[Silkworm]

Hi all,

Could anyone tell me when l should pick my chilli's? they are Long Slim Cayenne Variaty,
l would like to dry and keep them, has anyone got any tips for that please.

Many thanks

Silky 

[Lardman]

If you're drying them its best to let them fully ripen on the plant. Keep them somewhere warm and airy to dry them out, google chili ristra for lots and lots and lots of information.

[webby139]

Hi there,

Just read up on the Chilli Ristra - Good That mind.

I have the cayenne type growing in my green house - plenty of chillis on there at the minute - all green.

Do these eventually change from green to red
How long do these Chilli Rista's normally last before the chillis are no good ??

cheers,
Web

[arugula]

Yes they turn from green through blackish to red usually. The blackish can be alarming if you haven't seen it before. We only finished out ristra from last year in about May, I think, but the chillis were still fine and would have taken more drying if they hadn't been eaten.

[Lardman]

I still have some air dried peppers from 2006 - bit dust now mind 

[compostqueen]

I picked the first of my cayennes last night which had turned red    Loads more in the offing. I shall make some into Jamie's chilli chutney, some will be dried and turned into powder, some will be dried whole and stored in jars and some will be frozen. Belt and braces approach 

The chillies I dried last year are still in great condition and I have about quarter of a jam jar left so I'm well pleased as the dryer I had last year for my birthday worked well.  I'm always a bit wary of gadgets but was happy to receive this one. Fortunately it was the same one recommended on the Forum 

[webby139]

You'ss lot are getting me thinking now 

When you say dried out and made into powder - How - Is there any method you can advise ??

In the Jar - Dry water tight jar or some type of liquid ??

I was looking the other day as i have about 5 chilli plants all producing lots of chillis and my thought was

" What on earth am i going to use all them for" ??

But i never realised they could be stored.

I have a lot of other stuff growing which i'm gonna post my own thread asking about storage.

Thanks all,
A Novice !!!

 

[Carolf]

For what it's worth, I stick my chilli's whole in the freezer.  They still seem to retain their 'bite' and they last for ages 

[JayG]

2 years ago some of my ripe cayenne peppers were mouldy inside despite drying them on a rack in a warm airy place, so last year I gave them a further drying in a very cool oven.

Some I used to make chilli oil, but most of them I blitzed to a powder in an (old!) coffee grinder after just removing the stalks. Makes a very hot powder which keeps well in a airtight coloured jar out of the light (still using mine from last year.)

[arugula]

You'ss lot are getting me thinking now 

.......


Thanks all,
A Novice !!!

 

webby, have a look around the cooking, storing and preserving section of the forum. Plenty good ideas in there.

[AdrianH]

I've pickled my jalapenos (had some last night in fajitas - delicious), but all the rest I freeze by simply chopping off the stalk and sticking in freezer bags.

Have so far picked over 170 chillis (Hot Waxes, Black Hungarian, Cherry Bomb, Telica Jalapeno, Golden Cayenne, Orange Habanero)... and the Chocolate Habaneros, Trindidad 7 Pots and Dorset Nagas are just starting to ripen.... yum yum!

[webby139]

Thanks for all the advice,

I think i'll freeze most of them but try to dry a few out as well.
Prob make into that chilli powder tht was recomended.

Cheers,
Again,
Webby.

[Silkworm]

Thanks all for your reply's, Lardman, some good ideas on those sites thanks very much for that.

Silky

[sunshineband]

Webby asked how to make chillis into powder....

..... can I just say very carefully. Don't breathe in the dust that comes up when you open the grinder 

[Lardman]

..... can I just say very carefully. Don't breathe in the dust that comes up when you open the grinder 

I grind the hotter ones (nagas) by hand SLOWLY with a mortar and pestle for that very reason.  Its one of those mistake you don't make twice