"If we're going to use them in cooking, in dishes that are braised, versus if we're going to use them to make
red pepper powder, we pick them at different stages. For cooking, we pick them when they're starting to change color. They're fully mature, but still green going to yellow-red, then they turn red as they dry. If we want to use them for the powder, then it's OK to let them go red and dry them at that point. if you pick them when they're fully red, they basically will dissolve once you cook them - they fall apart because they're so ripe."
--Rosetta Costantino
It's amazing, the things you'll learn on the Hunt Gather Talk podcast! Pick up more nuggets of wisdom like this in the latest episode about Italian preservation, featuring Rosetta
Costantino.
