Thursday, October 16, 2014

DEHYDRATING: Peppers

Sweet Peppers are a fairly common ingredient, found in cuisines across the globe. Unfortunately, they are quite expensive in the off-season. Preserve your harvest efficiently by dehydration!



Dehydrating peppers (both sweet and hot) is extremely simple. All you have to do is either slice or dice the peppers, and dehydrate at 135 degrees for 10-12 hours (slices take longer than dices). When they are done, they will be very stiff, and slices will snap in half easily. Store your peppers in jar in a cool, dark place. If you plan on storing your peppers longer than one year, place an oxygen absorber in the jar. (Available HERE)

Cooking with your dehydrated peppers is easy as well. If you're making sauce or chili, simply add them as is to the pot (if you are using slices, crush them first). They will rehydrate during the cooking process. If you'd like to use them on pizza or in salads, soak in lukewarm water for 20 minutes before adding them to your recipe.

Personally, I prefer slices, as it's more time efficient, and can be easily crushed before use. If you are dehydrating for pizza topping or in pasta salads, I'd recommend dices for presentation.