Jalepeno's that turned red ( Ripened )

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You can continue to let them dry out, later you can grind them into flakes (minus the stems)or soak them in water for 15-20 minutes to rehydrate them. Don't over soak as they will taste bitter. *** If they are still fresh, toast/roast them till the skin is black, put them in a plastic bag for awhile, and then remove the skin and freeze.*** To cut down on the heat, remove seeds and the membranes, that is where most of the heat lies.

*** This is what I do when I buy a 30 lb. sack.
30 lb bag!!!!! YOU DA MAN Where do you buy that?? I just spent 10 minutes picking through the little bit at the grocery store. ABT's this week end. My daughter lives in Bueana Park, so I'm sure she'll mail them to me.
Right around the beginning of September (holiday weekend) hundreds of folks bring truck loads of sacks from Hatch new Mexico and sell them on corners, school parking lots, and some local stores. They will usually roast the bag for $5-$10. If you plan on someone shipping them to you, you might have a problem with the fresh, roasted not much of a problem as any bugs would have been burned off. Same situation if you were to drive to Hatch and bring back chile sacks. I'll try to get some specific locations for you.
Hotter is ok, but you need to change the recipe from ABT's to Come on Ice Cream ABT's!!!
franco -

I believe we have all experienced that strange phenomenon where peppers go in tasty and enjoyable and come out with flames and tears !
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