Dried hot peppers

[unionrdr]

I love me some hurka, That's liver sausage with rice. Without the rice it's hurky. Pronounced hoork'a/hoork'e. The lil bit of seasoning in it is great. It comes in a fat ring,& mom would steam it without breaking it with taters,eggs,& buiscuts for breakfast on weekends. Dang,now it's makin me hungry. You & your oysters & such will be my undoing!
By the way,we grow New Mexico chiles. Allowed to turn red on the plant,& they aren't hot or spicy. But rather like fresh chili powder. Picked green,they have a nice little bit of heat & the spice is great. Either can be dried. I wanna get this lil grinder thing I saw on youtube with a seperate lil SS cup that comes out after grinding for our peppers. We're gunna increase the yield this year. I've had some drying above the monitor right now...

 

[CreamyGoodness]

I love me some hurka, That's liver sausage with rice. Without the rice it's hurky. Pronounced hoork'a/hoork'e. The lil bit of seasoning in it is great. It comes in a fat ring,& mom would steam it without breaking it with taters,eggs,& buiscuts for breakfast on weekends. Dang,now it's makin me hungry. You & your oysters & such will be my undoing!
By the way,we grow New Mexico chiles. Allowed to turn red on the plant,& they aren't hot or spicy. But rather like fresh chili powder. Picked green,they have a nice little bit of heat & the spice is great. Either can be dried. I wanna get this lil grinder thing I saw on youtube with a seperate lil SS cup that comes out after grinding for our peppers. We're gunna increase the yield this year. I've had some drying above the monitor right now...

I would be tempted to serve the riceless sausage along with a nice piece of beef or venison jerky. I would call my creation "hurky-jerky"

 

[BadMrFrosty]

Someone just gifted me with two pint jars of home grown and home dried hot peppers. I'm no expert, but I can tell there are different varieties. Some I recognize (cayenne, habanero), some I do not.

Here's my question! "Now what?"

I know I can grind them into homemade chili powder, but I'm hoping that someone can give me some great ideas on how to use them in everyday cooking. I assume that they are all hot varieties, as that's why I got them. They were "too hot" for his parents, so they gave them to me!

They are in pint jars with some rice on the bottom. They are very very dry, leathery in texture.

If you have any left you can just rehydrate them by submerging in a little boiling water for 30 mins and using them as a direct analog in any recipe that calls for fresh chilli pods.