A goal for this year

[whiterock]

I plan to grow and dry enough varieties of chili peppers to make my own chili powder this year. I have poblano, aniheim, passila, guajillo, chili d arbol, and a few others cayenne, several jalapeno types, serrano.

Any suggestions? other varieties? recipies?

I can grow hot peppers easily here, can't grow sweet peppers worth shucks.
Ed

[NickieL]

whiterock, try cubanella sweet peppers, I don't get much harvest off regular bell peppers but cubbanellas go bonkers here. I think thats why they sell that kind a lot in the nurserys here, it just does well in the area. Hardly ever find transplants here for the big bells. I've lived other places where they did great though, and I still try every year a couple bells lol.

What about habanaro? they are very hot if you like to add kick.

[whiterock]

I think my soil is more in line with hot peppers. I may have some habenero seed, have to ck. However, DD and GKs are not as devoted to hot peppers as i am. I'm looking for a good blend for chili, flavor and just right amt of heat.

I have some paprika too.

ED

[Halfway]

Caribbean reds, Scotch bonnets and red jalapeno are all great for heat. Red Thai chiles are awesome for drying.

I have really come to enjoy Tepin peppers. They are the size of a pea and produce an incredible flavor. They have plenty of heat, but it dissipates quickly. They dry well and still pack a lot of flavor once dried.

[whiterock]

I have the chilipequins also. Probably have more pepper seed than tomato and i got a LOT of tomato, lol.
Thanks
Ed

[mommagoose_99]

I found a really different hot pepper you just have to try at Seed Savers Exchange. It is called tobago seasoning. It is close to a habenero but has a lot less heat. I use it fresh and I have dried some. The dried fruit is a lot hotter than the fresh fruit. The fruit has a wonderful flavor and it is mild if you remove the seeds and membrane. I love it in Gumbo!!!. The plants do great in my greenhouse/tunnel . They are bout 5 feet tall and covered with little one and a half inch deflated balloons that turn from green to yellow to scarlet. I also grew Trinidad seasoning . There is not much difference but the Tobago plants had more fruit and it was larger. My customers love it and I have regulars who are asking for it by name. Check it out.
Linda

[whiterock]

If i keep goin i'm gonna have more peppers than room to grow em, lol. Thanks

[lonelyfarmgirl]

does anyone have a good mix for chili powder? not necessarily hot, but flavor is more important. personally, I dont care for the flavor of habanero.

when it comes to making 'from scratch' chili seasoning, sigh..fail.

[Stephen in SOKY]

I add some smoked Mole' to my chili powder and everyone thinks it's great. Also, I suggest going heavy on the paprika plants in case you overdo the heat and need to calm it down some. Paprika is handy for many other dishes as well. I'll look and post my proportions tomorrow for a place to start.

[whiterock]

What tricks do i need to know, toasting dried peppers? seeding?
ED

[JuliaAnn]

Wear gloves when seeding (yes, even dried pods) or you'll regret it. If you set yourself on fire with the juice or from seeding dry pods, isopropanol will cut the oil and relieve the burn. I lit myself up once when seeding dried Bolivian Rainbow peppers to save the seeds. It was horrible until I used the alcohol.

[whiterock]

thanks JuliaAnn, that is something I learned years ago. lol, tha hard way!
Ed

[Marcia in MT]

You might try Gypsy if you want to try a sweet pepper. It does well for us, even when bells don't.

We dry peppers in the dehydrator. Cut off the stem, slice them open, and get rid of the seeds. They can stand a fairly high heat. Take them out when they're thoroughly dry. Grind in a coffee/spice grinder or in the blender. We keep them whole, grinding only a bit at a time; whole peppers keep their flavor longer.

We have also smoked peppers. Follow the same procedure, except put them in the smoker for 3 or 4 hours before drying. The dehydrator goes outside or in the garage, though, or the house smells like a campfire while they're drying!

The pepper powder will pack down as it has no anti-caking agents in it, but it's easy to get out by shaking the jar or sticking something in it to break it up.

[Charleen]

We like hungarian wax peppers, stuffed with an anchovie paste and quickly seared in olive oil and garlic. Not too hot, but not sweet either.