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Originally Posted by KYHeirloomer  There are two fractors involved, Shel: thickness of the chili flesh, and ambient humidity.
In a dry climate, with thin-walled chilies such as, say, tabasco or serano, drying them is not problem. Merely tie them into ristras (check the instructions, as there's more to it than merely stringing them) and hang them.
However, in the damp San Fran area, you are much better off using a dehydrator. This works better for thin-walled chilis, and is absolutely required for thick walled ones like Jalapenos, which wil rot long before they dry if you hang them.
Of course, if you're going to dry Jaapenos you may as well just make chipotles and be done. |
True - However, the OP is in Australia, which has a somewhat different climate from San Fran.
As for me, I'm located in the usually warmer and sunnier East Bay, although we do have numerous micro-climates here in the hills. Still, you may be correct that the weather where I am is not warm enough or dry enough. I had some habs out to dry and they didn't do well, although at the time the weather was foggier and damper than it is now. I'll pay more attention to the weather and see how it goes. Thanks!
Shel