Dehydrating Frozen Jalapenos
This is how I was able to dehydrate previously frozen jalapenos from the garden. With a dehydrator, it was super simple, and now we have a flavorful spice that we can use is almost any dish. The good part about utilizing this process, is that it will keep for a long time.
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Equipment
- 1 Dehydrator We have a Cosori 5-tray, are more than pleased with it.
- Parchment paper Several sheets depending on the tiers in your dehydrator.
- Cheese Cloth
- 1 Strainer Make sure it's big enough to hold all of the peppers.
- 1 Cutting Board
- 1 Good sharp knife.
- 1 Large Bowl
- 1 Small Bowl
- 1 Food Processor
Ingredients
- 3 lbs Jalapenos
Instructions
- Take the three pounds of jalapenos and give them a good rinse in the strainer. This helps to wash off excess ice.
- Transfer the peppers into a large bowl.
- Slice each of the peppers in thin slices. (I left the seeds in) Place the top and the tips in the small bowl. You can keep them if you would like, however, I just discarded them.
- Keep in mind that the thinner your slices are the less time it takes to dehydrate.
- Transfer the sliced peppers to the cheese cloth, and ring out all of the excess moisture.
- I did about 10 hours in the dehydrator at 130 degrees, and about every two hours I would take them out move them around and separate some of the larger chunks. I found that when they clump together there is a sure sign of moisture.
- After ten hours, I took them out and spread the trays across the kitchen table and left them there overnight. In the morning, I spread them out and gave them another spin in the dehydrator for about an hour at the same setting, Then I slid them into a small mason jar and vacuumed sealed for jalapeno powder later on.