Do you like spicy food? To feast on them not only in summer, but also in winter, prepare chili peppers for future use! How to make dried chili powder yourself? Useful tips and subtleties of preparation. Step-by-step recipe with a photo. Video recipe.
Hot peppers have gained great popularity due to their unique composition and beneficial properties. It is a versatile condiment that contains massive amounts of vitamins A, C, B6, magnesium, potassium and iron. It is used in cooking, adding to a variety of dishes, fresh during the season, and dried in the cold. To be able to use chili in winter, it should be dried and milled at home. Then you will have a quality spicy seasoning that has a huge number of useful qualities. Some useful tips and life hacks will help you prepare the dressing.
- Chili peppers differ in color, shape, size, taste, intensity, pungency.
- Buy fresh chili that is firm to the touch, not dull, and has a hard, not broken tip.
- If the chili is green, it means that it is not ripe and has not reached all the juices of the red pepper, so it is less spicy.
- When dried, the pepper darkens: green turns black, and red turns into a rich dark burgundy. Therefore, it is easy to confuse them.
- Dried peppers bend easily, have a rich color and give off a characteristic aroma.
- Brittle and over-dried chilies are old or missing and do not add any flavor to the dish.
- Store dried peppers in a closed container or jar to preserve flavor and aroma.
- If you have dried a lot of peppers, wrap them in a vacuum bag and freeze them.
- One fresh chili corresponds to 1 tsp. ground.
- In large chili, the seeds are tough, so it is best to remove them before drying.
- Fresh peppers can first be dried in a dry skillet and then peeled off if desired.
- Dried peppers need to be killed with a blender, grinder or coffee grinder so that the skin is not felt in the dishes.
See also cooking lecho from bell pepper.
- Caloric content per 100 g - 314 kcal.
- Servings - Any Amount
- Cooking time - 3-4 hours in the oven or 2 weeks outdoors
Ingredients:
Red chili peppers - any amount
Step by step preparation of dried ground hot chili pepper, recipe with photo:
1. Select fresh, firm peppers without dents, cracks or rot. The tail should be bright green and the tip should be fresh. Wash the selected peppers and dry with a paper towel.
2. In this case, I air-dried the peppers. Therefore, with the help of a needle, put the tail of the pepper on the thread. Place the peppers a short distance from each other.
3. Hang the peppers to dry in a ventilated place. It can be in the sun, it can be in the shade. Drying time can take up to a month, depending on weather conditions. On the hottest summer days, peppers can dry out in a week.
4. Finished chili is considered when it is completely dry, becomes dry and brittle.
5. It needs to be ground longer. To do this, use scissors to chop the peppers along with the seeds into a coffee grinder, chopper or blender.
6. Grind the peppers in small batches to the desired texture. You can turn it into flakes, you can grind it into powder. The finer the pepper is crushed, the sharper and more flavorful it will be. Put the finished piece in a clean container, sign the date of preparation and store in a dry place. If stored for too long, it will fizzle out and lose its strength.
After handling dried chili peppers, wash your hands thoroughly with soap and water immediately. It is very sharp and can burn the mucous membranes of the nose, mouth, eyes, and even the skin at high concentration.
See also a video recipe on how to cook hot ground pepper.
