As the chili season peaks, it is very satisfying to harvest vibrant, sun-ripened peppers, fresh from the garden. Latest harvest showcases a striking variety of colorful chili peppers, ranging from bright yellow, orange, to deep red and chocolate-brown.
The Pepper Lineup
For latest harvest, there’s a variety of peppers, including habaneros (yellow/orange) and ghost peppers or another super-hot variety (deep red). Each pepper has its own distinct flavor and heat level. For example:
- Yellow/Orange Habaneros: Known for their fruity flavor and fiery heat, these peppers are perfect for making hot sauces or adding a bright punch to salsas.
- Red Ghost Peppers: One of the hottest peppers in the world, ghost peppers offer an intense, smoky heat ideal for those who like their food extra spicy.
Harvesting Peppers
Timing is key when harvesting chilies. You want to pick them when they are fully ripened for the best flavor and heat. The different colors seen in the image represent various stages of ripeness. For most peppers, the longer they stay on the plant, the hotter they get, especially once they turn red. But even the orange and yellow habaneros pack a punch in terms of both heat and flavor.
Tips for Harvesting:
- Look for peppers that have reached their full color. Green peppers are generally underripe, while yellow, orange, or red peppers are ripe and ready to pick.
- Use pruning shears or scissors to cut the pepper from the plant, leaving a small bit of stem attached. This helps avoid damaging the plant.
- Handle super-hot varieties carefully—wear gloves if possible to prevent the capsaicin from irritating your skin.
Preparing Peppers for Drying
Drying is one of the best ways to preserve your peppers and concentrate their flavor. Before you start the drying process, make sure to wash the peppers thoroughly to remove any dirt or debris from the garden and continue as per instruction in following post – How to Dry Chili Peppers at Home.
Storing Dried Peppers
Once your peppers are fully dried, they should be crispy and brittle to the touch. Store them in airtight containers or vacuum-sealed bags in a cool, dark place. Properly dried and stored peppers can last up to a year or more, providing a steady supply of heat for your culinary adventures.
Or you can use dried peppers whole, grind them into chili powder, or crush them into chili flakes. Each form brings a different level of heat and texture to your dishes.