Joe's Long Cayenne Pepper

This cayenne is long and thin which makes it perfect for drying. We wait to harvest until the peppers are fully flaming red. Then, Doug uses a needle and thread to string them in lines or bunches. We hang them in the kitchen and throw them into our lentil soup, frittatas made with eggs from our chickens, and other dishes for a little kick. Seed Saving Tip: Wear rubber gloves when slicing and scraping the seeds from these peppers. Also, if processing in batches, we recommend a mask to avoid inhaling fumes. For real. Because of the cool, wet summer, we had to pick many of our peppers green. We hung these cayenne above our wood stove. They turned red and are now crispy. Just right for grinding them up and using them as spice.