As the summer harvest begins to come to a close, what I thought were
no slow growers have now become prolific producers. What am I talking about – peppers! Green bells, heirloom fish, spicy jalapeños, hot Chinese 5 color, and sweet/hot banana peppers are growing like weeds.
Of course, I wondered and wondered what to do with them and shared that wondering on Twitter and a lovely twitterer and foodie blogger suggested oven drying them. I gathered some peppers, washed, and then proceeded to cut of the tops and any bad spots. I laid them out on a cookie sheet with some parchment paper and turned the oven to 190 degrees F.
While the peppers are drying, your house will be filled with lovely aromas but also as a result of the chemicals in peppers, your family may exit the house. Mine decided to clean out the minivan, which I thought was terrific. 🙂
After several hours in the oven (it was at least 2.5 but was probably more), the peppers came out of the oven.
The skin starts to feel like leather and they shrivel up and quite frankly it’s a feel thing. I chopped them up using scissors while in the jar because I didn’t want to release any juices that may have been remaining. I can’t wait for the winter so they can add some spice and heat to our meals.
As with gardening and life, one should always think of improvements and I think next year I will look to invest in a dehydrator for drying peppers, tomatoes and herbs. 🙂