Drying and Grinding of Hot Chilis/Peppers
By Gary Hancq SidEFied
I grow, dry and grind a variety of hot chilis/peppers each year, and try to include 7 to 9 different varieties. What I don't grow I purchase dry at the store and grind.
I normally give half of my supply away, in small quantities, by Christmas. They will warm a friend's heart. And the rest of them.
It's a great way to take a little "Heat" OUT of the Kitchen. If you comprenda? 1/10 teaspoon or less will warm a bowl of chilly to a nice comfortable average person's heat. A little bite at the lips and corner of the mouth and a slow "Keeps comin' on" warmth. With a depth and range of flavors.
mary reed simmer - Feb 23, 2010
I plan to try this thank you! easy!
Ed Powell biged625 - Sep 21, 2010
Gary, Thanks I never heard or read of the paper bag.I will give it a
try. Thanks for the great tip
Gary Hancq SidEFied - Sep 21, 2010
kathy young you - Oct 3, 2010
Gary, what you gonna come up with next? my #2 son likes his food to taste like it came from Hades!! that's why he has ulcers too! I'm gonna make him some! he'll love it!
Gary Hancq SidEFied - Oct 4, 2010
Kathy, It is worth the effort. The results produce a full and broad range of flavors. 1/20 or less (And I mean 1/20) of a teaspoon will heat a bowl of chili to an average person's likes and tolerance. with a warm tingling of the lips and mouth for 10 to 15 minutes or more. I at times tame a portion down by cutting it with 50% to 70$ Paprika. I am sure he would enjoy it. I give much of it to friends in 1/2 to 1 oz. portions. Last year my yield was 2 1/2 pints uncut. I have 1/2 pint left from last year. So far this year I have produce 1 pint and plan to produce 1 more pint. Happy Cooking, Gary