Sounds like a dry 'em and grind 'em to me

Here is a link that might be useful: Hot Portugal

So they're probably simlar to the cayennes? I guess thats not bad. I think I would have preferred jalapeños or serranos just for some variety, but at least they should be easy to dry. Any idea if they are hotter or milder than cayennes?

Hot portugals are WONDERFUL! When you bite into one the first thing you notice is a very sweet flavor, then the heat hits. Definitely wait till they are red, they are much fatter than a cayenne but similar shape and long. If i remember I'll try to take a photo of one of mine that is growing now, it's got a large fruit on it. They are good to chop up fresh and add to salsa, chile, eggs, good dried too. I sell a lot of them at the herb festivals, mostly cos people ask me what is one of my favorite peppers that's more unusual and it's always the first one out of my mouth.
Pam

This post was edited by kuvaszlvr on Tue, Jun 24, 14 at 10:14

Well they sound good but the heat of a habanero concerns me a little. Do they air dry easy? I have never dried peppers before but it seems like angood way to have some last. It sounds like cayennes air dry easy.

The thinner the flesh, the easier. I air dry(or toaster oven at 120F) ANY pepper, but many here in this forum invest in a cheap dehydrator. Another good way is to put them on some foil and leave on the dash of a car for a week or so.

Nice to know they're good fresh though from Pam's post. The reason i stopped growing cayennes is because their use is so limited. I just may try them in the future.

Kevin

I guess I will have to experiment with air drying. I have concerns about it due to how humid it can get here but like I tell myself about the peppers, its all an experiment.

Still moving my plants around on the deck, trying to find optimal sun. My bells look better than my hots, I think I accidently hardened them off better than the hots and then moved them to more optimal sun positions when I realized they didnt get too much sun.

I agree about Cayennes. I'm not real fond of them, although I have to admit, I like the golden Cayennes, I think they have better flavor and are hotter than regular cayennes.

Portugals dry easily, although they don't have a thin flesh. I think they make good powder.

Final word, I really think Hot Portugals deserve a space in the garden. and sorry, I thought I had a big fruit on my plant but when I went out to check it was a cowhorn.
Pam

Hot Portugals are reported to have 10-50,000 SU

and Habernaros at 150,000 SU

I smoke then dehydrate both to produce powder

This is interesting, as I can't find my original source on the scoville (I got it 6 yrs ago). My original source quoted the HP as 225-350k.
Pam

This post was edited by kuvaszlvr on Tue, Jun 24, 14 at 10:16

Well I am getting more excited for these. I will report heat level when mine come in. One last question, are they annuum? Mine are my smallest plants but they are coming along nicely.

Yep.