Drying chillies in the oven is one of the ways tohydrate your own Chilies.
The easiest way to dry fresh chillies is in the oven.After drying your peppers, you can process them into powder or flakes.Chillies dry at different speeds.The best chillies to use are de Arbol or Cayenne.
A little more time is needed for Paprika with thick flesh.You can cook chili in the oven.The most suitable ovens are air-circulation ovens.Only a few steps are needed.
Home grown chillies are ideal.Ripe chillies taste terrible.Their spiciness becomes even more intense with proper drying.If you buy chili in the Asia Shop or a vegetable store, choose a deep red Pod with a shiny surface.
The chillies should be washed under running water.The drops should be wiped off with a kitchen towel.Cut off the stem with a knife.
It's practical to pull off the chalice with some varieties.The seeds will stick to it.It's even easier to roll the pepper between your fingers.Cut the pepper in half.Some people don't like the seeds.The chili seeds will not interfere with each other.Most of the seeds can be removed with chili powder.The seeds should be removed with a knife.
The baking tray needs to be prepared.You can cover it with baking paper or foil.You can form aluminum foil into a funnel.It's easier to separate the dried flakes.The tray is laid out so that the chillies don't stick to it.The foil has a glossy side.
The chillies should be placed on the baking tray.The skin side down.The warm air can circulate well if the space between the chilli halves is left empty.
The baking trays should be put in the oven.Slowly increase the heat by turning on the oven.The temperature should be no higher than 100C.It's best to dry chillies at 80 C.Many ovens don't have the right temperature.If you're not sure, use an oven thermometer.The heat can change the smell of the peppers.They will turn black quickly.
You can use a spoon to open the oven lid.Excess water can escape from it.If fumes develop, close the kitchen window.
The temperature should be checked every hour.It's important that you have good chili powder.When turning, mix thepods.The hotter varieties should be avoided.They can cause you to lose air when you open the oven.It is possible that hot chillies will give off a stinging steam.Depending on the thickness of the varieties, they dry differently.
It takes about 8 hours at 80C for most chilli varieties.Red chillies change to a deeper tone if they are dry.They crackle when pressed and can easily be crumbled.The dried chillies need to be taken out of the oven.Wait for the baking trays to cool down.
There are peppers that are not completely dried.The pieces can still be bent.Either put them back in the oven or in an oil bottle for chili oil.
If you want to make pizza with chillies, put them in a freezer bag.You have to crush the bag by hand.If you know the type of chili and how hot it is, you can label the bag.
Not much at once.The contents should be put through a sieve.New pieces go back to the mill.It's a good idea to wear a face mask.The ground powder can be kept in a spice tin.It's a good idea to use habaneros as chili powder.
It would be better if you wore gloves when working with chillies.Don't touch your eyes or sensitive parts of your body.Capsaicin will stick to your hands even after a few washes.Think of protecting your eyes and mouth.It is not possible to joke with a King Naga Chili, Scotch Bonnet, or similar fiery varieties.