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Ristra if peppers still green?
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Posted by tomtuxman 6bNY (My Page) on Sun, Nov 1, 09 at 10:42
| I have habs, serranos and hungarian wax still going very strong in my mid-Hudson Valley garden. Weather channel seems to predict frost by next week, so I'm contemplating various preservation means. Mainly, I'm a freezer, but I have way more peppers than I will ever consume myself in my home, so I'm thinking of making ristras to give friends at Christmas or even Thanksgiving.
Can ristras be made if peppers are still green, and then basically dried on the string, or should one dehydrate or something first? |
Follow-Up Postings:
RE: Ristra if peppers still green?
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| I made a ristra with my cayennes a few weeks ago, and some of them were green. They are slowly changing color & are various shades of green, orange, red. Not sure if the same is true with the varieties you listed, though. |
RE: Ristra if peppers still green?
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| You can dehydrate the green chilis, smoke them or whatever. Green chilis make poor ristras because they tend to mold first. |
RE: Ristra if peppers still green?
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| Shermthewerm, I picked all my green kung pao and cayenne peppers off my plants outside and brought them inside. Both are ripening daily and holding up well. I think the thin walled peppers will dry without mold and could be used to make ristra's. I think I would freeze the habs.I think I would freeze the serran's, also. You could dry your habs and serrano's and get a rolling pin and make chili powder. |
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