My method is to smoke/dry them in the grill. I mesquite smoked over 80
habs a few years back. They are wonderful. Make your fire on one side, and
after it dies down put your peppers on the opposite side away from the
direct heat. Just make sure you keep the heat low. I cut the tops off of
mine and removed the seed pods with a long pair of tweezers before smoking.
You do NOT want that on your fingers. I saved the seeds and re-planted the
next year.
Thomas
"Gary Flynn" wrote in message
...
dave nuckles wrote:
I've had a good batch of Habanero peppers this year and want to dry
some out to use as a seasoning throughout the year. I tried hanging
them from a string in the window (and it's been warm out) but most are
turning a dark brown from the inside which I fear may be rot rather
than drying. Can someone enlighten me as to the most efficient method
for drying? Would the brown ones be no good at this time?

thanks D-

I know this isn't what you asked for but I gut
them, slice them, and freeze them. They're almost
as good as fresh.