Preheat the oven to 100 ° circulating air. Line two baking sheets with baking foil. Wash the peppers and peppers, remove the seeds and finely shred them in the blender until a crumbly, very wet mixture is formed. Let these drain well in a sieve and then place on the two baking sheets and spread as thinly as possible. Put the baking sheet in the oven, clamp a wooden trowel in the door and let it dry for 1 hour 45 minutes with the oven slightly open. If the mass was very wet, switch the oven up to 120 ° after 45 minutes.
The peppers will then turn slightly brown in color, but will regain their red color if they come into contact with liquid during cooking.
After the above-mentioned drying time has elapsed, scrape off the solidified and slightly stuck to the foil with a spatula and roughly crumble. Since it is already very dry, the amount of 2 trays used previously fits one. Now put the tray with the coarse crumbs into the oven again with the door slightly open at 80 ° convection and leave to dry for 4 hours.
Finally, grind the coarse crumbs into small flakes with your hands or with a meat tenderizer. The peppers and peppers shown here had a dry weight of 35 g as flakes. Well sealed and stored in a dry place, they will last forever.
Depending on the degree of spiciness, you can add more peppers or small chili peppers. However, these flakes can also only be made from hot peppers or chili peppers. The drying time depends on the amount of the drained raw mass. It may then be shortened, so please watch it and decide for yourself.
John Myers
