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RE: My Greenhouse - Plans for Next Spring - Chinese Five Color Peppers
Two years ago I planted a few types of hot peppers (hungarian hot yellows and joe parkers) and ended up dehydrating them because, well, one can only eat so many. Lately, I finally started adding a tablespoon or two of the dehydrated powder to my soups and it really enhances the flavour nicely, so next year I plan to grow some different varieties. The Chinese Five Colors sound interesting.
I dehydrated jalapenos this year and they're so hard, even my food processor can't pulverize them. I add a couple slivers to what I'm cooking and remind the kids not to eat them whole if they end up on their plate. How did you get yours to a powder?
I slice them up first...and also remove the seeds. When they dry, they're leathery and I use my Ninja to break them down more. They're kinda half powder and half little pieces. I ferment jalapenos because they seem to be the only peppers that don't get real mushy. I never dehydrated them...maybe they are a lot firmer and dry harder?
I think their walls are just too thick. I know now I should have probably sliced them thinner...and next time I'll be sure to wear gloves. That was a nasty experience.
Been there! Cutting up hot peppers without gloves is something you never do twice! Touching your eyes is another 👀
I did both. The pain didn't start until almost four hours after I finished processing the peppers. By that time, there was no going back.