RISTRA – n – an arrangement of drying chile pepper pods
i think it’s finally time to cut down one of the beautiful ristras i made last summer with garden jalapenos and thai chilis!
cut down chiles
rinse dried chiles
toast twice as many as you’ll need at 250 for 10 mins or pan-fry until puffy (EASILY BURNED! TURN OFTEN! BURNING RUINS HOT SAUCE!)
grind half into chile powder; keep in an airproof container for later use. you’ll thank me later. come on, you have your food processor out already!
then take 10 pods and simmer in a cup or two of water for about ten minutes.
taste chile water. if bitter, replace with 1-2 c fresh water.
puree. strain out seeds for a milder version.
what i actually did:
hot chile puree
roasted bell pepper
roasted summer squash
brine from lacto-fermented green tomatoes and garlic
awesome. super-sweet. could be sourer. next time, i might add some live vinegar.