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RE: My Greenhouse - Plans for Next Spring - Chinese Five Color Peppers
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.