My Paw-Paw grew Jalapenos and these. I can remember the strings of dry Cayenne hanging on the walls in my Maw-Maw’s kitchen…so beautiful! We grew these last year (2011), and I’d have to say they were the easiest to dry…string ‘em and hang ‘em, that’s all I did. The Serrano and Anaheim chili peppers got moldy and found their way into the trash…but the Cayenne are hanging in my kitchen even now. As a matter of fact my chiropractor recommended I make a tea of Cayenne pepper and lemon. I was delighted that I had my own organically grown pepper perfectly preserved hanging from a shelf in my kitchen. I really thought the tea would be hard to choke down, but you know…it was really kinda good…like, I’m thinking of making me a cup now.
Very hot fruits average 5 inches long and ½ inch thick. Use fresh, or dry for winter use. Harvest starts about 75 days after plants are set out. CAUTION: Use rubber gloves, or clean hot peppers under running water, to avoid skin burn from the pepper juice.
Hot(30,000 to 50,000 Scoville Units)
Medium (4″ to 6″ in length)
Days to Maturity:
Green changing to red
Fresh (salsa, salads)