Our supply of ground chimayo chile (from a woman in Chimayo, NM) is
finally almost gone so this year instead of planting anaheims I set
plants started from twelve year old chimayo seeds. Thinking they might
not do too well because of their age I used almost my entire garden.
Wrong. Now I have seven and a half 4 foot ristras drying and I don't
know how to save them. Whole? Ground? Freezer or the basement? We've
always bought ground chile or, when using whole dried pods, we would
briefly sear the pods in a hot iron pan. Can't do that with seven
ristras worth. I need help.
thx,
sa
Posted by Bill who putters on September 18, 2010, 4:28 pm
In article
> Our supply of ground chimayo chile (from a woman in Chimayo, NM) is > finally almost gone so this year instead of planting anaheims I set > plants started from twelve year old chimayo seeds. Thinking they might > not do too well because of their age I used almost my entire garden. > Wrong. Now I have seven and a half 4 foot ristras drying and I don't > know how to save them. Whole? Ground? Freezer or the basement? We've > always bought ground chile or, when using whole dried pods, we would > briefly sear the pods in a hot iron pan. Can't do that with seven > ristras worth. I need help. > > thx, > > sa
I'm not a chile growing guy but I have dried green peepers and froze
some too. The air drying was by dehydrator.
Posted by David Hare-Scott on September 18, 2010, 7:24 pm
semi-ambivalent wrote:
> Our supply of ground chimayo chile (from a woman in Chimayo, NM) is > finally almost gone so this year instead of planting anaheims I set > plants started from twelve year old chimayo seeds. Thinking they might > not do too well because of their age I used almost my entire garden. > Wrong. Now I have seven and a half 4 foot ristras drying and I don't > know how to save them. Whole? Ground? Freezer or the basement? We've > always bought ground chile or, when using whole dried pods, we would > briefly sear the pods in a hot iron pan. Can't do that with seven > ristras worth. I need help. > thx, > sa
Freezings works well so does pickling and making sambol. You already know
about drying.
David
Posted by Gunner on September 21, 2010, 2:55 pm
> ristras worth. I need help. > thx, > sa
such good luck for such a great pepper.
NM chile Institute is always a good place to start for Info.
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> finally almost gone so this year instead of planting anaheims I set
> plants started from twelve year old chimayo seeds. Thinking they might
> not do too well because of their age I used almost my entire garden.
> Wrong. Now I have seven and a half 4 foot ristras drying and I don't
> know how to save them. Whole? Ground? Freezer or the basement? We've
> always bought ground chile or, when using whole dried pods, we would
> briefly sear the pods in a hot iron pan. Can't do that with seven
> ristras worth. I need help.
>
> thx,
>
> sa