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[Bentley]

Never dried Chili's before, have some doubts.  Supposed to be in cool (hope that means between 55° & 65°), dark space, that is not an issue.  Most of my research showed running stringers through stem, that was not an option for me as I did not pay attention to it when I harvested them.  Also, all used cloth thread and a fine needle, which I did not.

So, I did pierce some of the chili's, obviously a fine hole, but if any blemish is going to lead to ulceration and decay I am screwed.  Any of you with experience, if I am doing something painfully obvious that is going to make this a fail, please post!  Will check them in 2 weeks!

From Right to Left--Jalepeno, then either Fresno or Chili Red, can't remember which, with a couple of Havasue. Then the Poblano, followed by more Havasue, mature and immature (1st freeze 2 days ago) and last the Serrano!  Looking forward to the Poblano's becoming Ancho's.  Should have taken some of the Jalapeno's and made Chilpotle's, but only had a few red, and to me ya need them!

[Bar-B-Lew]

I thought the jalapeno turned red when it became a chipotle during the smoking process.

[Bobitis]

I've never dried hot peppers, but this method leaves me wondering. Store them in a cool dark place (where mold thrives)?

Why not get a good dehydrator and do it without worries? If I had a garden and/or fruit trees, the dehydrator would be my 1st purchase. I have red and green bell peppers that were dehydrated 30 years ago and they're quite useable in soups, stews, etc.
They sit in a jar in the pantry with no issues at all.

[Bentley]

This is a Jalapeno.  Also a couple of more red ones on there.  I was under the impression it is just late on the bush!

I thought the jalapeno turned red when it became a chipotle during the smoking process.

[Bar-B-Lew]

according to wikipedia, you are right Bentley the red jalapenos are ripe on the bush and used for chipotles while the green ones are not ripe

[Darwin]

When i lived in Santa Fe I saw the ristras everywhere, but I never saw one being made.  If memory serves me correctly they are tied in bunches by the stem.  An over hand or two turn water knot should work.
Still air and humidity are the cause of mold and rot, so be mindful of that.  Thick walled chillies will dry slower and be the most problematic.   They were often hung outside under the porch roofs.  Ask Google to show you Santa Fe or New Mexico Ristras if still interested.

[Bentley]

I would have been wrong then, as I thought any smoked Japaeno was a Chilpotle!

according to wikipedia, you are right Bentley the red jalapenos are ripe on the bush and used for chipotles while the green ones are not ripe

[Bentley]

That is the 3rd harvest and it for the season.  I knew I was not tying them traditionally, would have been nice to have had the necessary tying stuff and to have left the stems intact.  I wish I did have a dehydrator, they can be done in the oven or on the pit, just thought it might be interesting to see how this went!

I have a feeling it is going to end up like the Salami disaster of 2006!

[Bar-B-Lew]

mail them to me and i will dehydrate them for you

[SurfAndTurf]

I just throw jalapenos in a ziploc and freeze them until needed.
We do have a dehydrator used mainly with larger peppers. I found that the smaller, denser fleshed jalapenos needed to be cleaned and de seeded in order to dry well.
And one time I forgot to wear gloves and then I wiped my eye...

[Bentley]

I think in my research it said 6 weeks to dry...Not sure I am buying that after 6 day.  Although they do not appear to be rotting anywhere and the skin, even thought I don't think you can see it in the photos, is starting to pucker a bit.

[Trooper]

 Reading material -
https://www.pepperscale.com/chipotle-vs-jalapeno/

[Bentley]

Again, thought the chipotle became that as the red ones (actually I thought any) were smoked.  I did not know they were dried and THEN smoked.  I am not even sure how that works, I just know I will be doing it in a few weeks!



"Here’s why: Chipotle peppers are really jalapeños; they’ve just been aged to maturity, dried, and smoked. Chipotle are made from fully-ripened red jalapeño peppers, which leads to the heat difference."

[Bentley]

17 days into drying.

[Bentley]

Almost a month in.  Pretty sure these are not even gonna be close to dry at 6 weeks, maybe 6 months. 

And the ulcerations and spots worry me some, but I guess they can always just be thrown away if I am not comfortable with them!