The onset of fall brings cooler evenings in many regions, and if you have been growing your own chilies you might notice that quite a few will be ripening together. The drop in night time temperature is one of the factors leading to ripening, however, when one of the chilies turns red it releases a gas known as ethylene, which accelerates the speed of the ripening of surrounding chilies.
Although the fruits will keep for some weeks without rotting, drying chilies can become a priority, if of course, you want to save and use all of your crop.
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Comments
Your wizzley about Mexican and Polish folk-art parallels comes to mind here with dried, preserved chilies.
The aforementioned chilies do not dwell natively in Polish cultivated and non-cultivated stretches. But green chives and onions do!
Wouldn't that make quite a stunning, tasty dish for Mexican chilies and Polish chives and onions to wend their way onto serving ware with your Mexican and Polish folk-art designs?
Dried, preserved chilies act beautifully as Advent-Christmas-New Year decoration and food.
But does its beautiful red not also defer to Saint Valentine Day decorations?
These chilies also might match nicely if made up nicely as spicy drinks and foods!
Online sources associate chili stems with the same culinary applications as the whole chili.
Chili stems correlate with mineral- and vitamin-containing comestibles.
Might there be more than chili-stem curries, powders, salads and soups?
What about chili-stem drinks and sauces?
Thank you for your comment below, in answer to my previous observation and question.
That's a great idea about initiating the next generation of chili plants by way of chili seeds.
Is there anything culinary to integrate the chili-plant stems?
Hi DerdriuMarriner!
Chilli seeds can be utilised for more chilli plants, and the best time to plant (starting indoors) is from January to March for a supply on tap
The second subheading, Drying chilies in the oven, mentions moving stem and perhaps seeds from a grease-proof lined baking tray.
Might there be something culinary, something horticultural for seeds and stems that otherwise might be mixed with landfill trash?
You're welcome- Freezing them in ice cube compartments is also really handy! :)
We love peppers, now I know how to dry them. Great guide and thank you. :)K
I agree Cazort, there's nothing like have your own crop of chilies at hand whenever you need them. Generally speaking, I stick to cayenne and Haberneros. At the moment though, I have to admit that freezing chillies works well for me- it's really easy and then you can just throw a frozen chilli cube into whatever you're cooking.
I love chili peppers; they're so easy to dry and dried chilis are so incredibly flavorful and useful in cooking. I sun-dry chilis in a warm, dry, sunny spot near my kitchen's baseboard heater. I love how there are so many types of chilis, and they all have such different levels of heat and different flavors. Dried, I like the dark red varieties best. When cooking with fresh chilis, I prefer green ones. I use countless varieties, but the ones I'm most likely to dry are cayenne, Thai chilis, and purple chilis (a variety that I see grown locally here in PA a lot, they're about as hot as Thai chilis, but dark purple-red when ripe, and having a different flavor). I've also dried Bulgarian carrot chilis--devilishly hot, and with a really unique flavor.