Blumen Pepper Jamaican rosso

Variety with pods about 4 cm long. Bright red when fully ripe, very hot, but at the same time with a fruity, sweet taste. It is used to prepare sauces and can be stored all year round in different ways.DRYING - Thread the chillies on their stems using a sewing thread and a needle with a fairly large eye. Form a chain about 30cm long and hang it up in a shady and dry place. After about 20 days the chillies are completely dry and can be stored whole or crushed in jars. After drying, they can also be stored in preserving jars under oil, keeping the ratio ¼ coarsely chopped chillies and ¾ extra-fine olive oil. Leave them to stand for at least a month to allow the oil to absorb the full aroma.IN SALT - Take a wide base preserving jar and pour fine salt into its base. Now form layers of whole, fresh chillies and salt until the jar is full. DEEP FREEZE - Place the fresh chillies in plastic bags suitable for freezing, let the air out and seal them.