First real harvest of cayenne, yellow habaneros and jalapeños here in Australia. I’ve got probably 2-3x what’s shown in the picture still ripening up.
Besides just making a buttload of sauce at once, how can I get these guys to last so I can try different sauces, foods, etc. throughout the year? I was thinking of hang drying them all using fishing line?
Please I need ideas!
by nagaskasa
6 Comments
Cut them and let them dry (or pierce and hang dry), dehydrate and crush into powder, freeze (keeps all the good stuff but they won’t be crunchy when thawed, pickle/ferment.
1 after the next til you chicken out… nah make some sauces and stuff mate
…heh similar situation here (South Africa)
i invested in a dehydrator for chili flakes/powder/dried peppers etc. bonus is i’ve also been using it to make dried fruit etc. 🙂
you can also ferment the peppers in 3% brine. they’ll keep for years and use them for sauce experiments (well, according to [chilichump on youtube](https://www.youtube.com/chillichump)).
Open mouth, insert handfuls of the ‘***Devil’s Fruit’***™^®©℗
Freeze some. Cayenne will generally air dry whole. The others won’t, unless maybe you’re in a desert. If you try expect a lot of loss to spoiling (rot/mold on the inside). I halve and usually deseed and use a dehydrator. Sometimes smoke and then dehydrate, depending on the variety. I store whole in mason jars.
Are mangos still good here? I’m from Melbourne and recently made myself 500g of mango habanero sauce based on this recipe, but with red capsicum and some extras [https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/caribbean-style-mango-habanero-hot-sauce-video/](https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/caribbean-style-mango-habanero-hot-sauce-video/)
Drying them should work, only thing is humidity is super festy right now. My habaneros are in the freezer and that’s been absolutely fine for the sauce.