Dried bell peppers for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Seasonal, autumn peppers are best suited for this recipe. They don't have such thick flesh, they wilt faster. But with winter varieties, thick and fleshy, it will also work. It just takes longer. I have just such peppers, everything turned out fine. The amount of salt can be reduced, focus on your taste. The oil may leave a little less, it depends on the amount of pepper at the outlet.

2. Step 2:

   

   Wash the peppers well and remove the soft and spoiled fruits. Peppers can be dried with or without the skin. Removing the skin from peppers is not an easy task. If you are not afraid of difficulties, then try it. Put the peppers on a baking sheet and put them in the oven, preheated to 200 ° C, for 20 minutes. The skin should swell a little during this time. My thick peppers swelled reluctantly, these can be kept in the oven longer.

3. Step 3:

   

   When the peppers are sufficiently baked, remove them from the oven and immediately put them in bags. In packages, the skin under the influence of steam will move away from the pulp even better. Let the peppers cool completely in the bags.

4. Step 4:

   

   Remove the cooled peppers from the bags. Remove the detached skin. My peppers were very reluctant to part with it. Part of the skin remained on them. This is not critical, it will not affect the taste of peppers in any way. So you can feel free to slack off with her.

5. Step 5:

   

   Then remove the middle of the peppers along with the seeds and cut them into long strips. I got about 3-4 pieces out of each half. Cover the baking sheet with baking paper. Spread the strips of peppers on it with the soft side up. Try to keep the peppers in one layer, if they lie on top of each other, they will not wilt.

6. Step 6:

   

   Put a baking sheet with peppers in the oven, preheated to 100 ° C for one and a half to two hours. Leave the oven slightly ajar, you can put a potholder between the door and the oven. The peppers will become soft, and the tips will dry slightly. My peppers had to spend two and a half hours in the oven. Focus on the appearance.

7. Step 7:

   

   Remove the baking tray with the peppers. Do not turn off the oven. Spoon the peppers into the center of the baking tray. Salt them and sprinkle with vegetable oil. I added about one tablespoon. Stir the pepper with a spoon.

9. Step 8:

   

   Spread the pepper pieces into one layer again. And return the baking tray with them to the oven. This time for about an hour. Again, look at the appearance, do not over-dry them!

10. Step 9:

    

    While the peppers are drying, finely chop the garlic.

11. Step 10:

    

    Take out the peppers and repeat the previous steps again - gather them in the center, put the garlic, mix, distribute in one layer. And back in the oven. For 10 minutes. The kitchen will be filled with the wonderful aroma of garlic and pepper.

12. Step 11:

    

    That's the amount that came out of one kilogram of pepper. Quite a bit, consider this.

13. Step 12:

    

    Put the pepper in a jar. A 300 gram jar was enough for me.

14. Step 13:

    

    Pour oil over the peppers. If there is olive oil - fine, but the most common vegetable will do. It is better to choose refined, odorless. Close the jar with a lid and put it in the refrigerator. It is better to store peppers in the refrigerator.