Dried peppers for the winter are a tasty alternative to the usual pickling and pickling. Please yourself in the winter, drying vegetables according to one of the best recipes.
Selection and preparation of ingredients
Vegetables in the process of drying are reduced in size, so cooks recommend choosing juicy fruits. Suitable crop residues that have not been used are also suitable. Fruits with rot and plaque are not suitable for cooking.
Rinse the selected fruits, let dry, remove the stalk and cleanse the seeds - now they can be dried.Did you know? Pheres introduced into the culture of the Mayan and Aztecs.
How to cook dried peppers at home for the winter
The general principle of cooking the product is as follows: the fruits are sliced, processed with spices, dried in the oven and poured with vegetable oil. Recipes differ depending on the type - they prepare sweet, sharp and bitter varieties of the product using this method.
Sharp
90 minutes
ground black pepper
2 tbsp. l
white balsamic vinegar
100 ml
Nutritional value per 100 g:
- Cut the chilli in half and place on a baking sheet.
- Combine ground black pepper, salt, and sugar and rub the chili halves on the inside with this mixture.
- Brush vegetables with a little olive oil.
- Place the baking tray with vegetables in the oven and cook for 1 hour in convection mode at a temperature of +110 ... + 125 ° С.
- Peel the garlic and cut each clove into 4–5 plates.
- Pour olive oil into a bowl, add garlic, fresh rosemary, thyme and basil.
- Heat the mixture in the microwave (no more than 4 minutes).
- Sterilize the jar.
- When the chilies are ready, put them in a jar, spilling each layer evenly with oil with herbs and garlic and 1 tbsp. l balsamic vinegar.
- Close under the cover.
Important! Spicy oil when heated in the microwave cannot be brought to a boil.
Bitter
270 minutes
Provencal herbs
taste
Nutritional value per 100 g:
- Cut the hot peppers in half and place on a baking sheet.
- Rub with a mixture of salt and Provence herbs.
- Wither in the oven for 4 hours at a temperature of + 120 ° C.
- Sterilize the jar.
- Peel the garlic and cut into plates.
- Place the prepared vegetables in a jar, alternating with garlic cloves.
- Pour the contents of the preservation container with olive oil.
- Close under the cover.
Did you know? Acute chili increases appetite and stimulates digestion.
Sweet
30 minutes
sunflower oil
100 ml
Nutritional value per 100 g:
- Cut the vegetables into slices.
- Peel and chop the garlic into thin plates.
- Place the slices of pepper in the containers of the electric dryer with the inside up.
- Rub them with salt, rosemary, thyme, marjoram and basil.
- Spread garlic on a plate evenly over vegetables.
- Dry foods in an electric dryer for 1 day.
- Sterilize the jar near the end of drying.
- Ready vegetables are placed in a container for preservation.
- Pour them with sunflower oil.
- Close the lid.
Features of dried peppers storage
Sun-dried vegetables in oil are stored in the refrigerator, the shelf life is 4-6 months. Before use, additional cooking is not needed.
Important! A spoiled product with an unpleasant odor or mold should not be consumed.
Dried peppers to taste are not inferior to other types of conservation for the winter. Add them to meat, fish, vegetables, rice - this dish diversifies your winter table.
