In June, I planted one Cowhorn Pepper plant and one Serrano Pepper plant in my Greenstalk planter. Over the past week, I harvested two Cowhorn Peppers and five Serrano Peppers. The Cowhorn is a little less hot than a jalapeno with a Scoville rating of 2500 – 5000 while the Serrano can be five times hotter than a jalapeno with a Scoville rating of 10000 – 23000.
Tonight I sliced them up and put them in the dehydrator. I ended up with:
and, I added:
I was smart and remembered to wear gloves while slicing the peppers.
Apparently, I should have worn a gas mask, too, as the fumes irritated my nose, throat and lungs and made me cough and my nose runny. Thank goodness I wasn’t processing any more than I did.
I put the dehydrator outside to save us all from some serious coughing and choking issues throughout the night. Hopefully, the 80% humidity out there won’t hinder the dehydrator too much.
They should add some nice heat and flavor to soups and entrees throughout the winter.
I’m looking forward to tasting those zucchini chips, too. After slicing them very thinly, I put them in a bowl with a bit of olive oil, a generous sprinkle of garlic salt, some smoked paprika, and stirred until all surfaces were coated.