ET, the Extra Terrestrial wrote:This year's pepper crop included jalapenos, serranos, cayennes, and yatsafusas. I'm drying batches of them separated by species, so I'll have (including the habaneros from last year) five different batches of flakes to torture myself and my friends with. Crushing the dried peppers is an amazing experience. No matter how much protection I wear, I sneeze for hours afterwards. Might have to break out the diving helmet one of these days.
Never heard of or tried yatsafusas ... I'll have to look those up after posting this.
I thought jalapenos were too fleshy to dry effectively, which is why they're usually smoked in addition to drying (e.g., chipotles). if you're not smoking or pickling them I assume that mean you're slicing them to make them easier to dry ? Assuming so, are you doing greens or reds, and are you grinding them afterwards ? I've seen powdered chipotle, but never powdered jalapeno.
As for serranos, I've always found them somewhat redundant in flavor with jalapeno, but that's just me ... a little skinnier, and sorta pinky shaped, and moderate heat, but otherwise the same flavor as jalapeno.
As for myself, what I use depends on what I'm cooking. For northern indian curries I mostly use nice freshly dried cayennes that still have some fruitiness to them (I grind my own cayenne in small batches, for best flavor). For southern indian I'll use green thai birdeye or jalapeno if green chilies are called for (heat for the former, pepper flavor & texture for the latter) and dried cayenne or arbol if a more neutral heat is required. I mostly use my jalapenos for eggs, guacamole, corn salad, grilling (poppers !), and some stirfries. I only use habernero or bonnets for things like jerk chicken.