We've gotten a lot of peppers (jalapeno, bell, etc) from our CSA share at this point in the season. So last week I dehydrated some peppers in strips to store for the winter.
It's a very simple process: Clean and slice the peppers in to strips or chunks, dehydrate for about 3-4 hours until completely dry and slightly brittle, store in an airtight container.
This could also be done in the oven at the lowest setting (150-200 degrees) for 1-2 hours.
I know I used up all of my peppers from last year before the snow melted and it was so nice to just grab a pinch of dried spicy-ness for pizzas or risotto or breakfast eggs rather than pick up over priced and bland peppers during the winter.
No comments:
Post a Comment