In the past, after harvest in the late summer and early fall large chile peppers were strung to dry so that chile would be available for cooking year round. Today chili pepper ristras are still used for this purpose, but are also often hung in front of homes to welcome visitors and bring good fortune to those living within.

As well as the traditional long chili pepper strings, ristras are now often made in the shape of wreaths or hearts as an added way of attracting buyers. Other spellings of chili include: chile, chilli, chille and anything else you can imagine.

You can now buy lighted chili pepper ristras and strings of chili pepper lights. These are becoming extremely popular for use during the Holidays in the Southwest. See the link below.

Definitions

RISTRA - Chile peppers that have been tied on a string and hang vertically. Available either as edible or treated. Some are sprayed with laquer or polyurethane - a practice not endorsed by most people native to the Southwest as the chilis are no longer edible and it appears to do little if anything to make the ristras last longer as decorations.

LARGE CHILE - This chile is 4-8 inches long, dries to a deep burgundy in color. For edible ristras, this chile can be mild to HOT depending upon the variety of chili pepper used!

PIQUIN - This chile pepper is 1 - 2 inches long, is thin and dries to a bright red color. For edible ristras and wreaths, this chile is normally VERY HOT!

EDIBLE - The romance of a ristra; a chile you can eat, use in cooking or use for flavoring. Simply re-hydrate in boiling water or place in the blender with a little water.

TREATED - A ristra or wreath treated to protect against the natural elements and to add beauty(?). Treated ristras are no longer edible.

REGALITO - A small string of piquin chile peppers made to hang vertical and flat against the wall.

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