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Hot Peppers
greenman28

Some pepper dust....

12 years ago

The girl I work with at the Farm during the Summer has been dehydrating all the peppers we grew, then grinding them into powder. These powders are nothing compared to the smoky flavor explosions that Bill produces, but they're a start.

I've tasted them for her, written descriptions, and advised on heat levels. None of them are what I would consider hot. These two jars are yellow Scotch Bonnet ('Bonfire dust'), and a mix of hab, jal, hungarian, serrano ('Devil dust')...hmmm...not hot enough to wear that title, but whatever! There's another bright yellow powder made from pure Aji limo (limon?) that is zesty, citrusy, and bright with a tongue-stinging burn. I think that one's the best, and of course I forgot to bring some home.

I think the line of dusts should be "Jardin del Fuego" dusts...
She doesn't think she'll sell any of this stuff to the "crazy pepper people," but wanted an excuse to buy cute jars...her words, not mine.

Josh

Comments (14)

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