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Old 07-27-2008, 08:40 AM   #1
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Harvesting Cayenne Peppers

When is the correct time to harvest Cayenne peppers? I have a bunch of them that are large and green. Do I let them turn red on the plant or do I pick them when they are green and then let them turn red after being picked?

I tasted a green one the other day and it was as hot as fire.

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Old 07-27-2008, 08:46 AM   #2
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Let them turn red on the plant. I harvested a couple yesterday
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Old 07-27-2008, 08:47 AM   #3
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Thanks GG. I am glad I did not pick them yet.
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Old 07-27-2008, 11:32 AM   #4
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They are good both ways....I pick a lot of green cayennes to eat out of hand, as well as make pepper sauce...They are very good when ripe (red)...too. I pick mostly reds in the late fall to dry, and make red pepper flakes...The dried flakes are always nice to have on hand for soups, stews, gumbo, chili, etc.

Enjoy!
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Old 07-27-2008, 03:15 PM   #5
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Thanks UB. I just picked a green one to throw into the pickles I am making.
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Old 07-27-2008, 03:21 PM   #6
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Quote:
Originally Posted by GotGarlic View Post
Let them turn red on the plant. I harvested a couple yesterday
That's one hot dancing pepper
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Old 07-27-2008, 05:28 PM   #7
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Quote:
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They are good both ways....I pick a lot of green cayennes to eat out of hand, as well as make pepper sauce...They are very good when ripe (red)...too. I pick mostly reds in the late fall to dry, and make red pepper flakes...The dried flakes are always nice to have on hand for soups, stews, gumbo, chili, etc.

Enjoy!
Hey, UB, what's your method for making red pepper flakes?
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Old 07-27-2008, 05:41 PM   #8
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Hey, UB, what's your method for making red pepper flakes?
Late summer, and early fall after I have havested all of the green peppers that I want to make pepper sauce, and to eat, I let them start to ripen/turn red....After I pick them I string them with a needle and thread, then hang them in my shop, where it is probably 120* during the heat of the day to dry. After they are dried, I unstring them, remove any stems, and run them through the blender/food processor, and place in small jars.
Voila! "Crushed' Red Pepper Flakes!

Enjoy!
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Old 07-27-2008, 07:14 PM   #9
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Late summer, and early fall after I have havested all of the green peppers that I want to make pepper sauce, and to eat, I let them start to ripen/turn red....After I pick them I string them with a needle and thread, then hang them in my shop, where it is probably 120* during the heat of the day to dry. After they are dried, I unstring them, remove any stems, and run them through the blender/food processor, and place in small jars.
Voila! "Crushed' Red Pepper Flakes!

Enjoy!
Excellent! My sunroom gets about that warm during the day. In fact, a few years ago, we had a bumper crop of jalapenos, many of which turned red. I strung them together and dried them in there, but didn't really know what to do after that Now I know Thanks.
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Old 07-28-2008, 12:09 PM   #10
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I grow Super Cayennes. Because of inpatience, I do harvest them green. But once they get going, I harvest them when they are red all the way to the stem end, then I string some thread on a needle and start to dry them. When winter rears its ugly head, I throw them into a food processer and make my own pepper flakes that I use the year 'round. When I'm doing this, you cannot enter the kitchen without crying. I like super cayennes rather than regular cayennes because their size makes them easier to deal with. I live in Illinois, and mine haven't turned red yet! We do always wind up with a bumper crop.
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