Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Drying chile peppers is a great way to preserve them for use in mole, chile powder, pepper flakes and seasoning mixes.
Fresh from the garden, chile peppers—or chili peppers—are fantastic in stir-frys and salsas. But give them a little time, and their flavors turn into something else entirely. Deeper. Earthier. Spicier. Here's how to make the transformation happen.
Drying whole chili peppers is super easy: all you need is a needle and thread, a dry, warm location with some sunlight to hang them up, and a few weeks for the drying process.
Easy homemade sriracha from a mixture of dried chiles, distilled vinegar and salt. 2 weeks of macerating and you'll have 4 1/2 pints of sriracha to wow your friends with.
I got sick of paying $10 or more for a jar of good quality chile powder in the store, so I made my own for less than $3 a jar!
In which I play with petite and purple peppers.
How convenient. We just built a smoker and need to do something with all of our jalapeños.
How to make homemade harissa with dried chiles plus lots of fresh ideas for using it.
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