Home made paprika
Home made paprika
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.
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.
Ross- tightwad home cook
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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.
Ross- tightwad home cook
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Between Russ and his chorizo corner and this page I thought that this link would be informational. http://www.uni-graz.at/~katzer/engl/Caps_fru.html
Ross- tightwad home cook
wow....and.....wow....
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
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
Ancho/pablano chilis as purchased:
Split stemmed and seeded and smoked over apple for four hours and oven dried at 225 for two hours.
They are as crispy as potato chips.
Milled in the food processor. 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.
Split stemmed and seeded and smoked over apple for four hours and oven dried at 225 for two hours.
They are as crispy as potato chips.
Milled in the food processor. 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.
Ross- tightwad home cook
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Speaking of peppers, homemade paprika and hot sausages
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.