Friday, September 10, 2010

Drying out

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.

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