Monday, September 24, 2007

Where's Felco?

They're called Ají Colorado, a long, slender red chile from Peru. Wrinkly-skinned, I didn't expect them to have much to offer in the fleshiness department. But when you slice one open, there's a little meat.
A little heat, too.
I decided to try drying some. I cut a little lengthwise slit in each pepper, and packed them into the zip-up laundry bag on top of a rack. They're sitting on a lawn chair in the sun now.
I hope this works, because I have visions of grinding the dried peppers into a spicy paprika, to bring a little summery zap to my winter braises.
And because it's September and we're all about preserving food, dammit. Right, Waldo?


Zoomie said...

Now, that's a truly cool picture! Hope your drying technique works for you!

Zoomie said...

P.S. Clever title, too, I didn't look carefully until I read the title!

Dagny said...

Yum. More peppers. Love the picture as well. So cute with the little pepper. Yes, I stared at the photo for a long time.

I also must admit that I had to look up "Felco."

kudzu said...

Wow, a triple entendre: shape, word, color. How smart you are! Good luck with the drying -- looks like the weather is in your favor.

SteamyKitchen said...

can't wait to see what you make with the dried peppers!

El said...

Bless your chili-grinding little heart! (I've done the same thing, last year; have more paprika to supply at least 5 households.)

I adore my Felcos.

And how 'bout this: next year, there's plans afoot to put in a couple rows of black mustard, for, well, mustard! Get out the mortar and a splash of vinegar and we'll be in business. (Just to put another idea in your head.)

TomatoHater (fka KathyF) said...

Something red that's not a tomato! Yay!

Anonymous said...

Oh, they'll dry just fine on their own, on a plate or even just left on the plant, no slitting necessary. I have a good-sized container of Thai chiles I picked the other day that I just give a shake to every now and then. I'll pulverize some of them into a really good, hot powder and keep others whole to throw into chili, carnitas or stews and spaghetti sauce.

~ Peggasus

cookiecrumb said...

Zoomie: The drying is already -- happening! And if the weather turns wet, I'll just finish them inside.
PS: Thank you for always getting my dumb jokes. xx

Dagny: Well, now you know what a Felco is, so when you get your garden going, you'll have the best tool.
The little green pepper, of course, is a serrano.

Kudzu: Wasn't that a lucky collision? I didn't even think of the title pun until I was ready to post. I think the drying will go fine.

SteamyKitchen: I already know what I'll make. Finely ground "paprika," or just flakes if I can't grind it to dust. It should be really pretty; these peppers are so red.

El: I wonder how much I'll get out of the 10 peppers I'm drying.
And now actual mustard, from seeds, from your farm? That makes the mud-pie maniac in me jealous.
Yah, Felcos! I got a small grip for my little hands.

TomatoHater: And yet you keep coming back, bless you! So sorry about all the aversion during the summer. :)

Peggasus: Great to know that. Thanks. I was concerned because these peppers are a tad fleshier than I expected.
I dried some Thai peppers in the sun on a baking sheet a few years ago. They are beautiful (too pretty to grind up).

Catherine said...

another witty and beautiful photo! I'm very interested in how the drying works.

cookiecrumb said...

Catherine: Thank you! The drying is proceding apace. Or as I said to Cranky, "apace picante." It's looking like it will take about a week in the sun (and I move the peppers under the canopy at night so they don't get dewy). Right now there are six more peppers nearing red ripeness, and I may dry them, too, if this all works. Yay!