
Already I have cut about six of them off and made a paste to go into a pot of cranberry beans.
They wont go to waste.

You can dry the peppers first before you make it as you can see.
It is a great way to store peppers in the kitchen.

Always there ready for a plucking.
Worth

[AlittleSalt]

That looks really nice Worth. I've never made one with dried peppers. Now, I'll have to try it myself.

[Worth1]

Thanks Salt.
Now here is what you do with them.
10 Guajillo peppers cut up and de-seeded made into a paste with some water and a blinder or food processor.
1 TBS of powdered Arbol peppers.
1 TBS of powdered garlic.
1 cup of chopped onion.
2 TBS of cumin. .
1 TPS salt.
1/2 pound of red cargamanto and 1/2 pound of white cargamanto beans soaked for at least 24 hours and cooked until very tender.
It can take a long time.
1/2 pound of Papa Seca Amarrilla soaked for at least 30 minutes.
1 pound of ground llama or ground chuck.
2 smoked boneless pork chops.
1 de seeded Poblano pepper for each person eating.
Once the beans are done you can start adding the rest of the ingredients and simmer until the dried potatoes are tender and there is very little liquid left.
Serve with roasted Poblano peppers.

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[Worth1]

Here it is.
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[DonnaMarieNJ]

I can never see any of your pics, Worth - it drives me crazy.

[Worth1]

Originally Posted by DonnaMarieNJ

I can never see any of your pics, Worth - it drives me crazy.

That really stinks I wonder what the deal is?
Worth

[bower]

Oh, DonnaMarie, you need to fix that.... Worth's pix are A-Maz-Ing.... the food he makes is fit for a king. (So where IS the salivating smiley? We need one!)

[Starlight]

Originally Posted by DonnaMarieNJ

I can never see any of your pics, Worth - it drives me crazy.

I wonder why? I know because I have dial up it takes awhile for them to load for me , but they definitely are worth the wait . Do you just get a blank area or a link or what do/don't you see?

I don't know if this would work or not, but try hitting the reply button. At the bottom you will see the posts folks have made and it will show links of the pics. Right click the link and try opening in a different tab or window or one of the other things it says. Maybe that will help.

Worth... That looks yummy. Looks like a gourmet delight! I have coped and pasted the recipe to a file. Some of the ingredients I have no idea what they are. I have seed for the Guajillo pepper. I haven't grown them before.

I'm going to have to google Adobo peppers as that is a new name on me.

Too bad our computers don't do holographs. I could reach through and have me a bowl or two.

[Worth1]

Originally Posted by bower

Oh, DonnaMarie, you need to fix that.... Worth's pix are A-Maz-Ing.... the food he makes is fit for a king. (So where IS the salivating smiley? We need one!)

Thanks I had no idea anyone really looked at all of the stuff I do.
I dont know what to say.
Worth

Originally Posted by Starlight

I wonder why? I know because I have dial up it takes awhile for them to load for me , but they definitely are worth the wait . Do you just get a blank area or a link or what do/don't you see?

I don't know if this would work or not, but try hitting the reply button. At the bottom you will see the posts folks have made and it will show links of the pics. Right click the link and try opening in a different tab or window or one of the other things it says. Maybe that will help.

Worth... That looks yummy. Looks like a gourmet delight! I have coped and pasted the recipe to a file. Some of the ingredients I have no idea what they are. I have seed for the Guajillo pepper. I haven't grown them before.

I'm going to have to google Adobo peppers as that is a new name on me.

Too bad our computers don't do holographs. I could reach through and have me a bowl or two.

Papa Seca Amarrilla is dried ywllow potato from Peru.\
Just about everything in the recipe was from Peru.
The beans the peppers and the potatoes.
The cumin was fresh ground seeds from the middle east.

Adobo pepper was a mistake I will go back and fix it.

It is Arbol pepper, stupid spell check on my phone got me again.
Chillie Arbol, Spanish for tree pepper or Chille de Arbol (pepper of the tree).
AKA Rat Tail Pepper or Birds beak pepper.
Scoville 15,000 to 30,000.
That makes them better than the cayenne pepper at 30,000 to 50,000.
You can use more pepper to make it hot but get more pepper flavor as the cayenne is just hot.
They sell for really cheap here.
I could go on about peppers and cooking for days.

I have a burr mill coffee grinder set up for just grinding pepper powder and other spices I use in this type of food.

Worth

[recruiterg]

I'll be right over for dinner.

Just kidding.

I grow Guajillos every year. One of my favorites. Drives my wife crazy when I hang them up to dry. This makes it all the more enjoyable for me. hehehe. I tried a ristra this year, but they kept falling out. I like the way you secure them on the way up.

[ChristinaJo]

Man, if I lived closer, I'd crash that dinner!
That looks delicious and I've taken a pic of the recipe on my iPad.

[Worth1]

Now be fore warned there is a missing step.
I always leave out a step.

Okay I was talking to my neighbor Oscar from Chile the other night and we were talking about these beans.
He was flabbergasted I knew about them.
The way I have found to cook them is to soak them for 24 hours and then drain off the water.
Then cook them until you are sick of cooking them.
Put them in the fridge over night and cook them again.
Then they will be ready for the rest of the stuff.
They are well worth the wait.
The picture doesn't do them justice.
They are like really red.

Helpful hint for beans.
Always use pickling salt sea salt or kosher not iodized salt.
This will keep them from turning dark.

Worth.