Ingredients:
1-4kg chillies
Method:
In Mexico, chillies are air-dried in bunches on strings, the whole being known as a ristra. The method is given below.
For this you will need to dry the thinner and smaller varieties of chillies (avoid jalapeños, roccotos and any of the waxy styles). I typically use this method for scotch bonnets, habaneros, cayenne, red devils and piri-piris. This method works only with ripe chillies. For green (unripe) chillies you need a different method (see the drying green chillies recipe).
First collect your chillies, ensuring each has a decent piece of stem attached. Now sort through the chillies, discarding any that have black spots, as these are likely to spoil and go mouldy.
For the traditional Mexican ristra, take three chillies and a length of string. Wrap the string twice around the three individual chilli stems then bring the string up between two of the chillies and finish with a half-hitch (or a granny knot) over the stems. Using the same piece of string, continue adding chillies in groups of three until the bunch gets two awkward to handle. Typically the chillies are tied in 50cm lengths, which will use up about 4kg of chillies.
For a quicker method, thread a needle with stout string or 20 lb fishing line. Push the needle through the stoutest part of the chilli stem and thread on the chillies, pushing the chillies tightly together and arranging them in overlapping groups of threes. This is an excellent method for use with smaller chillies.
To dry, hang the string of chillies outside in the sun where it will get some air-flow. Check them over regularly and remove any chillies that look as if they are beginning to rot or to go mouldy.
When dry, hang up in our kitchen.
To use, simply snap off a chilli and either grind to a powder or soak in water to soften.
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