Goat horn peppers

redtailforester(6)August 19, 2010

Has anyone had any experience making anything with goat horn peppers? I'm not a big fan of pickling and I'm getting a bummer crop this season. Any suggestions?

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From what I've read, they are similar to cayennes, so use them for anything you would use cayennes for(salsa, stir fries, etc). Any you can't use right away you can toss into the freezer whole and use them throughout the winter as needed. I string cayennes up and let them dry until crisp, then grind them in a coffee grinder for seasoning powder.

    Bookmark   August 23, 2010 at 2:59PM
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These guys seem to have thicker walls than cayennes, so I'm a bit hesitant to try drying them. I'll have to keep researching. Thanks for the reply.

    Bookmark   August 23, 2010 at 3:11PM
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Which brings me to my next point, would anyone recommend air drying goat horn peppers?

    Bookmark   August 23, 2010 at 8:05PM
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We dry red goat horn peppers and then flash fry them for about 3 seconds in oil.They come out like potato chips.
This a traditional dish from the Italian region of Basillicata called cruschi.

    Bookmark   August 13, 2011 at 9:07AM
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