How To Make A Chile Ristra
Approximately 34 - 45 peppers, for a 1 1/2 foot long ristra. Pick mature red peppers that are firm and free of any defects or blemishes. Clean and dry them before assembling your chile ristra. Cut three separate stings of twine, three feet in length. Create slip knots on each set of strings that is 5 inches apart—start at one end and continue until you have 5 slip knots. A slip knot is a simple knot that holds a lot of weight and is easy to undo by pulling one side.
String three of your biggest peppers at the starting slip knot to create a base. Continue to add clusters of three peppers in each slip knot by pushing the stems through the loops of the slip knot and tighten. For the skeleton make a loop using twine four to five feet long.
Attach the top loop to something stable, like a plant hook hanging from the ceiling or an outside fence. To assemble the chile ristra, add one set of strings with peppers by taking the bottom bunch of peppers and placing them in between the loop of twine on your skeleton. The slip knotted peppers should hang freely. Then drape the next bunch of peppers on top of the previous bunch. To secure the peppers, you can use the string between the pepper bunches to wrap or tie around the skeleton.
Continue this process until all three sets of stringed peppers are secure. Optional: Add garlic bulb(s) and corn husks to the top for decoration. At the top of the ristra, create a loop with the string, so it can be hung. Lastly, tidy up any loose strings by cutting the ends.
Hang finished chile ristra in a location with good air flow in the sun or by a sunny window. Wait until peppers are fully dry. During the drying process, make sure to remove any peppers that may start to rot to avoid affecting the rest. This can occur if there is not proper air flow.
Such baits easily out-fish all heated baits. The number of my ebooks readers around the world consistently beating leading readymade boilies by making such baits is proof enough. If I know I am fishing against people fishing whole readymade boilies then the last thing I would consider using is heated readymade boilie baits. I will make unique optimised for potent solution baits and avoid heating them in any way.
Think about it. It is far easier for bait companies to catch your eye with colourful balls and claims of all kinds of features such as the kinds of nutritional ingredients and additives used in their bait. Yet if these baits are heated they are not optimised to become exactly what they need to be in order to work to maximum efficiency as concentrated solution!
Simply soaking baits in liquids is not an adequate answer to what is basically a reduced potency bait format. Adding a coating of paste around a boilie is such a joke too as you might as well be using paste all along. Having to add paste as a covering to heated bait simply proves how much heated baits are not in truth optimised for performance!
All those readymade baits sold with liquid dips to improve their impacts merely demonstrate that heated baits are a drastically under optimised bait format that actually reduce your catches. When you have been using totally unheated baits tested against heated boilies for long enough as I have, then the truth is so crystal clear you will have no wish whatsoever to fish boilies ever again.
