Photo by Gayla Trail  All Rights Reserved

At the Jean Talon Market in Montreal.

I started making ristras a few years back as a way to dry my overabundant hot pepper bounty in a small space. They seem confusing to make at first, but I assure you that once you’ve gone through the process once it all snaps into place and you will not need to go back to Guides as an adult to brush up on your knot-tying skills.

A pictorial how-to is included as a project in my new book. But I’ve been told not to talk about book content in detail so early, so you didn’t hear that from me.

Gayla Trail
Gayla is a writer, photographer, and former graphic designer with a background in the Fine Arts, cultural criticism, and ecology. She is the author, photographer, and designer of best-selling books on gardening, cooking, and preserving.

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2 thoughts on “Ristras

  1. Oh, excellent! Just visited Amazon.

    Here on the Southwest Border, ristras are being sold in parking lots. Right now you can get red or green, and a few vendors sell a colorful mix of both. Here, they are decoration for most; for eating, the Hatch chile harvest has rolled through: vendors roast your 20lbs or so, and people clean them and freeze them in batches to last through the winter.

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