Muse Breaks

Thought I'd write a bit about peppers today.  :)

I grow two varieties of hot peppers indoors - cayenne and red chili.  They're perfect for hot-hot-hot weather, but hardy enough to do well inside as well.  Mine sit in a window in full sun and thrive.  I believe I've heard that picking peppers quickly may contribute to a better yield - something about the weight of the peppers determining how long the growing season should be?  In any case, I have a truly exciting amount of peppers for my kitchen, and it's time to string up the cayennes that are ready and start the drying process!

Whether you're crushing them or saving them for later use or rehydration, drying is usually the first step with these peppers.  Since I don't have a dehydrator and I can't afford to run my oven for a long time, I strung up my peppers in a rista in the sunniest, hottest window I have.  Unlike decorative ristas, it's important to leave at least an inch or more between peppers to allow air circulation.  All you have to do is take a little string on a needle and run it through the stems, tying a knot off after each one so they don't slide around.  Then just hang it up in a hot, dry, ventilated space and leave 'em there for at least 2 weeks (or until they're dry - you'll be able to tell).

Peppers can hybridize, and they can also spread tobacco mosaic virus between plants (don't handle your peppers after touching tobacco), so it's important not to grow different pepper varieties against each other or to handle them consecutively.  It's a good idea when hanging them to keep them separate as well, if only to remember which shriveled red pepper was which.  :)

Last bit of advice - if you decide to crush your peppers, do so in a very well ventilated space or outdoors and gloves and goggles might not be a terrible idea.  The fumes can be extremely irritating, and most people only make the mistake of touching their face with pepper-hands once.

I can't wait to start making spicy things!  :D