Available almost everywhere as dried red pods. I don't think I've
ever seen them fresh. Has anyone here tried eating them green? Do
they have tough skins? Do they taste good green?

I'm fixin' to plant a bunch of seeds from a dried pod. Sometimes
they grow that way, sometimes they don't. These don't look heat
treated.

Bob

zxcvbob wrote:
>
> Available almost everywhere as dried red pods. I don't think I've
> ever seen them fresh. Has anyone here tried eating them green? Do
> they have tough skins? Do they taste good green?
>
> I'm fixin' to plant a bunch of seeds from a dried pod. Sometimes
> they grow that way, sometimes they don't. These don't look heat
> treated.
>
> Bob

Don't think I've seen them fresh/green around here either. Or else they
are given another name when they are green.

We've grown chiles from purchased dried pods. Often works.

On Apr 13, 9:45*pm, zxcvbob > wrote:
> Available almost everywhere as dried red pods. *I don't think I've
> ever seen them fresh. *Has anyone here tried eating them green? *Do
> they have tough skins? *Do they taste good green?

You can eat them green, but they're better ripe.
>
> I'm fixin' to plant a bunch of seeds from a dried pod. *Sometimes
> they grow that way, sometimes they don't. *These don't look heat
> treated.

I planted some serranos from the seeds in fresh peppers that I bought.
>
> Bob

--Bryan

On 4/13/2010 9:45 PM, zxcvbob wrote:
> I'm fixin' to plant a bunch of seeds from a dried pod. Sometimes they
> grow that way, sometimes they don't. These don't look heat treated.
>
> Bob


Good luck with your peppers, let us know how they come out. Here is a
recipe that uses chile de arbol.

Becca


Butternut Squash Soup

1 cup pumpkin seeds
1/2 cup sesame seeds
1/4 cup pine nuts
2 dried chiles de árbol
1/4 cup oil
1 butternut squash, roasted and diced
2 diced pears
1/2 diced white onion
cloves, to taste
nutmeg, to taste
salt, to taste
4 cups milk

In a dry, shallow pan, toast pumpkin seeds, sesame seeds, pine nuts and
chiles de árbol. Shake often to avoid burning. Set aside.

Heat corn oil in a deep pan and sauté butternut squash, pears, onions,
cloves and nutmeg until squash is soft, approximately five minutes at
medium heat. Add milk, bring to a boil, and simmer for 10 minutes.
Process in a blender and check for seasoning.