🌶️ Glut busting: Chilli Peppers 🌶️

Oh god, everything burns!

I never would have pictured my life writing a blog, sitting in an office with poorly chicken nestled in the corner of the room watching my every move. That is just the way it goes sometimes I guess.

On to the topic at hand: Peppers

This year I am growing a few varieties, mostly mild but I am growing some Habanero for the first time which is very exciting. I use some of my peppers fresh in stir fries or I will roast them up and add them to sauces but the majority will be dehydrated for sprinkling on top of just about everything. I am particularly fond of adding a good dusting on top of my fried eggs!

I do have a recipe here using some fresh peppers to make a hot sauce that is easier on your belly if you have IBS that is triggered by FODMAPs.

Method

Put on gloves!

Even working with mild chili peppers it is a good idea to play it safe and put on gloves, you don't want to touch your eye or anything else later on and regret it…

Remove the stem, pith and seeds. You want to flatten the peppers out and remove as much moisture. You can save the seeds as well but don't put them through the dehydrator, just put them on some paper towel and label them.

Lay them out with a little bit of room in between, they will shrink but they need good air flow.

Place in to a dehydrator 65°C for 8 to 12 hours, until they snap rather than bend.

Then pop all the peppers through a spice grinder or a food processor depending on how fine you want them, I quite like to see each individual flake with a little bit of extra dusty loveliness that settles to the bottom of the jar.

To store I keep in a glass jar, usually whatever I have lying around (lots of mayo jars it seems).