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.
Very beautiful! A wonderful way to gather an abundant harvest & display it.
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.