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Macedonian pepper
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Posted by Patrina_Pepperina S. Australia z9 (My Page) on Sun, Mar 13, 05 at 2:19
| I grew these peppers from seeds in a pack of dehydrated mild chillies I bought in a deli, and the pack said they were from Macedonia. As a dried pepper I really liked the rich raisin flavour, so I decided to try growing some of the dehydrated seeds. Wish I had room to grow more - I really think they'd be great smoked as well. They have medium thick walls... would be great for stuffing. The first one I've tried has no heat, it's quite sweet. Time will tell if later ones have any heat.
I offered seeds in the Exchange Forum several months ago for this one, and so any of the folks who got seeds but haven't grown them yet, this is what they look like.
Anyone else who'd like seeds, I'll soon be putting a post up in the Exchange Forum offering tomato a pepper seeds for a SASE. You could also let me know here in the thread if you like, so I can keep track.
PP |
Here is a link that might be useful: Macedonian pepper
Follow-Up Postings:
RE: Macedonian pepper
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| PP, how do you smoke peppers? I just love the taste of smoked peppers and am keen to have a go. |
drying pepper
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| Oh, uh, sorry, and how do you dry chillis? |
RE: Macedonian pepper
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| Spatz, in the past, to dry them, I have just strung the peppers up on a cotton thread sown through the green stems. They don't take long to dry and they look quite decorative hanging in the kitchen. I have a hot chilli plant putting out dozens of fruit at the moment. Mantis |
RE: Macedonian pepper
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| Spatz, chillies dry well in the dehydrator - I deseed first so that they are split open for faster drying, and I use a low temperature to preserve the colour and flavour. For smoking, there is a recipe link below. It has been discussed a few times in the pepper forum that I visit, and I think that the consensus is to keep the temperature low by excluding as much air as possible once the coals are covered with ash, and to make sure that the particular chips you are using for flavour are well soaked. My son and I tried it one time in his Webber BBQ, and it went quite well, except the coals died a couple times. He used soaked hickory chips which he threw directly onto the coals. I noticed that the chillies that were at the edge of the wire mesh rack tasted a little bitter probably from too high a dose of acrid smoke, so I'd recommend leaving the edges of your mesh empty (ie make shure that all the chilies are directly above the water that's in the pan underneath the rack). And the chips and coals should be well to the side of the water dish so that the smoke is more indirect. Some people in the pepper forum recommend putting the chips into a sealed foil pouch and just putting a few skewer pricks in the surface for smoke to escape. I think I will try this method. The pouch can sit directly on the coals. Good Luck! PP |
Here is a link that might be useful: How to smoke chillies
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