Drying long hot or sweet peppers the faster way!

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 Here's a better and faster way.
Instead of the old fashion way of stringing peppers and drying them out can take months.
So I dry out my hot/sweet peppers in 6 hours. cut the tops off, gut the seeds out with a knife,put a screen in oven,spread out peppers on top of screen. turn oven on 220,then crack oven open about an inch.When there dried out, put in paper bag. when your ready to eat them ,heat oil in small pot dip pepper in one at a time,about a few seconds until they puff up a little. Put on paper towel with a little salt. Yummy Good!!

newjerseychickxo posted Sep 20, 2012
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11 Comments
Acidbaby
I use my dehydrator. But this method works pretty well. Before I had my dehydrator I always did 200 degrees for about 8 hours for a dryer crispier pepper. I have a love hate relationship with the end of gardening season. I have an abundance of peppers, cukes and tomatoes to make salsa, stuffed peppers of various types, pickles, etc. But at the same time I hate having to buy these items at the grocery store over the winter. I also make a yearly batch of my hot pepper powder. I have mortar and pestle and mix whatever I have left after stuffing and pickling and grind them. Usually a mix of the hybrid jalapenos (these are about 5 times hotter than a standard jalapeno but still have that great taste which is imo the best tasting pepper there is), habanero, hungarian wax, chilies, and both sweet and hot cherry peppers. The stuff is pretty potent. One of these years Ill garden some naga vipers and kick it up a notch.
Acidbaby (rep: 6.83k) posted Sep 20, 2012
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Acidbaby
Just make sure you do a crumble test on these when you dry them. If any are flexible they need to dry more or you could wind up with some nasty sickness from that leftover moisture.
Acidbaby (rep: 6.83k) posted Sep 20, 2012
10
newjerseychickxo
My oven works great on 220. I've been doing this method for years now.And my peppers are totally dried out to a crisp. I will be checking out the dehydrator. Thanks:)
newjerseychickxo (rep: 13.6k) posted Sep 20, 2012
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encorez
it is almost time for pumpkin seeds.....same method...
encorez (rep: 9.96k) posted Sep 20, 2012
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newjerseychickxo
Thank you,going to try that.
newjerseychickxo (rep: 13.6k) posted Sep 20, 2012
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encorez
^ if you don't know...soak over night in salt water, then heat at lowest setting on tinfoil until crisp..
encorez (rep: 9.96k) posted Sep 20, 2012
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Acidbaby
Yeah there isnt much difference between 200 and 220 with slight variations in time. It depends on the oven as well as they all have varying low temps. I just love having a dehydrator. We use it to make fruit rollups, jerky, dry out veggies, fruits and herbs. Heck you can make yogurt with it if you want to. Never tried it though.
Acidbaby (rep: 6.83k) posted Sep 21, 2012
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MdavidK30
You sure it doesn't take away from the HOTTNESS of the pepper?
MdavidK30 (rep: 3.56k) posted Sep 21, 2012
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newjerseychickxo
If your asking me,,,,no way,I think it makes them even hotter.
newjerseychickxo (rep: 13.6k) posted Sep 21, 2012
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Acidbaby
They will get hotter because your taking out the water and leaving behind the Capsaicin extract.
Acidbaby (rep: 6.83k) posted Sep 22, 2012
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newjerseychickxo
Being Italian, I guess hot is in my blood,lol. I love hot peppers.
newjerseychickxo (rep: 13.6k) posted Sep 22, 2012
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