I've dehydrated diced up green chili, both roasted and not, and the roasted is considerably better - particularly if you could do it on a wood fire to get a bit of smoke flavor.

At the end of it, I don't think you'll notice much difference between varieties when they're green - I'd be tempted to just mix them all together. You should seed them, or the end result will look like a bag of seeds that wasn't properly cleaned. :-) Ask me how I know.....

We don't do a whole lot of it, preferring the frozen or fermented, but the summer of 2009 we dried a batch and used it in back packing food recipes with instant rice, noodles and such.

david52, would you tell us more about fermenting peppers? DH will not eat sauerkraut or kim chee, but he never met a pepper he did not like.

spiced ham, I have also dehydrated peppers of different kinds for backpacking foods. If I don't use it all backpacking, I either grind it or not, and add it to soups. I bet it would be good added in enchilada sauce too.

I prefer to keep poblanos and its cohorts by grilling, peeling, seeding and freezing flat.

Here's a recent thread on the subject - basically, its the same thing as making sauerkraut, except using peppers - roughly chop up the red ones and use them just like cabbage, or for green chili, roast them and add a lacto-bacterial starter culture.

Good stuff.

Here is a link that might be useful: link

I can't think of any reason that you couldn't dry green peppers into chili powder. I'd use it just like I use the red.

If you fire roast them, you are going to have to skin them. Flavor on roasted peppers is much better than raw. Skinning and de-seeding is the least amount of work involved in roasting peppers.

To me, all kinds of green peppers taste just like green bell peppers, only with varying degrees of heat. Roasting is what brings out the flavor. However, green bell peppers do add good pepper flavor to cooked foods, so raw powder would not be a waste.

Thank you david52. I saw that thread back then but figured it was only for hot peppers. I am looking for a way to ferment mostly sweet peppers, but from what I read in the discussion linked it is all the same, unless pre-roasted.

Cabrita, I think you could ferment the same way I did my hot peppers last summer. Just purée, salt and, if yo want, add some yogurt starter. My thread should be easy to find. I added a little garlic. I just had some for lunch in bean soup and the flavor is so good compared to vinegar pickled hot sauce.

Thanks for the ideas everyone.

I'm looking for some ways to utilize the green/red chile powder too. We purchased our powder at Hatch NM. I've been reading your posts and haven't seen any ideas yet...maybe I read the beginning post wrong. If so, sorry... but I would REALLY like it if someone could send me to a link or email suggestions about how to use the powder. Reconsitution ration would be good... rubs, soups, etc... thanks;)

I don't know what the benefit of reconstituting it with water would be. For uses, think along the lines of paprika -

We mix it in with rice. Scrambled eggs.

The biggest consumer was green chili pork - caramelize pork bits, add onion, garlic, chicken stock, powdered green chili, simmer / bake in the oven on low until pork disintegrates.