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Phunque’s Desk - Blistered

The Wife explained to me that I would crush up this year’s crop of cayenne pepper pods while she was at work. She does not favor airborne hot sauce and when you run dried pepper through the blender, the air gets toxic. The first time I ground up hot pepper pods in the blender, I snatched the lid off as soon as the rotor stopped turning and sucked in a big breath of airborne hot sauce and almost died.

The pods have been drying since I picked them in October and are as brittle as dried peppers get. I had already removed the stems, so all I had to do was drop in a handful and let ‘er go. Which I did. I left the lid on and retrieved three strings of “super chili” pods that I had strung on a string several years ago. I guess I haven’t been very short on hot pepper because they have been hanging in the pantry for a while now. The species called super chilis form a pod about two inches long that points at the sky. The cayenne peppers form pods up to six inches long and point down. Or maybe sideways.

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