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When I bring in my chili pepper crop, I always dry a batch on the dehydrator (after blanching them in boiling water for about five seconds), and string them on heavy twine with an upholstery needle. This long garland of bright red peppers decorates my kitchen, and pinch-hits as a last minute source of chili peppers for homemade burritos and chimichangas. I will usually take the season end peppers
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