Re: [CH] surplus serranos
David Hanks (dhanks@frangipani.com)
Thu, 17 Aug 2000 21:35:47 +0700
Tim,
I figured an oven might be a little touchy but without a dehydrator,
it's either that or the sun and it's raining too much here for that.
I'd red that the redder the better is best and that's what I did with
the jalapenos I did a while back.
Thanks.
David
> Yes, an oven works well for drying. It's generally faster than a
> dehydrator (especially the cheapo I use) so you have to keep a
> pretty close eye on things to keep from burning things up. Most
> folks set their oven on the lowest possible setting to dry chiles.
> Also, if you can let those serranos ripen to red on the plant before
> you smoke them. It's my opinion that ripe chiles just taste better.
>
> Tim
> > Tim 'N Deb wrote:
> >
> > > Serranos smoke extremely well. In fact I've smoked just about
> > > every type of pepper I can grow or buy. I usually smoke them for 3
> > > or four hours in my Little Chief smoker then dehydrate them and
> > > grind them up with a coffee grinder. The resulting powder makes
> > > excellent gifts (you said you had a surplus). Mango? Hmm....that
> > > sounds interesting! I usually use Alder, Apple or Cherry. If I could
> > > find Mango here in Northwest Montana I'd definately give it a try.
> > > Let me know how they turn out.
> >
> > Will do. I don't have (cheap) access to the woods you folks do and I
> > just happened to bring back some mesquite chips and seeds last time I
> > was home. I've got mango and tamarind in my yard and have used the
> > mango on butts with decent results.
> >
> > My sister has been raving about her dehydrater for a couple of years
> > but I don't have one. Do you think using a gas oven turned down to
> > flicker would work for something like this? I'd love to pass some
> > bottles of this stuff around to friends.
> >
> > David
> >
> > --
> > What's Hua Hin? Check out the Hua Hin Pages @ http://frangipani.com
> >
--
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