How do you dry them? My grandmother used to leave piquins out in the sun. Will this work with larger peppers?
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I got these from a guy online. They come guaranteed (not fakes).
They are sun dried AND smoked lightly. Very unique smell.
they're a little pliable still, and i've got an email out to him on how to get them dry enough to grind them down to cinnamon consistency.
I'm thinking either food dehydrator (which I can borrow) or oven on a baking rack for a couple hrs at 170 deg to get the rest of the moisture out.
he says I can grind em as is. Go flakes first, then fin grind as needed. I see it turning to paste in my spice (dedicated coffee) grinder.
I'm thinking 1 MAYBE 2 peppers for a test batch (6 - 8 bottles) should be a significant increase in heat, but not to the point where you taste nothing but heat. These peppers DO have flavor. They smell tomato/citrus ish...with a hint of smoke. So I know I can get that flavor to come out in the salt, and still blow the back of your head off, but not make it so hot it becomes a novelty and you never want to use it.Comment
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hottest pepper on earth as far as I'm concerned I had a bad experience with those !!Comment
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assaulted....get it ASSaulted on the way out
that's pure language mastery right there...Comment
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The trinity is now complete...
Dried Ghost chiles
Dried Habaneros
Dried Pequins
add one new coffee grinder and a haz mat suit and the seasoned salt prototyping begins in the morning!
I love the smell of capsaicin in the morning...
got some labels designed too
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