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#1 |
Tomatovillian™
Join Date: Jan 2006
Location: Sydney, Australia
Posts: 2,722
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This is pretty much my 2006 spread without trying that hard. Thanks to everyone I will have a lot more to try and photograph next year.
The dry ones are two-year old Serranos. Still good. This year's plants are really pumping them out now ![]() ![]() Hot is good. ![]() |
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#2 |
Tomatovillian™
Join Date: Feb 2006
Location: Zone 6, Southeast Kansas
Posts: 364
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My eyes are watering just looking at those.
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Dave |
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#3 |
Tomatovillian™
Join Date: Feb 2006
Location: Left Coasty
Posts: 964
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So, Grub, how did you go about drying those serranos? I have used a ristra (spelled close to correct, I hope). Wondering if you have a different technique?
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Lets see...$10 for Worth and $5 for Fusion, man. Tomatoes are expensive! Bob |
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#4 |
Tomatovillian™
Join Date: Jan 2006
Location: Sydney, Australia
Posts: 2,722
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Landarc.
My technique is not very scientific I'm afraid. I have a wire egg basket. All the spare peppers go into the basket to dry. Some don't dry so well and go mouldy. I chuck them. Others dry very well. I keep them. I have read here that I should cut them in half, remove the seeds and membrane, and that they will then presumably dry much better. I need to try my dehydrator too. It's been a busy season and last night I made another batch of tomato sauce. Pepper play next, I think, as there are many more coming through. ![]() |
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#5 |
Tomatovillian™
Join Date: Jan 2006
Location: Saumarez Ponds, NSW, Australia
Posts: 946
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Hot is certainly good. Great haul!
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Ray |
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