Dehydrated Jalapeños Peppers Recipes

DEHYDRATED JALAPEñOS PEPPERS

Steps:

• Set the food dehydrator to 145 degrees Fahrenheit.
• Wash and dry the fresh jalapeños.
• Remove the stems and slice the jalapeños into 1/4-inch slices or rings, depending on how you want to use them later.
• Place the slices or rings in a single layer in a food dehydrator tray, or directly onto an oven-safe screen if your dehydrator has an open design that allows for airflow from all sides.
• Make sure they are not touching as they will shrink during drying.
• As the peppers dry, they will become more translucent and brittle. Drying time varies depending on your specific dehydrator and how thick you slice your peppers.
• Once they are completely dried, store your dehydrated jalapenos in an airtight container at room temperature for up to 6 months.

OVEN DRIED JALAPENO PEPPERS AND GARLIC POWDER

Steps:

• I cut them in half or even quarters so the flesh is open and drys out faster and more even.
• Place peppers and garlic on a cookie sheet that has parchment paper on it.
• In only one layer.
• I do at 200 degrees.
• Keep an eye on them and remove those that are dry as need be so they don`t burn.
• It can take 1-3 hours.
• Grind the pepper and garlic to make a chile powder.
• Use a coffee grinder once they are cooled.
• Store in a glass jar out of sunlight.