On drying and powdering hot chile

Does anyone peel the long green chiles b4 drying? Is it worth the
effort?
I overdried the blanched & chopped peppers to a crisp because I wanted
to powder them. I used a coffee grinder set aside for this purpose
only ($5 at an after holiday sale at a mega hardware store). There
were still a few sticky spots, but seemed to powder up pretty well,
but not as powdery as commercial stuff. Nice and hot tho! Holy
smokes, be careful pulling that lid off. Even at arms' length and even
after waiting 5 minutes to let the dust settle, it was still enuf to
irritate the lungs and things. I'm going to do it again this week, but
I'll put on a mask before the powdering operation.
Edrena

The Joneses wrote:
I used to dehydrate mild jalapenos to use in "southwestern" bread but
never blanched or peeled them first. They just got washed good, capped,
slit, and deseeded. I even left the placenta in the chile so they would
have some heat. Never had a problem, like you said, let them get real
crispy and then crushed them in a mortar with a pestle. Now I have a
small electric coffee grinder that I bought specifically for grinding
spices so would use that nowadays. I would suggest letting them dry a
wee bit longer, the "sticky" parts might contaminate the whole batch.

George

Hi,
I have a few Hab's more than I can use at the present (not enough to pickle)
and thought this would be a good way to keep them for later use. I have one
question, since I don't have a dehydrator I will have to use my oven. Will
the odor from them be real strong? I am more thinking about our lungs than
nose. I found out once a very long time ago that if you do onions its best
to do them outside in a dehydrator and not to sterilize dirt in the oven.
With this in mind I thought it prudent to ask first. Thanks for your help.
Joi

"George Shirley" <[Only registered users can see links. ]> wrote in message
news:6QEOe.9919$[Only registered users can see links. ]...

Thanks for the tips.
So far I only have 3 habs extra. My garden is a sad story this year and may
not get much more anyway. Has to do with the new sewer line going thru the
middle of my garden and having to move all the plants... (I told you sad),
to unusual places about the yard.
We used one hab in 9 pints of homemade salsa along with sweet banana peppers
a couple of chocolates, sorranos and Anaheim's (sp) for the peppers. It
turned out just right for my dh, I left the hab out of mine and it was
wonderful. We did mix the two and got a very lovely medium bit for the
fridge.
Amazingly no one else wants my extra habs though, so I think I will try to
dry them. Though... your vinegar idea sounds lovely too. I bet that would
make great gifts as well.
Thanks again,
Joi


"The Joneses" <famjones@swbell.net> wrote in message
news:430DFE94.5F9326B@swbell.net...
wanted
even
but
capped,
would
pickle)
one
Will
than
best
oven.
help.
in
won't
several
straight
clove

JB wrote:


I wouldn't heat up the kitchen for 3 habs. The habs I used for the vinegar
(called pique *peek*) were bright orange and did indeed make lovely gifts. There
is a vinegar sold locally in a round bottle with a long neck. Divested of the
label, it really showed off the chiles well. Green chiles are not usually as
pretty as the red, yellow or orange.
Edrena

The Joneses wrote:
And I made some hot sauce once from habs, sent a bottle to Barb and she
told me later she left it open on the kitchen table and heated her whole
house for a Minnesota winter. <VBG> I couldn't eat the stuff and neither
could my friends.

George, watching the mercury rise in the outdoor thermometer, 105F at
the moment in the sunshine, heat index more than 110F

In article <2epPe.47$[Only registered users can see links. ]>, George Shirley
<[Only registered users can see links. ]> wrote:
(snip)

I don't understand you hot sauce freaks who put it on everything. I'm
still working on the three bottles (including the yellow one) that you
sent me in the last four years. The one *without* the dropper stopper
topper (Jorge's Millenium Hot Sauce) is nasty -- and that's the one I
usually overdo in my chicken soup. Jorge's Old Yeller (the aji limon de
Peru peppa) is good and kinda sneaky. Jorge's Run For The Creek Hot
Sauce is good, too. Like eating jam, using hot sauce isn't something I
think about doing regularly.

Barb, enjoying perfect weather and 59 degrees right now -- a cool starry
night last night, maybe low 80s today. I'll have mine over yours. "-)
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

Melba's Jammin' wrote:


Wait until you get old like me and all your taste buds have died, hot
sauce becomes necessary then. I remember when my mother was in a nursing
home, all the old men went to the dining room with their personal
bottles of hot sauce in their shirt pockets.

George