Preserving Hot Peppers
I have grown Tunisian baklouti hot peppers with the express purpose of making the north African saude harissa. The recipe I usually make calls for rehydrated dried New Mexico peppers, so I thought these would be more authentic and that I would dry them as well. However, I'd like to consider my options for preserving them. Does anyone have any suggestions? (e.g., pureeing and freezing, etc.) I do not have a dehydrator, and if I dry them outside I fear the birds would not resist--though they have so far stayed clear of the ripe peppers on the plants--and this 100 degree week would be perfect.
Thanks in advance for any advice!