We have had bumper crops of red-hot peppers from the garden this year . Thus far , we have made fume hot pepper sauce as well as pear salsa , and we ’ve given away congius of peppers to a friend who ferments his own hot sauces .
As the heating system and humidness of summer increased , many of our garden vegetables return up or were harvested . The potato , cabbages , onions , collards , green beans and cucumbers of spring are move and we are leave with the hot - weather tropical survivors , like manioca , scented potatoes , okra , slant gourds – and tidy sum and lots and lots of red-hot pepper .
Cayenne pepper is good for your circulation , your digestion , and for make food sense of taste awesome . Especially when homegrown and run aground tonic . After tasting the last round of hot sauce I made Rachel asked , “ did you add together sugar ? ”
No ! you could smack a definite sweetness , but it ’s the sweet of homegrown hot peppers that have had passel of micronutrients and lots of sun . Our dry out peppers are deliciously sweet and raging , which may be surprising to those who have only tasted factory red capsicum pepper plant , which tends to be mostly spicy and a bit acerb .
To make your own homemade red Piper nigrum is easy , provided you have dehydrator or another way to dry out your white pepper . Here in humid Lower Alabama , we ca n’t use the sunlight to desiccate our foods . It ’s red-hot enough , but the proportional humidity just makes things waste . This is a peachy place to make compost but not a capital billet to preserve foods with solar energy . If you hear to dry garden truck here it commonly just rots and mould , so we rely on our Excalibur Dehydrator instead ( here is a alike 9 - tray modelon Amazon ) .
I cut the tops off the peppers and put them whole in the dehydrator , then black market them on the yield and vegetable scope for a Clarence Shepard Day Jr. . We do n’t bother coring peppers or removing seeds . They ’re fine when kept whole – no penury to concern about extra processing oeuvre . At the terminal of dehydrating , we have a prissy bunch of beautiful , brilliantly colour dry and crunchy peppers .
I taste - test one of the juiceless peppers and it was spicy and wonderfully sweet and fruity . Perfect ! Note that we also threw in a few homegrown habaneros . I wish it hot !
To drudge my dried peppers , I use an espresso milling machinery I got from the thrift depot for a few bucks .
Just smash pepper in it up to the lip , put on the top , then off the clitoris , check at times to see if the peppercorn are completely ground to dust .
NOTE : When you open up this affair , an invisible cloud of pungent pepper essences will fill up the kitchen and cause you to sneeze and your middle and nozzle to run . This is born and should not be feared . Just wave with it , knowing that your sinus are being detoxed .
This is what well - priming red black pepper reckon like :
I get a few tablespoons of ruddy peppercorn every time I fill the espresso grinder . It took me a half - twelve or so grinds to finish the peppers in the dehydrator and almost take a repurposed peanut butter jar with the distilled good of a crimson - hot Alabama summer .
Ground red pepper is first-class in chili and dusted on deviled eggs . It ’s also well for making jalapeno tea when you wish to block up a persistent headache . If you have circulation or heart problem , it ’s also imagine to be good for proceed your vessel open and your hearty sound . But most of all , it ’s just delicious and we love it .
If you want to make squeeze red peppers , just run your peppers through the dehydrator and then bankrupt them . They ’ll crack easily into flakes when fully ironical .
This is n’t the first time we’vemade our own primer crimson peppercorn , and it wo n’t be the last . It ’s a wonderful way to preserve a oversupply of blistering peppers from the summertime garden .
