Re: [CH] surplus serranos

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Tony,

> I dry chilies fresh or from the deep freeze in the oven all the time
> with no problem at all.
> 
> I cut them in half and spread them on a sheet of expanded metal
> (mesh) I set the oven at around 80/90'C (200'f)
> 
> Leave the door ajar and usually let them dry overnight.
> I then grind into powder no problem except don't snort too much dust:-)

        I wasn't sure if frozen peppers could then be dried with the
proper texture and flavor or not.  That begs another question though. 
If smoking peppers, should they be smoked before freezing or should you
just freeze the fresh peppers and then smoke and dry?

        David

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