To dry them properly: low heat, get all the moisture out. I use my microwave/convection oven on the lowest setting, using the combo feature. Other methods: Freeze some. They won't be exactly like fresh, but will be fine for cooking. I just toss into zip locks and freeze. Pickle some. Sterilize some jars. Poke some holes in the peppers with a toothpick, put into jars. (I like to add some garlic cloves, and other veggies like carrots and cauliflower.) Meantime, prepare pickling solution. I use 2 parts vinegar to one part water, boil. I don't usully add any spices other than some kosher salt dumped over the peppers. (I don't measure, probably about a tablespoon per pint jar.) Pour boiling vinegar mixture over pepper, leaving about 1/2" head room. Seal, and hot water process for 15 minutes. Let cure for at leat four weeks before consuming. Marilyn This space intentionally left blank. ----- Original Message ----- From: "Firehouse16" <Firehouse16@kissalive.com> To: "chile-heads" <Chile-Heads@globalgarden.com> Sent: Sunday, November 16, 2003 4:20 PM Subject: [CH] What to do with my chiles? > OK, > > Before everyone starts laughing at me, this is the first time I've grown my > own peppers. Usually I just get Jim's ground peppers or buy them in the > store. Here's where you can laugh, I have ONE each, serrano, jalapeno and > habenero plant(god knows what kind, but it's hot!). > > Well since I planted late the peppers are taking off like rabbits in heat. > So my thoughts are; > 1. How do I dry them properly to make my own ground peppers? > 2. How can I just preserve the pepper as is? > 3. What the hell else can I do with them beside immediately eating them? > > Thanks! > > Dave > RCOFD - Station 16 > Visit my food and wine links page at: > http://www.rush-signals.com/wine/wine.html > >