I use my dehydrator. But this method works pretty well. Before I had my dehydrator I always did 200 degrees for about 8 hours for a dryer crispier pepper. I have a love hate relationship with the end of gardening season. I have an abundance of peppers, cukes and tomatoes to make salsa, stuffed peppers of various types, pickles, etc. But at the same time I hate having to buy these items at the grocery store over the winter. I also make a yearly batch of my hot pepper powder. I have mortar and pestle and mix whatever I have left after stuffing and pickling and grind them. Usually a mix of the hybrid jalapenos (these are about 5 times hotter than a standard jalapeno but still have that great taste which is imo the best tasting pepper there is), habanero, hungarian wax, chilies, and both sweet and hot cherry peppers. The stuff is pretty potent. One of these years Ill garden some naga vipers and kick it up a notch.
Acidbaby (rep: 6.9k) posted Sep 20, 2012
Yeah there isnt much difference between 200 and 220 with slight variations in time. It depends on the oven as well as they all have varying low temps. I just love having a dehydrator. We use it to make fruit rollups, jerky, dry out veggies, fruits and herbs. Heck you can make yogurt with it if you want to. Never tried it though.
Acidbaby (rep: 6.9k) posted Sep 21, 2012
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