Ristras are traditional way to dry chili peppers for later use. The ristras that are available in farms stands in the American southwest can be up to 5 feet in length. Many households do not need that many peppers. These small ristras are simpler and smaller versions of the larger mesoamerican chili pepper strings.
These ristras are small enough to use as decorations and yet they retain their functionality. If you cannot resist the temptation to pull out a pepper for culinary or medicinal use, be sure to tighten the knot holding the pepper clump that you snitched from. You don’t want to lose them all. Remember to keep your ristra out of direct sun light to preserve the deep red color of the chilies.
- Soak the corn husks in water about 10 minutes before starting the project.
- Gather an odd number (3 or 5) of peppers by their stem.
- Cut 24 inches of string.
- Tie the stems tightly together with the string and the end of the strand.
- Make a loop as if you are going to make another knot a few inches higher on the string.
- Tie an odd number of peppers by their stem to the string and tighten knot securely.
- Repeat steps 4 and 5 until the ristra is the length you want it to be.
- Make a loop with the remaining string which is big enough to hang on a branch tip.
- Tie the loop securely.
- Cover the floss which secures the stems with a long and thin corn husk strand. Make a secure knot in the front.
- Tie a few corn husks over the center of the knot with the thin corn husk.
- Snip the ends of the corn husks so they are evenly about 2 or 3 inches from the knot.
- Tie more corn husks onto the ristra at even intervals.
For More Information on Chili Pepper
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