What: dried sweet peppers
Main ingredients and where I got them: I got a box of #2 sweet peppers from my vegetable alma mater, Gathering Together Farm. These peppers were mostly small and misshapen, but they tasted just fine and worked well for drying.
How much: A 15-20 pound box yielded a gallon-size Ziploc bag of dried peppers.
Recipe: I basically just rinsed the peppers, cored them, tore them into chunks, and dried them in a food dehydrator at 125° for about 24 hours until crispy. I wrote about dried sweet peppers on this blog a couple years ago here.
This is a great preservation method for someone who grows his or her own or has access to large quantities of free sweet peppers. If you’re gonna buy peppers, this is kind of an expensive way to use them up.
I like to dry the peppers until they’re super crispy, and then I just munch on them as a sweet vegetable snack during the winter. I also throw them into tomato sauces, soups, or bean dishes for added flavor kinda the same way one would use dried tomatoes. Folks are always intrigued when I bring a bowl of sweet pepper chips to a potluck or dinner party.
Once they’re crispy dry, they last a very long time stored in Ziploc bags at room temperature. If you only dry them to a leathery consistency, you’ll probably want to store them in the freezer for the long haul.
This is part of a collection of posts documenting my food preservation activities this summer/fall (more info here). Please feel free to comment with a link to food preservation activities on your own blogs or links to recipes you’re following or you’d like to try from other blogs.