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Thu, Aug 19, 10 at 13:35
| 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? |
Follow-Up Postings:
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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. |
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- Posted by redtailforester 6 (My Page) on Mon, Aug 23, 10 at 15:11
| 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. |
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- Posted by redtailforester 6 (My Page) on Mon, Aug 23, 10 at 20:05
| Which brings me to my next point, would anyone recommend air drying goat horn peppers? |
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- Posted by Michael Ognibene 44483(mikogni@aol.com) onSat, Aug 13, 11 at 9:07
| 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. |
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