Chile Pepper Season

Just before it frosted in my Maryland zone 7 garden, we harvested all of the chiles that were mature–and some that were still green.

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Just before it ice in my Maryland zone 7 garden , we harvested all of the chiles that were fledged – and some that were still green . Many chiles were snipped from the plant into pail , however , some plants cover up with small chiles were just pulled up by the base and hang to dry out . Been processing them by various methods and have saved some out in the refrigerator to bring to the IHA Conference in Florida next workweek for “ Spice it Up!”https://www.iherb.org/2015conference/.

This is the fourth dimension of year to celebrate chilli – consume them in great quantities – and put them up for the frigid weather ahead . Once the chiles are reap , there are many ways to preserve them . First , I salvage out a large quantity and refrigerate them so that I have them to corrode fresh daily . Next , the ripe red , mature Chile are divided up for making blood-red pepper jelly , for vinegars and shrub and for fermenting to make spicy sauce and then a expectant number are dry out .

Dried red chiles will eventually be rehydrated in a commode of bean or tortilla soup , or they will be ground and made into cherry-red chile pulverization which will be used in making red chile sauce , in beans and all sort of southwestern dishes from soups to sweet , and combined with other herb and spicery to make chili powder . I dry out the crimson chiles in the oven on the very lowest temperature possible , or with just the oven twinkle turned on – which takes from 2 to 4 days depending on the chiles . ( I only wish that I could capture and hive away the heavenly scent of slow - drying reddened chiles in the oven – it causes me to salivate for day on destruction ! ) Once all dried they are stored in labeled glass jars in the larder . Smaller Republic of Chile are strung on conducting wire and hung near the woodstove to dry out .

Of of course , hot green chiles like serranos and jalapenos , as well as blistering banana tree capsicum , will be sliced and pickle and processed . Both red and immature chile peppers will be made into salsa – some work – and more canned since there is only so much room in the refrigerator for fermented foods . New Mexico cultivars , Anaheims , and poblanos are roasted on the grill and consumed or frozen .

Next week , I will be go to Florida for the one-year International Herb Association Conference . ( www.iherb.org ) This year ’s conference is all about peppers – both hot and sweet . We ’re set out quick for next year sinceCapsicum is Herb of the Year for 2016 . There are two day of seminar , class and demos present by herb doctor from across the nation highlight these sentence - honored pods . I will be doing a demonstration on “ Chiles and Chocolate ” featuring both savory and mellifluous formula that will be sure to titillate your tastebuds !

Hot ! spicy ! Hot!Press Release for my latest publishing :

research the wonderful world of chili each month of 2016 withThe Chile Pepper Calendar . terminate up any bulwark in the house with brilliant photograph ; quench burning oddment with info for select capsicum pepper plant form from meek to wild , get tips for sowing & growing your own ; when to glean & how to preserve your chile peppers ; and discover out the wellness benefits & medicinal virtues of these esteemed pods . Each month sport a chile - infuse formula from roasting chilly and easy homemade salsa to gelt coleslaw and hot pepper bush . Aficionados rejoice and celebrateCapsicum , Herb of the Year 2016 ™ !

The calendars will be for cut-rate sale at the conference and they are also usable on my websitewww.susanbelsinger.comandwww.etsy.com . They make wonderful holiday gifts – be sure to get some for your favorite gardener ; supplies are modified . Eco - friendly , print in the U.S.A. ; no psychiatrist wrap to go in the landfill .

I raise about 25 or so different cultivar of chile peppercorn this summer – some older favorites – and a few neophyte . Two new favorites that I will rise again are the black - seed rocoto , which has thick red flesh which is sweet and raging ( seeds were a gift from a friend of mine , Carolyn Dille and I have saved the seeds ) and the leaf mustard habanero , which is a very largeCapsicum chinensisthat is quite hot , yet has a lovely fruity redolence and flavour . I encourage you chileheads to seek them out !

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Here’s what’s happening in my kitchen! Chile harvest season is upon us–make vinegars, sauces, salsas, pickled peppers and dry them too! Click on other pix to enlarge and read captions.Photo/Illustration: Susan Belsinger

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