Sunday, January 10, 2010

Cayenne peppers - finally made the grind.

Last spring I planted cayenne peppers in the garden.
After I picked them, I let them dry while hanging in a bag, a great bag that I got a loaf of bread in (from Giant Eagle) the year before. It's got holes in it that let the peppers dry out just right. It took a while, a couple of months at least, but the end result was worth the wait.
I used my old Braun coffee grinder for grinding all of the spices I need to grind, including the Indian spice blend I use for Kheema. It works great. After I'm done grinding, I clean it by grinding a tablespoon or two of kosher salt, then wiping it out with a wet paper towel. Again, it works great.

So I went from this:
to this (there's one of those bright red beauties on the left:
and into this bag:
and they finally became this:

Last week, I finally got around to grinding the peppers and the results were great, a full 2.5 oz bottle of nice finely ground cayenne, which should be enough to last 'til next harvest.
After pulling the stems off and grinding, I wound up with this:
I used a bit in the stuffing for the tilapia stuffed with crabmeat that I made the next night. Great heat, great flavor.


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