Re: [CH] Chile Powders

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: JohnT: "Re: [CH] Tomato/Peach Salsa"
• Previous message: Dave Anderson: "[CH] Fiery Foods Show"
• In reply to: Jose Cisneros: "[CH] Chile Powders"

I'd say "Go for it." You either have a lot more patience or many more 
dehydrators than I do, but I have enjoyed making powders from my 
home-grown chiles and the ones I harvest at Open Fields. I use different 
ones for different things - ground Thai for pizza, ground habanero for 
chili, and so on. You'd have a chile for every chili.

Jose Cisneros wrote:
> I'm wondering if it would be a good idea to attempt to make chile powders from
> each and every chile that I grow. Were I to grow enough to dry and
> grind. (or buy)
> I know that in some cases the drying might be problematic but there have been
> some that I have toyed with that deserved investigation. A sort of
> idiocentric dried
> chile powder pantry based on what I grow or buy and grind my own damned self.
> Two that come to mind are Fatalii and Fresno.
> Or maybe Lemon Drop.
> Some of the Aji's.
> Might be cool.
> A palette of dried pepper.
> Mixed with the fresh of course.
>
>
> jOe
>
>   

• Next message: JohnT: "Re: [CH] Tomato/Peach Salsa"
• Previous message: Dave Anderson: "[CH] Fiery Foods Show"
• In reply to: Jose Cisneros: "[CH] Chile Powders"