We have a row about 300 feet long of very large Jalapenos, that are the source of a bushel of Jalapeno peppers in the dehydrator this evening. We had two bushels at the market this week. We sold one and I am drying the other. It takes about 30 trays in my dehydrator for that many peppers. It will take about 24 hours to dry the peppers to a pliable consistency and 36 hours completely dry. If you are going to smoke them, the pliable consistency is best. If you are going to store them long term completely dry them and put them in the freezer. If you want to try your hand at drying, stop by our stand.
We have a lot of Jalapenos but the real gems are the Poblanos or Ancho's as they are sometimes called. We have two rows 300 feet long of beautiful dark green peppers. Poblanos are quite a bit larger than Jalapenos and don't fit as well into the dehydrator. But the medium and small ones can fit in the trays. They dry beautifully and smoke even better.
I had a few extra trays so I loaded up a few hundred serranos with the Jalapenos. They are hotter so a little goes along way. They have a unique flavor, which is different than the other two.
Tomorrow night I'm thinking that I will load up some Roma tomatoes. They have much more moisture in them so they take a little longer to dry. You can also smoke the Romas and the will dance in your tomato dishes.
You can dehydrate just about everything:
- Green beans, for winter soup
- Watermelon, like cotton candy
- Herbs, pretty much anything
- Sweet Corn, makes ooh soo sweet corn meal
- Egg Plant, really reconstitutes well for late winter lasagna
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