How to dry chili at home?

This topic will be of interest to those who prefer dishes with ostrinkoy, adding to them the taste of chili pepper . Vegetables equally have the necessary properties in fresh and dried form, so the most preferred way to preserve the product for the winter is to dry it.

Next, we'll show you how to dry chili at home and offer several ways to prepare it.

How to dry the chili at home?

The easiest and easiest way to dry the chili peppers, which the housewives used since ancient times, is to hang strings strung on a string in a ventilated and dry room. You can dry the vegetable in this way directly in the kitchen. Together with a valuable culinary additive to food in this case we get an effective addition to the kitchen interior.

To implement the idea of ​​accurate peppercorns of the correct form, rinse under running water and pierce with a large needle with a strong thread in the stalk or in the thickest part of the fetus. We try to arrange peppercorns in such a way that they do not come into contact with each other. Depending on the temperature conditions in the room, this drying will take two to three weeks. Bundles of dried chili peppers can be stored in the kitchen, hung in the kitchen, or folded into paper bags or a leaking jar (box, box).

How to dry the red chili pepper in the oven?

A quicker way to dry chili peppers is to place the prepared fruit in a heated oven . Here you should follow certain recommendations to preserve both the appearance and the proper taste of the pods. The temperature of the device during drying should not be high. It is enough to warm it up to fifty degrees and maintain such a temperature regime during the whole process. The oven door must be slightly ajar, so that the evaporating moisture leaves the device unhindered, thereby ensuring a high-quality drying of the chili.

Do not forget to immediately wash the pods before drying and drying with napkins. If the dried vegetable is to be further crushed into powder, then it is advisable to dry it not with whole fruits, but cutting them in half or into four parts, while removing seeds and stems immediately. Drying will end in this case more quickly, and the resulting product can be cut into a ground spice without further processing.