Oil-Cured Dried Peppers — FarmPal

Dehydrating recipe yielding 2-3 pints. Stores for 3 months refrigerated (keep submerged in oil).

Method
dehydrating
Yield
2-3 pints
Storage
3 months refrigerated (keep submerged in oil)
Difficulty
intermediate

Ingredients

  • •3 lbs sweet or mildly hot peppers (bell, Anaheim, poblano)
  • •2 tablespoons kosher salt
  • •2-3 cups olive oil
  • •4 cloves garlic, sliced
  • •Fresh herbs (oregano, thyme)
  • •Red pepper flakes (optional)

Instructions

  1. 1Wash peppers, remove stems and seeds, slice into strips
  2. 2Toss with salt, arrange on dehydrator trays without overlapping
  3. 3Dry at 125°F for 10-16 hours until leathery but still slightly pliable
  4. 4Alternatively: string on thread and air-dry in warm, ventilated area for 1-2 weeks
  5. 5Rehydrate dried pepper strips in boiling water 20 minutes, drain well
  6. 6Layer rehydrated peppers with garlic slices and herbs in clean jar
  7. 7Cover completely with olive oil no peppers above oil line
  8. 8Store in refrigerator (oil-packed foods must stay cold for safety)
  9. 9Wait 1 week for flavors to infuse before using
  10. 10Use peppers on sandwiches, pizza, antipasto plates; infused oil for cooking
  11. 11Peppers must be fully dried before oil-packing to prevent botulism risk