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Home made paprika

Posted: Fri Aug 10, 2012 17:06
by ssorllih
I bought four bags of dried chillis this morning, Pasilla,Guajilla,Chilacas and New Mexico. all are listed on the mild side of hot.
I will stem and seed them and keep the seed separate for anyone who would like some of the seed. The peppers I will oven dry and crush and then mill in the food processor. From there a little at a time as nedded I will grind them in my coffee mill.
The bags are 6 ounces each at $3 and will yield about a quart.

Posted: Fri Aug 10, 2012 22:47
by laripu
This sounds good. Let us know how it tastes.

Why do you have to oven dry then if they're already dried?

Posted: Fri Aug 10, 2012 23:26
by ssorllih
When they come out of the package they are leathery and they must be as dry and crisp as potato chips to mill.

Posted: Sat Aug 11, 2012 00:46
by Butterbean
What would happen if you left the seeds in? I have a lot of peppers yet to pick and I need something to do with them.

Posted: Sat Aug 11, 2012 02:23
by Chuckwagon
How about a few photos Ross? It sounds very good.

Posted: Sat Aug 11, 2012 02:41
by ssorllih
I think that I have read that the seeds add heat to the mix. I can't remove all of them so there are some remaining. I stemed and seeded them today and there is about a cup and a half of seed. When I start drying them I will do pictures and will cheerfully send samples to some that ask politely. ;)

Posted: Sat Aug 11, 2012 19:23
by Butterbean
I want some and I want it NOW! (Polite enough) :mrgreen: :lol: :lol: :lol:

Posted: Sat Aug 11, 2012 19:33
by JerBear
I'd also love to try a sample. I'm always looking to make as much from scratch as I can.

Posted: Mon Aug 13, 2012 21:24
by ssorllih
Between Russ and his chorizo corner and this page I thought that this link would be informational.

Posted: Mon Aug 13, 2012 21:54
by JerBear :shock:

That's quite a link Ross! I could spend hours reading through that. I'd never seen the Bishop's Crown before, cool lookin' chile.

This is where I've gotten info in the past:

Cook's Thesaurus - Dried Chile Peppers

Cook's Thesaurus - Fresh Chile Peppers

Posted: Tue Aug 14, 2012 02:02
by ssorllih
Ancho/pablano chilis as purchased: Image
Split stemmed and seeded and smoked over apple for four hours and oven dried at 225 for two hours. Image
They are as crispy as potato chips.Image
Milled in the food processor.Image Depending on my needs I can use them as they are or I can sift them with a wire basket strainer or even a tea strainer. This is a little more than a pint volume and about a half pound at fifty cents per ounce.

Posted: Wed Aug 15, 2012 15:50
by Butterbean
Looks great. How's it taste?

Speaking of peppers, homemade paprika and hot sausages

Posted: Wed Aug 15, 2012 15:58
by Butterbean
Inspired by Ssorlith's post I spent yesterday afternoon in the garden picking chili and cayenne peppers. It had been a hot day so I had consumed a lot of liquid. While I was picking my bladder needed some relief. Within a few minutes I was very empathetic to those sailors who had shore leave in the Philippines. Next time I think I'll either wear rubber gloves when I pick or possibly just install a catherter cause I doubt it would hurt any worse. :oops:

Posted: Wed Aug 15, 2012 17:46
by ssorllih
Been there done that with habaneros. :oops:

Posted: Wed Aug 15, 2012 18:07
by ssorllih
It smells wonderful, hints of coffee, cocoa, anice, and apple smoke also very pungent.