Dried peppers: methods and recipes for cooking at home. Dried tomatoes and peppers Dried peppers in the oven for the winter recipes

A jar with multi-colored slices of dried pepper looks luxurious. The taste of these slices will be different: in green pepper you always feel a slight astringency, and red is especially tender, yellow, for some unknown reason, retains the aroma of summer freshness.

Wash sweet fruits, cut off the tails, take out the middle, cut into triangles.

Too fine cutting is not good, as these triangles will still need to place pieces of garlic.

Garlic must be cut very thinly so that the pieces become translucent. In this case, the garlic will stick to the pulp after curing and drying. Sprinkle pepper with coarse salt. You can use sea salt.

Then generously sprinkle with ground herbs. Any combination of dry spices can be used, but a standard set of dill and parsley cannot be dispensed with. Pepper is mostly neutral in taste, it really needs additional strong flavors.

Provence herbs - a well-known bouquet of "dry goodies". If you have to assemble this set yourself, use rosemary and marjoram as a base, and then add some thyme and basil.

Prepared pepper is evenly laid out on three tiers of an electric dryer. The drying process lasts 24 hours, during which time each piece will decrease in size three times and curl up in the form of a kind of roll stuffed with spices and garlic.

If you can't find an electric dryer, put the baking sheet with chopped peppers in the oven for 3-4 hours, setting the lowest temperature. When drying in the oven, keep the door ajar. It must be remembered that the oven is not the best option, the pepper will turn out to be rather dry. Only an electric dryer ensures perfect drying of products.

Peppers are ready when there are no soft, watery spots left on them.

Dried pieces of fruit are placed very tightly in sterilized jars, poured with ordinary sunflower oil, covered with lids and put in the refrigerator. Hot dried peppers can be tasted after 3-4 days, when the pieces are saturated with oil.

Pepper does not need further cooking, colored slices are placed on sandwiches or served with meat and fish dishes. Sunflower oil will have a marvelous peppery, spicy smell, such oil will become a culinary decoration for any salad.

Dried peppers can be stored in the refrigerator for 5-6 months. If you prepare it in late autumn, then it will become a wonderful treat in the winter on the festive table.

Ingredients:

whole dish - 1118 kcal.
in 100 grams - 373 kcal.

Dried peppers at home for the winter

A few years ago, the fashion for sun-dried tomatoes came to us from the Mediterranean countries. We bought small overseas jars of this blank in the store, savored every bite and regretted that we could not afford to consume such a delicacy every day. Later, the housewives learned how to cook such tomatoes on their own, using a simple home oven as an assistant. Now in almost every refrigerator you can find a jar of sun-dried tomatoes cooked with your own hands. But not everyone knows that other vegetables (and even fruits) can be harvested in this way.

Try to prepare a few red, ripe autumn peppers, and you will feel like a real "culinary sorceress", able to please and surprise your loved ones with real masterpieces.
You can add dried peppers to salads, pies and sauces, serve them with meat, fish and croutons.
Due to the fact that cooking spicy dried peppers for the winter does not require special culinary skills, even an inexperienced housewife can make them. Therefore, feel free to take on the manufacture of this real “masterpiece of taste and aroma”.

Ingredients per 300 ml:

• 1 kg of red pepper;
• oregano, savory, rosemary;
• allspice and black pepper, cloves;
• salt;
• olive oil (70 ml);
• 3-4 cloves of garlic.

How to cook delicious dried peppers

Turn on the oven at 100-120 degrees, let it warm up in advance. We will also cook peppers at this temperature.
Try to choose meaty, brightly colored and ripe peppers from the market. When you get home, rinse it gently, wipe it dry with a paper towel, and use a sharp knife to remove the core with seeds from it.
Cut juicy peppers into large pieces.

Sprinkle each pepper with salt and herbs, place in a mold.

Cook the peppers for 4-5 hours, turning each piece from side to side from time to time, the temperature in the oven should be about 80 degrees.

Peel the garlic from the husk and cut it into strips.
Place dried peppers, spices, and garlic tightly in a thoroughly heated jar.

Slowly pour the oil into a glass container in a thin stream, close it with a lid and refrigerate.
Store spicy dried peppers in the refrigerator for 2-3 months, if you cook the pepper in September, then it can “live” until December, unless of course you eat it earlier.

Dried tomatoes at home

Having once tried dried tomatoes, you will not be able to forget this amazing taste.

This is the only type of tomato preparation at home that can be classified as a delicacy. Half a tomato on browned toast is a chic addition to any dish. In southern European cuisine, sun-dried tomatoes are added to the dough when baking homemade bread, pizza toppings or lasagna cannot do without them.

• tomatoes - 2 kg.
• garlic - 100 gr.
• vegetable oil - 200 ml.
• salt - 1 teaspoon
• dry Provence herbs - 2 tablespoons.

Cooking sun-dried tomatoes at home

Dried in the oven can be medium-sized fleshy elongated tomatoes. They make beautiful soft "boats" filled with hot spices. The pulp of large fruits contains too much juice; during the drying process, the slices of such tomatoes are wrinkled, and sometimes even charred.

Two kilograms of these vegetables is enough to fill one standard baking sheet. Vegetables are sorted out: only hard specimens are left, soft and damaged fruits are set aside.

Wash the tomatoes and cut in half.

With a teaspoon, take out the seeds along with the watery pulp. But you can’t get carried away, the hard flesh adjacent to the skin should remain intact.

Tomatoes are salted, showing prudence: a couple of three grains of salt is a sufficient norm for each half. If the tomatoes are salted, the taste of the workpiece cannot be corrected. The lack of salt is easily compensated for at the final stage.

The garlic is peeled, the cloves are passed through a press.

Chopped garlic is mixed with ready-made dry seasoning. A set of Provence herbs is usually used in factory-made dried vegetables. It is easy to make your own spicy composition, you can take marjoram, basil, dill, dried hot red pepper. Any arbitrary combination is allowed.

Put 1/5 teaspoon of the spiced garlic mixture into each half. The baking sheet is covered with cooking paper, stuffed halves are laid out on top.

The minimum temperature is set in the oven, for many models of gas stoves it is 110 degrees. Tomatoes are dried for 3-4 hours, the oven door should be ajar. If a lower temperature can be set, the time should be increased.

Ready fruits darken: the skin is wrinkled, the pulp loses moisture. But sun-dried tomatoes should not become dry, stuffed halves remain soft. Hot "boats" can be salted to taste.
Sun-dried tomatoes are put in a sterilized jar, packed tightly. Almost all fruits will fit in one half-liter jar.

Vegetable oil must be heated without boiling. Use sunflower or olive oil. Hot oil is poured up to the shoulders, the jar is covered with a sterile lid, the cooled workpiece is placed in the refrigerator.

Sun-dried tomatoes at home are stored in the refrigerator for 2-3 months.

Over time, vegetable oil will be saturated with spices, it will become spicy and tasty. When the tomatoes leave the jar, the oil can be used to dress vegetable salads.

Dried tomatoes for the winter at home

Today I will tell you how to cook sun-dried tomatoes at home. This is not only an amazing snack on its own, but also a versatile ingredient for preparing all kinds of homemade dishes. Sun-dried tomatoes go well with meat, fish, pasta, they can be added to salads and homemade bread, make sandwiches with them.

Sun-dried tomatoes cooked at home are unusually fragrant and tasty. And the oil in which they are stored can be used as a salad dressing. And home-made sun-dried tomatoes are much cheaper (probably even dozens of times) than a store-bought product. Yes, and we will cook them on the basis of our own tomatoes - without nitrates, pesticides and other harmful substances.

The only thing that upsets me a little is that there are not enough sun-dried tomatoes. For example, out of one and a half kilograms of fresh vegetables, I had only about 180 grams of dried vegetables. That is why I highly recommend making a lot of this delicacy product at once - you will not regret it!

Ingredients:

Tomato (1.5 kilograms) Olive oil (100 milliliters) Rosemary (2 sprigs) Oregano (dried oregano) (0.5 teaspoon) Salt (0.5 teaspoon) Garlic (2 cloves) Ground black pepper (1 pinch)

whole dish - 1118 kcal.
in 100 grams - 373 kcal.

Cooking step by step with photos:

To prepare homemade sun-dried tomatoes, we need the following products: fresh selected tomatoes, olive oil, fresh garlic, rosemary, oregano, salt and ground black pepper. Regarding the variety of tomatoes: in general, it is recommended to take tomatoes of the Slivka variety, but I think that absolutely any medium-sized ones will do. The main thing is that the walls are thicker. Olive oil is expensive, so you can buy any other vegetable oil or mix olive and sunflower in half. Rosemary, of course, is better to take fresh, but if it is not available, dry is also great. In general, you can immediately buy Provence herbs seasoning - one of the best options. Adding garlic or not is a matter of taste and personal preference, but for me personally, I can’t do without it.

We select the most beautiful, ripe and whole medium-sized tomatoes. Wash them and dry them with a towel. Cut each lengthwise in half or into 4 pieces. With a spoon, take out the middle with seeds. We cut off the place where the tomato was attached to the twig. Whatever you remove from the vegetables can be used in making tomato sauces. By the way, here is a recipe for homemade tomato paste for the winter - I added the pulp there.

The amount of fresh tomatoes indicated in my recipe is for 1 standard baking sheet. We cover it with baking paper and lay the tomato slices cut side up. Lay fairly tightly in one layer, as they will shrink significantly in the drying process. Sprinkle tomatoes with salt and ground black pepper. Drip a little vegetable oil into each slice. Turn on the oven to the lowest setting. I don’t know how many degrees you have, but it should be no more than 80-90. Dry the tomato slices with the door not completely closed until the moisture evaporates, and the tomatoes become dense, but at the same time elastic. That is, they will bend, not crumble. Depending on the temperature, the cooking time for homemade sun-dried tomatoes can vary from 5 to 10 hours. It is not necessary to do everything at once - you can dry them for several hours in the evening, leave them in the oven turned off overnight and dry them in the morning.

A few hours later (it took me about 2.5-3), when the tomatoes have already dried by about half, sprinkle them with fragrant herbs. I have oregano and rosemary. We put it back in the oven and bring it to readiness for a few more hours.

At the height of the pepper ripening season, every housewife is puzzled by how to preserve its taste, aroma and maximum useful properties until next summer. Dried peppers for the winter are one of the best harvesting methods along with freezing, canning and drying. In this article, we will talk about all the features of this pepper preservation method. After all, it is no secret for true gourmets that dried peppers give dishes a special piquancy. And this delicacy will definitely diversify the home menu.

The advantages of this type of workpiece

If you have never cooked dried peppers for the winter at home, then after reading this section you will definitely want to do it. And the point is not only in the original taste, which can be preserved much better than with any other method of harvesting. Dried peppers convey the taste and aroma much brighter than peppers after freezing. In addition, a frozen vegetable quickly loses its attractive appearance due to the large loss of water. Also, many housewives complain about an unpleasant smell in the freezer, which appears due to long-term storage of pepper.

Dried pepper in dishes gives itself out as a tough and thick peel. It is practically not amenable to heat treatment, and distracts attention from the dish itself.

The benefits of dried peppers

Another important advantage of these peppers, of course, is the benefits. After all, only the drying process allows you to save all the vitamins, macro- and microelements contained in large quantities in this juicy vegetable. By adding it to your daily diet, support the immune system, as well as improve the metabolic process in the body. All this is due to the high content of vitamins A, PP, C, B, as well as magnesium, manganese, calcium, phosphorus and sodium.

This combination of nutrients has a beneficial effect on the growth of hair and nails, improves the functioning of the digestive system and helps to accelerate the regeneration of the skin and mucous membranes.

The use of bell pepper is indicated for people suffering from diseases of the cardiovascular system and the musculoskeletal system. In general, pepper is an almost universal vegetable that saves arthritis, sciatica and even neuralgia. The vegetable is advised to those who want to strengthen their teeth and gums.

Like any product, pepper has its contraindications. You should not abuse such a delicacy if you suffer from high blood pressure, liver and kidney diseases, excessive stomach acidity and a tendency to epilepsy. Remember that peppers absorb pesticides like a sponge, so wash them thoroughly before eating them.

Vegetable preparation

The first step in the recipe for dried peppers for the winter is the choice of vegetables. They should be sweet, fleshy with a bright yellow or red color. Make sure that the vegetable is not overripe or spoiled - the pepper should be elastic, without areas of wrinkled skin.

Thoroughly wash and dry the vegetables, remove the stalk and seeds. Large peppers are cut into quarters, smaller ones - into halves.

To get a more delicate taste, you can peel it from the skin. To facilitate this process, hold the slices for a couple of minutes in boiling water, then the same amount in ice. Such a temperature difference will allow you to easily remove the skin with just a few movements of the knife.

Next, each slice is smeared with sunflower or olive oil. If desired, you can leave the peppers without greasing. If you want to enhance the taste and aroma of a vegetable, give it originality and sophistication, then be sure to use spices. The best combination with pepper is a mixture of basil, marjoram and ground black pepper.

Salt the pepper, lay with garlic and lightly sprinkle with sugar - this way the pepper will brown better and acquire a charming aroma.

Drying methods

If you plan to cook dried peppers for the winter at home, it is best to use the oven. Electric ovens are famous for more uniform and faster heating. For those who are constantly engaged in drying vegetables for the winter, it is optimal to purchase a special electric dryer. But do not be upset if the oven runs on gas - you can also cook delicious dried peppers in it.

A slightly more difficult way to dry peppers is to use a microwave oven. First, the size of each batch of peppers is much smaller than when using the oven. Secondly, microwave ovens do not have the necessary ventilation.

Process features

Prepared vegetables are laid out on baking sheets covered with baking paper or parchment. If the peppers have not been peeled, place them on a baking sheet in the form of boats so that the spices and garlic remain on the vegetables. In addition, with this layout, the skin is perfectly reddened. The baking sheets are immersed in a preheated oven.

The most important parameter of drying is compliance with the temperature regime. The optimal temperature for the first hour is 70-80 degrees. Then it is raised to 100-110 degrees and the peppers are dried for about an hour. To remove excess moisture that will condensate on vegetables and oven walls, keep the door slightly ajar.

After one and a half to two hours of drying, the peppers should be soft and flexible. If this does not happen, then let them cool and repeat the baking procedure for another half hour.

Dried peppers in an electric dryer cook a little longer, but more correctly. Slices are located on special gratings, where they are constantly blown. The hostess only needs to stir the peppers periodically so that they do not burn and stick together.

Peppers are dried in several stages. Slices laid out in a deep bowl are heated at maximum power several times for five minutes. After each stage, drain the excess juice, otherwise you will get not dried peppers, but boiled ones. Repeat the five-minute regimens until the vegetables reach the desired look and consistency.

How to store?

The recipe for dried peppers is quite simple. But how do you keep them all winter long? Vegetable oil will come to the rescue - sunflower or olive oil is equally suitable. Carefully place the slices in sterilized jars, fill with oil so that its level is a couple of centimeters above the vegetables. Thus, ensure a complete blockage to the access of oxygen, which will keep the peppers as long as possible. Also, to increase the shelf life, you can add a spoonful of vinegar to the jar. Banks are stored in a cold place, best of all - in the refrigerator compartment.

Dried Pepper Recipes

Do you want to surprise your guests with a simple yet delicious salad? Then mix together basil leaves, fresh or sun-dried tomatoes, mozzarella pieces and dried pepper slices. As a dressing, you can use a combination of soy sauce, salt and the oil in which the pepper was stored.

Tired of classic pasta with cream sauce? Simply sauté beef tenderloin slices with fresh onions, tomatoes and dried peppers. Add salt and your favorite spices to taste and season the boiled spaghetti with such a fry.

Finally

So, today readers have learned everything about the proper drying of peppers, the benefits of such a product, and also replenished their recipe box. Dried peppers are an indispensable component of various salads, pizza, pasta and many meat dishes. And it can be safely used as an independent snack. Therefore, take care of the required volume of blanks so that they are enough for the whole winter.

When choosing a method of harvesting vegetables, you need to think about the best preservation of vitamins. Dried bell pepper loses only moisture without wasting its nutrients. On the contrary, the nutritional value only increases, as olive oil becomes a preservative.

Dried peppers with garlic and aromatic herbs - a delicacy with amazing taste characteristics. Such pepper can be served with meat and fish, with unsweetened fatty cottage cheese and wheat croutons, with pasta and buckwheat porridge.

Products:

• sweet pepper - 2 kg,
• garlic - 2 heads,
• salt - 1 tsp,
• provencal herbs - 2 tbsp. l.,
• olive oil - 200 ml.

Cooking sequence:

1. Any bell pepper can be dried, but it must be literally “sweet”. Fresh watery varieties will not be able to create the perfect flavor effect. If sweetish and spicy notes are clearly present in fresh peppers, then they will also be preserved in dried pepper strips.

2. Peppers are washed, cut and gutted.

3. Sweet pulp is cut into thin strips, the best width is 1.5-2 cm.

4. You can dry the pepper in the oven, setting the lowest temperature. But there are certain risks in this technique: by gaping, you can bring the pepper to “charring”. And the electric dryer will not allow the vegetables to deteriorate. Pepper slices are distributed evenly over all plastic trays.

5. Cut the garlic into translucent slices. 1-2 garlic slices are placed in each plate of pepper.

6. Salt pepper carefully. so that only 2-3 grains of salt fall on each piece of pepper.

7. Pepper grass is sprinkled abundantly. If it was not possible to find Provence herbs, they are replaced with dried dill and basil.

8. Peppers are dried in an electric dryer for 24 hours. If you do not plan to store the workpiece for a long time, but are going to immediately serve dried peppers to the table, then halving the time is allowed.

9. Dry, clean jars are filled with dried peppers. Olive oil is heated to 70-80 degrees, but not boiled. Pour hot oil over peppers. The jar is closed with a plastic or ceramic lid.

10. Store dried garlic pepper in the refrigerator, the maximum period is 10 months.

11. Infused olive oil will smell of herbs, pepper and garlic. When all the dried peppers have been eaten, the oil can be used to flavor fresh vegetable salads or yeast dough for bread and pizza.

12. Dried peppers with garlic - one of the options for yummy gifts that you can present to your friends.