|Banana peppers at various stages of ripeness. The runty one was picked to save it from the frost.|
My husband left the banana peppers on the vine until they were red and these are what we used for the paprika. I used a total of seven peppers in all.
First step, wash the peppers and dry with a towel. Split the peppers in half and remove the ribs and seeds.
Next, I rigged up an indoor smoker (a pot with a colander inside so the smoke could envelope the peppers) and smoked the peppers for about an hour. I recently acquired a Smoking Gun and it came in very handy.
After the peppers were smoked, I put them into a 200F oven for 12 hours (I am getting a dehydrator for the next time). The peppers went from a bright red to a deep blood red colour. Beautiful.
I put them in the Vitamix and after a few seconds in the blender we observed a paprika tornado inside. Experiment = success.
|Ground to a fine powder. The resulting powder was a deep reddish brown and delicious.|
The yield on this was about two tablespoons of paprika with a slightly smoky scent and intense pepper flavour. I Will definitely make more next season. Now I need to do some research on the perfect recipe to showcase the paprika. Good call Dale :-)