Ripening as They Dry - Peppers
What we are looking at here are:
#1 - the basket of peppers in my very dry & quite hot greenhouse this afternoon.
#2 - the way peppers are usually treated around here. They ripened in the kitchen, just as one might allow tomatoes to ripen on a kitchen counter. After they are ripe, the peppers are tied to a string (or the string is threaded thru them with a needle). The rista is then hung and the peppers dry.
What is different this year is that the mostly green peppers were not hung but simply placed in a shallow basket and set where it is very sunny. They have been stirred up every other day and they are ripening. Or, at least, they have turned red.
The Super Chili peppers certainly are not as red as they would have been if they had spent the last week in the kitchen, out of the sun. I doubt if the seeds are as viable. But, there may be little difference in the heat & flavor taking this route.
This is the year for me to try milling them, perhaps with other seasonings, and preserve the dry pepper mix with finely ground salt. The dehydrator that I bought DW about 10 years ago may finally get some use, drying onion & garlic! Yeah, I could have used it on the peppers but then, I'm fairly sure they would all have stayed green.