I love all things spicy (as evidenced by our series of hot pepper posts and review of 12 different types of them).
Sunday was a day to do some experimental preservation and dehydration – some of it worked our great, others flopped. Our hot peppers were great, fast and easy.
Once the peppers were cut into rings (we used a mandolin for the most part and switched to a knife at the ends as I wanted the seeds), the process was almost done.
They went into the dehydrator at 140 degrees (Fahrenheit) and were done in 2-3 hours (by which time the sun had set and I couldn’t get a good photo). I would slightly decrease the temperature (would try around 130) next time and leave for a bit longer.
240 grams of pepper flesh went into the dehydrator – 36 grams came out. In different context, 16 hot peppers now take less than 1 cup of space in our pantry. It continues to amaze me how much water is contained within our food.
Looking for more hot pepper goodness? Check out our archive of hot pepper posts here!