On Christmas Eve, I harvested a goodly lot of peppers. What else can you do when you have so many, but dry them for spices? When this batch was completely dry, on Christmas day, I ground it all - in a single batch - to powder.
This is, in my completely subjective opinion, the best tasting pepper powder I've ever made: fruity and hot and full of complex flavors!
Components:
- Lemon Drops were the primary flavor component, and gave the spice its fruity elements.
- There are only two Jalapeno peppers here. The others that look like them are Felicity: a nearly heat-less version of Jalapeno. These kept the flavor up, but the heat under control.
- There are two small Habanero peppers in the back.
- Two Hungarian Cherries contribute substance and a bit of heat.
- Two Big Jim peppers (large, green) are good, mild flavor. These also kept the heat under control.
- And I think the smaller green ones are Serrano: modest heat.
These were so good that I made another batch the following week.
