Oven-dried sweet pepper in fragrant oil

Category: Blanks
Oven-dried sweet pepper in fragrant oil

Ingredients

Sweet pepper
Pepper, salt, sugar in a ratio of 2-3-5
Olive oil a little, sprinkle with pepper
FILLING
Rosemary, thyme, basil, garlic, olive oil
Balsamic vinegar white

Cooking method

  • Sweet pepper is desirable to take with thick walls, fleshy.
  • Cut the sweet pepper in half, remove the seeds with stalks. Cut off excess membranes inside the pepper. Rinse the peppers with water and fold them in a bowl so that they are cut down and the water flows down.
  • Oven-dried sweet pepper in fragrant oil
  • Place the peppers on a baking sheet. Sprinkle each pepper with a pinch of the curing mixture, and drizzle a little olive oil.
  • I prepared my curing mixture:
  • Make a curing mixture. Grind black pepper with peas, mix with salt (coarse, gray, stone), and with sugar, in a ratio of 2-3-5 parts. Stir the spice mixture until smooth. So, this is what I missed in sun-dried tomatoes: so that it was spicy (pepper), and sweet (sugar), and enough salt! From the proposed scheme of the author of the recipe, I selected the pepper-salt-sugar ratio as 2-3-5. And the very thing turned out, and even a large amount of sugar turned out to be right, it normalized the acidity of the tomatoes.
  • For one part, I took a "tablespoon" with a small slide, so I measured the pepper-salt-sugar with it. And the pepper must be freshly ground!
  • Oven-dried sweet pepper in fragrant oil
  • We put the pepper to bake-dry in the oven, convection mode at 120-125 * C, time is about 3-4 hours. During the cooking process, you can regulate the temperature, reduce it to 110 * C.
  • Oven-dried sweet pepper in fragrant oil
  • The finished pepper will look like this:
  • Oven-dried sweet pepper in fragrant oil
  • It is withered, soft, and has enough moisture in it, not dry. At this stage, you can take out the pepper and work with it further.
  • The pepper can dry up unevenly, then you can take out the finished peppers as they are ready.
  • Now we are preparing a fragrant oil for pouring pepper and preserving it.
  • At the end of the drying, prepare a spicy mixture with olive oil. Rinse the herbs, dry them on a towel or in a carousel so that there is no excess moisture. Chop or chop the garlic and rinse with water to remove the white sticky film.
  • Add olive oil to the herbs with garlic and heat it in a microwave for 3-4 minutes until it boils, but do not boil it!
  • Oven-dried sweet pepper in fragrant oil Oven-dried sweet pepper in fragrant oil
  • Put dried peppers and spicy oil with herbs and garlic on clean and sterilized jars, alternating layers, and pour a tablespoon of white balsamic on each layer.
  • We close the jars with lids, and remove to infuse and ripen. I will keep these canned food in the refrigerator. But for long-term storage in a closet, jars can be put in the oven at 100 * C and sterilized for about 40-60 minutes.
  • You can sterilize peppers in an airfryer, temperature 150 * C for about 15-20 minutes.
  • Oven-dried sweet pepper in fragrant oil
  • The rest of the oil is spicy, do not pour out! Infused with plums, with garlic, it tastes good by itself, and for bread it is super delicious! Checked personally!))))) Or add to salads as a dressing!
  • Oven-dried sweet pepper in fragrant oil
  • Oven-dried sweet pepper in fragrant oil
  • Oven-dried sweet pepper in fragrant oil
  • Oven-dried sweet pepper in fragrant oil

Note

Well, very tasty! Mild pepper, with the aroma of basil and herbs, with garlic

Bon appetit, everyone!

More recipes for blanks in the way drying in the oven, and with fragrant oil:


Oven sun-dried tomatoes in fragrant oil (cooking and canning) (Admin)

Oven-dried sweet pepper in fragrant oil


Dried prunes in the oven, in fragrant oil (Admin)

Oven-dried sweet pepper in fragrant oil


Hot chili pepper, dried in the oven, in fragrant oil (Admin)

Oven-dried sweet pepper in fragrant oil

Ipatiya
Admin, I admire your recipes! All are extraordinary as to the selection!
Admin

Ipatiya, THANK YOU!

Yes, the products are all common, market-based, and there are a lot of ideas for their use on the forum, just have time to cook them
As a result, everything is so tasty, it is impossible to come off
Olgita
Tanya, please tell me, can you do it in a simple gas oven without convection? if so, at what degrees? I somehow got used to the dryer, now I want to try it in the oven.
Admin

Olya, you can! Set also T * 120-125 * C and then track and correct after the fact. And you will also have to regulate that you will need to open the oven door for ventilation inside.

In this situation, I liked the oven version of drying more because the amount of vegetables is large, and drying is faster, and vegetables are not dry (as in a scrubber), which is very important for pouring sweat with oil.
Olgita
Tanya, thanks a lot, I'll try it today.
MouseYulka
Oh, I want, I want! Admin, I understand correctly that the pepper should not be laid out freely, but judging by the photo, it is quite heap? The main thing is to let it soften, right?
Olgita
Quote: Admin
But for long-term storage in, jars can be put in the oven at 100 * C and sterilized for about 40-60 minutes.
I still have a question for you, how to sterilize it in the oven? Without closing the lids, just put the cans in the oven on the wire rack and then roll them up?
Admin
Quote: Olgita

I still have a question for you, how to sterilize it in the oven? Without closing the lids, just put the cans in the oven on the wire rack and then roll them up?

Banks tightly closed with lids, and sterilized in the oven.
Admin
Quote: Mouse

Oh, I want, I want! Admin, I understand correctly that the pepper should not be laid out freely, but judging by the photo, it is quite heap? The main thing is to let it soften, right?

Julia, heap - since there are a lot of peppers, and only two trays can be put for high-quality drying - after all, a lot of liquid is evaporated from the peppers. If there are few peppers, you can arrange them with their "backs" down in one row. We dry up to the state as in my photo
I wilted 5.5 kg. peppers on two baking sheets at once
Olgita
Quote: Admin
The jars are tightly closed with lids and sterilized in the oven.
Tanya, just do not scold, once again for the fools: if the cans are not screw-top, but simple tin cans, roll them up in front of the oven?
Admin

Well, if we tightly seal the cans with lids, then we also roll up the iron cans.
Taia
Thanks for the recipe. I never thought that peppers can be dried, I have never met such a recipe anywhere else.
I wither the tomatoes, plum in the oven, I will hasten to make the pepper. True, we have not met all those herbs that are in the recipe, but we will think of something.
Admin
Quote: Taia
I never thought that peppers can be dried, I have never met such a recipe anywhere else.

You can, as much as possible! And yours, southern and well-ripened under the bright sun, thick-walled - that's what it will be!
And you can find a lot of recipes for dried peppers in the internet, and even we have on the forum, in particular, Zakhari described his experience in preserving dried peppers
Olgita
Quote: Admin
Well, if we tightly seal the cans with lids, then we also roll up the iron cans.
I'll try tomorrow, I've never sterilized it like that. Tanya, thanks for the tip.
Natalie07
Good day.
Yesterday I made pepper according to your recipe. Well, or rather, almost according to the recipe
Well, I have no white balsamic! Rummaged in the internet - differs from the dark more delicate "refined and refined" taste.
Well, okay, we won't be sophisticated. If I get white balsamic, I'll do it, compare it.

It's really delicious!
Thanks for the idea of ​​making dried peppers!
I've been making tomatoes for a long time, but somehow I didn't think of a pepper

Admin

Natasha, FOR HEALTH!
Yes, if I had not stumbled upon white balsamic in the store ... then, I would also have used another suitable vinegar, because you can wine vinegar, and dark balsamic, they just change the color of the pepper to dark, but I would not want it
Jouravl
Admin, well, Tanya! You are our temptress !!!
I thought I had already tied up with drying, left it at the dacha until the apples. : girl-yes: And then bang-oven.
And dried peppers ... How delicious it is
Admin

Nadyusha, This is delicious!
Run for the pepper while it's still on the market and cook it in the oven.
Do not be lazy - you will not regret it in winter, it will be your favorite snack, and surprise yourself and guests
Jouravl
Admin, Tanyusha! Of course I'll run, where to go from such goodies. Now, in time, I will decide and go to the market. In the supermarket now I looked at the price tag - 170 rubles per kg ...: wow: Well, how much will it cost in winter?
Jouravl
Admin, Tanya, and you have written to sprinkle with curing mixture, I sprinkled it and I have enough of it left. Can pour it all out ???
Admin

Nadyusha, of course NOT ALL!!!! Peresol will be !!!
Only lightly sprinkle with the mixture You don't need much, just for the taste

I made the mixture in such proportions, but how to use is the second question. But, what is delicious to cook with her is YES!
Yunna
Admin, and the usual dark balsamic can be used, we did not have white balsam in our stores, and now it will not work to go specially to Rostov.
Jouravl
Admin, Tanyush! Thank you! I'm already doing it!
By the way, the thought came, I have my own Chili pepper, now I will also put it in the oven to dry!
It's always a problem to keep it, but here it will be in a jar, class !!!!
Admin
Quote: Yunna

Admin, and the usual dark balsamic can be used, we did not have white balsam in our stores, and now it will not work to go specially to Rostov.

You can - if you are satisfied with the color change of the finished product. The dark balsamic will change the color of the peppers to a dirty dark. Alternatively, you can use light wine or apple cider vinegar.
Admin
Quote: Jouravl
By the way, the thought came, I have my own Chili pepper, now I will also put it in the oven to dry! It's always a problem to keep it, but here it will be in a jar, class !!!!

Nadya, ahead of me, I'm also going to dry chili pepper, a lot - it's very tasty later, I've already cooked
Jouravl
Admin,
Great, thank you Tanyusha!
Helen
Tatyana, Keep the report !!! Thanks for the recipe !! haven't tried it yet .. it turned out two jars ...
Oven-dried sweet pepper in fragrant oil
Admin

The pepper looks very nice! Let it delight you with taste!
Jouravl
Tanya, and my report, 3 cans of sweet and a can of chili
Oven-dried sweet pepper in fragrant oil
There were jambs during cooking
First, after three hours, some of the peppers became dry, I had to eat. It was delicious, but you need to interfere more often.
Second - Chili drying time is less than an hour, some also dried up, I had to eat it, and then drink it ...
Well, the third one, sterilized in the oven and inattentively set the temperature to 120 degrees, put it well on a baking sheet, the butter ran away .. I also had to eat it with bread ...
Tanya, it's very tasty, but maybe we can make a break with recipes ???
Impossible to stop, so delicious!
Thank you!
Admin
Quote: Jouravl
Tanya, it's very tasty, but maybe we can make a break with recipes ??? Impossible to stop, so delicious!

NadyushaWhat a cute turban you put on a jar, very beautiful! Simple and tasteful!

And I read your story several times with laughter Continuous tasty troubles The main thing is that nothing was wasted, everything was eaten on time and with appetite

I'm done with the recipes ... for now. I ran out of banks I won't go for new ones, otherwise I might not stop
Now rest until next year
Jouravl
Admin, Tanya, I didn't go to the market either, my husband bought it in the evening on the way, and the banks ran out too, so my friend drove up with accessories in the form of hats ... caring.
I really crawl away from the cans, it’s impossible, so yummy, my mouth never closed!
Thanks for the yummy!
True, I have one question for you, it may not be on the topic, but I think only you can help .. Tanya, but how are pickled eggplants made without heat treatment and, most importantly, without oil!
Were in Sicily and tried there, and now I am tormented by the question of how to cook them? They looked like they kept their shape, were cleaned, there were no traces of grilling and oven cooking, a lot of seasonings, and most importantly - without oil and so delicious !!!! Boiled ???
Admin

Nadyusha, I will disappoint you, perhaps, but I did not cook such eggplants
Although, there is a desire to master this method, since I hate the taste of buttery eggplant and therefore I do not cook them.

We will try to cook
Jouravl
Admin, Tanya, I can’t fried either. So much oil in them! And these had such a delicate taste, and they also had the same zucchini aldente. But it was a hotel and how I did not torture them, did not split ...
We need to look for this recipe! It's worth it!!!
Admin

Nadia, now we will finish the blank work, we will take up the search for a recipe and experiments
Jouravl
Quote: Admin

Nadia, now we will finish the blank work, we will take up the search for a recipe and experiments
Oh TanyushaWhen will this season end.? I crawled away from the cans, and crawled to the dryer and freezer. And the neighbors have hops hanging on the fence not used ...
I feel the routes need to be changed ...
Iryusha
Good afternoon, Tanya! I really liked the recipe for dried peppers. I want to clarify with you
Quote: Admin
We lay out dried peppers and spicy oil with herbs and garlic in clean and sterilized jars, alternating layers, and pour a tablespoon of white balsamic on each layer.
Pour balsamic in a tablespoon on a layer of pepper, then spread a layer of spicy oil with herbs and garlic, then balsamic again? Or pour balsamic over just the layers of pepper? With sun-dried tomatoes, I understand everything, but here I got confused with layers ...
Admin
Alternating layers! Balsamic vinegar is a liquid, it will always find a hole, and it will always spread over the jar with the contents. A little lower, a little higher, it will still spread
Iryusha
Thank you, I will. I'm just afraid to pour too much vinegar so it doesn't get too sour.
Jenni
and if you take apple cider or wine vinegar instead of balsamic - "dose": girl_haha: the same?
Admin
Dose to taste! And the acidity of the vinegar. You can dip the tip of your finger in vinegar (just a drop) and taste it on the tip of your tongue (carefully!), Then it becomes clear to what extent the taste of vinegar is. Or, for example, dip a cucumber in vinegar and taste it. But this does not apply to vinegar essence - it is very dangerous and poisonous !!!
Sometimes I pour directly from the bottle, without spoons - but for this you need to be sure that the taste and amount of vinegar will match your taste sensations
Olya-la
But for long-term storage in a closet, jars can be put in the oven at 100 * C and sterilized for about 40-60 minutes.


: hi: everyone, everyone!
Tatiana, or someone, please enlighten about sterilization. Should the oven be kept closed? Are the lids on the cans twisted or just covered?
This is the first time I make peppers using this recipe. Now the peppers are being baked and dried in the oven! I love baked peppers !!! I used to do it, but not and ate right away))) ...
Admin
Olya, pepper not necessary bake until cooked. The pepper needs to be dried, it should be damp and crunchy... The goal is to remove moisture from the peppers, dry them. Look at my photos of peppers in the oven on a baking sheet.
Such peppers will keep their shape and remain intact when finished.

I keep jars with closed lids in a preheated oven at 150 * C for 10-15 minutes, the time depends on the size of the jars. Then I immediately take it out, and immediately tighten the lids and put them on the lids until they cool completely.
But, you can sterilize in any other way: in a saucepan with water, steamed, in an airfryer and so on ...

Olya-la
Quote: Admin
The jars are tightly closed with lids and sterilized in the oven.
Sorry, found aaaaa ... As I do, I'll try to upload a photo.
Olya-la
Thank you!!! So with covered!
I have a regular oven, no convention. And it feels like they are already ready ... but they only cost an hour. Probably the temperature regime was not chosen correctly.
Oven-dried sweet pepper in fragrant oil
Admin

Yes, ready already. It means that a high temperature was selected, quickly cooked
Abricosca
Admin, Tanyushenka, I have a question: Can I use fresh basil, and dry thyme and rosemary? And why green basil? And can dry garlic be used? It does not have this stickiness and milk.
Admin
Quote: Abrikoska

Admin, Tanyushenka, I have a question: Can I use fresh basil, and dry thyme and rosemary? And why green basil? And can dry garlic be used? It does not have this stickiness and milk.

Green basil - because I like it more than red-purple
Thyme and rosemary can be dry. And it can be in oil, if there is such in stock. But in dried form, this is practically a small crumb, and then catch this crumb on your teeth ... For such purposes, I always specially have dried rosemary and thyme in twigs - I dry myself and I know what I have (right now, rosemary, thyme are being dried in the dryer , green basil, sage)
You can also dry garlic. But if there is fresh, then it is advisable to put it, it tastes fresh, it is better - and there is no problem to rinse it from stickiness, it is done quickly. Dried is "a fish without fish and cancer", even if it lies until winter, it will come in handy.
Abricosca
AdminThank you very much for your quick reply, I'm just drying peppers and tomatoes right now and want to try pouring oil with Provencal herbs and fresh basil. I think it will be delicious.
NataliARH
Tatyana, the pepper is great, I really didn’t work out very well, because the idea to wither the pepper came to me during the drying of tomatoes, there was no your recipe yet (which I’m sorry about), they dried out more than necessary ... we have been fed with butter, but still a little ... but now I know how to do it !!! Thank you very tasty, I liked the tomatoes even more, now and then for him, then for tomatoes in tech. day in the refrigerator I dive I had red, green and yellow summer peppers, everyone is tasty!
Oven-dried sweet pepper in fragrant oilOven-dried sweet pepper in fragrant oil

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers