Monday, November 8, 2010
Right before my CSA ends there is usually an onslaught of food I can't quite eat in a week. These foods usually include many pounds of apples, many varieties of giant gourds, and a relatively small amount (less than a pound even) of hot hot peppers. Last year I canned them with oil. This year, not knowing what to do, I kept them in a pile by the window. I have piles of vegetables decorating my home like rich people have bouquets of hydrangea. Some of the peppers dried out on their own. A swell way to preserve them until I'm ready to tap their heat.
You can do the same with any mixture of peppers you grow or get from the market. I plan to make some spunky chili powder and give it away for Christmas. The following is less of a recipe an more of a suggestion. Easy nonetheless.
Several dried peppers, whole but rinsed
Heat oven to 150 degrees. Place peppers on a tray. Allow to dry out in warm oven 2-3 hours.