Oven dried Sweet Peppers (how to instructions)

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Oven dried Sweet Peppers

 

Begin by washing and drying the peppers. Cut off tops and remove the stems

and seeds, as well as any of the white ribs. Quarter peppers and lay out,

insides up, in a single layer on a foil lined baking sheet.

Place in the oven and set the temperature on the lowest possible setting,

ideally somewhere between 100 and 150 F. If you have an older gas stove with a

larger pilot light, you may not even have to turn on the oven. Also, if you

need to leave for awhile, you can turn off the oven and allow the peppers to sit

in there for several hours and then return to drying by turning on the oven

again.

Turning them over every hour or so for even drying, allow peppers to dry in the

oven for about 8 hours, until all noticable moisture is gone. Don’t allow them

to become overly brittle. Remove from oven and allow to cool before placing in a

paper sack and hanging up to dry in your kitchen for a few days to remove any

remaining moisture.

Place fully dried peppers in a ziplock bag or tin and store in your cupboards.

To reconstitute, soak in hot water for three to five minutes.

10 smallish peppers yielded about 1 cup of dried peppers

This is a wonderful way to use up leftover peppers in your garden or if you find

a great buy at the market.