Search...
Home Subscribe
Pie
Home Subscribe
Recent topics Flagged topics Hot topics Best topics
Search...
Search within food preservation Search permies
Advance search Google search
Register / Login
hugelkultur article world domination gardening permaculture tees How to build a cheap underground house
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
Permies Book Reviews Free Rocket Mass Heater Plans GMC website permaculture chickens
this forum made possible by our volunteer staff, including ...
master stewards:
  • r ranson
  • Nancy Reading
  • Carla Burke
  • John F Dean
  • Jay Angler
  • paul wheaton
stewards:
  • Nicole Alderman
  • Pearl Sutton
  • Anne Miller
master gardeners:
  • Christopher Weeks
  • Timothy Norton
gardeners:
  • Nina Surya
  • Matt McSpadden
  • thomas rubino

What do you think about dehydrating hot peppers and cherry tomatoes together?

 
Susan Mené
gardener
Posts: 522
Location: Suffolk County, Long Island NY, Zone: 7b (new 2023 map)
254
6
I like...
forest garden foraging food preservation cooking writing seed ungarbage
posted 5 months ago
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
I'm wondering if I can get spicy dried tomatoes out of it, because that sounds delicious to me!

I am brand new this year to dehydrating this year and so far have successfully dried basil, mint, and cherry tomatoes.  My chives and green onion tasted and chewed like wood.  The thought about the hot peppers and cherry tomatoes marched into my head this morning without knocking, and I let it stay.  

I'm going for it.


I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.

 
Carla Burke
Rusticator
Posts: 8849
Location: Missouri Ozarks
4728
6
I like...
personal care gear foraging hunting rabbit chicken cooking food preservation fiber arts medical herbs homestead
posted 5 months ago
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
The chives & green onions will probably be fine, rehydrated in soups, stews, etc.
I'm not sure how much heat the tomatoes will pick up, unless they are actually touching, while they dry. Let us know how it turns out, please!

"The only thing...more expensive than education is ignorance."~Ben Franklin
"We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light." ~ Plato

 
Jay Angler
master steward
Posts: 13061
Location: Pacific Wet Coast
7514
I like...
duck books chicken cooking food preservation ungarbage
posted 5 months ago
  • Likes 8
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
If your goal is very spicy dried tomatoes, and if you haven't already started....

I would sacrifice a couple of the tomatoes and squeeze the juice out of them. I would whiz that with chopped up hot peppers using my stick blender.

Then I would cut the cherry tomatoes in half and put them cut side up and spread the hot pepper mush on top. If it's liquidy, you might try an eyedropper even?

I think that would be the best way to get the flavour where you want it.

Separate pieces may not have enough "stiction" - the pepper dries differently and faster and may tend to just fall off.

What Carla says - good or bad, worth repeating or not, let us know!

Visit Redhawk's soil series: http://permies.com/wiki/redhawk-soil
How permies.com works: http://permies.com/wiki/34193/permies-works-links-threads

 
Robert Ray
gardener
Posts: 3287
Location: Cascades of Oregon
826
posted 5 months ago
  • Likes 6
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
They are going to dehydrate at different speeds. what about drying the peppers grinding them and sprinkling the powder on the tomatoes?

Our inability to change everything should not stop us from changing what we can.

 
Susan Mené
gardener
Posts: 522
Location: Suffolk County, Long Island NY, Zone: 7b (new 2023 map)
254
6
I like...
forest garden foraging food preservation cooking writing seed ungarbage
posted 5 months ago
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

Jay Angler wrote:If your goal is very spicy dried tomatoes, and if you haven't already started....

I would sacrifice a couple of the tomatoes and squeeze the juice out of them. I would whiz that with chopped up hot peppers using my stick blender.

Then I would cut the cherry tomatoes in half and put them cut side up and spread the hot pepper mush on top. If it's liquidy, you might try an eyedropper even?

I think that would be the best way to get the flavour where you want it.

Separate pieces may not have enough "stiction" - the pepper dries differently and faster and may tend to just fall off.

What Carla says - good or bad, worth repeating or not, let us know!




Thanks for the suggestions! I will do what you said.  I'll be starting them late afternoon.  The cherry tomatoes and habaneros are home grown, other mixed hot peppers I got because they were misfits/ugly and unwanted; they seem  run 5-8 SHU.  We shall see!  YAY!

I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.

 
Deane Adams
Posts: 556
163
posted 5 months ago
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
You could dry them and once finished, grind them together into a powder.  Use in a saved empty spice shaker bottle.

Peace

http://Permies.com/t/131224/donating-empire
http://Permies.com/t/267198/turnkey-permaculture-paradise-monies

 
Carla Burke
Rusticator
Posts: 8849
Location: Missouri Ozarks
4728
6
I like...
personal care gear foraging hunting rabbit chicken cooking food preservation fiber arts medical herbs homestead
posted 5 months ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
I'm not sure why I didn't think about it before, but one of my favorite ways to dry tomatoes, is to slice them, then sprinkle herbs on them, so when they're done, they're like crackers. Italian seasonings taste like pizza, chili seasonings taste like chili, taco seasonings, like tacos, etc. Great for snacking, powder to use as a seasoning, or rehydrate, and chop to use as pizza toppings, etc. I don't see why your peppers, dried, as Robert suggested wouldn't work the same way.

"The only thing...more expensive than education is ignorance."~Ben Franklin
"We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light." ~ Plato

 
Susan Mené
gardener
Posts: 522
Location: Suffolk County, Long Island NY, Zone: 7b (new 2023 map)
254
6
I like...
forest garden foraging food preservation cooking writing seed ungarbage
posted 5 months ago
  • Likes 7
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
    SUCCESS!
    Thank you for all the suggestions and a special shout out to everyone who recommended putting the minced hot pepper on top of the cherry tomatoes. The flavor is wonderful: first the incredible sweetness of the cherry tomato followed by the heat of the pepper. Most of the dried tomatoes with hot pepper are eaten already and I am the only one home right now.  
     As this was experimental,  I made a small batch of about three dozen. Some had minced hot pepper smooshed onto the cherry tomato, some were naked and just placed next to the minced pepper.
I also did a tray of just minced pepper.  
     Criticism, advice, and tips cheerfully accepted!
thumbnail-7-2.jpg
Plain tomato/tomato with minced pepper, and minced pepper in the middle
Plain tomato/tomato with minced pepper, and minced pepper in the middle
thumbnail-6-2.jpg
minced peppers
minced peppers
thumbnail-9-2.jpg
all that's left uneaten after a day
all that's left uneaten after a day

I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.

 
Susan Mené
gardener
Posts: 522
Location: Suffolk County, Long Island NY, Zone: 7b (new 2023 map)
254
6
I like...
forest garden foraging food preservation cooking writing seed ungarbage
posted 5 months ago
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

Carla Burke wrote:The chives & green onions will probably be fine, rehydrated in soups, stews, etc.
I'm not sure how much heat the tomatoes will pick up, unless they are actually touching, while they dry. Let us know how it turns out, please!



Thanks for this!  Almost threw the chives & green onions into the compost.  The hot cherry tomatoes came out great.
I put the minced hot pepper on top of the tomato and thy are incredible.

I choose...to be the best me I can be, to be the strongest me I can be, to learn the most I can. I don't know what comes next. But I'm gonna go into it balls to the walls, flames in my hair, and full speed ahead.

 
Carla Burke
Rusticator
Posts: 8849
Location: Missouri Ozarks
4728
6
I like...
personal care gear foraging hunting rabbit chicken cooking food preservation fiber arts medical herbs homestead
posted 5 months ago
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
If you still don't like the texture of the chives and green onions in soups & such, you can also powder them. Then you get all the flavor, none of the texture.

"The only thing...more expensive than education is ignorance."~Ben Franklin
"We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light." ~ Plato

 
Thekla McDaniels
gardener
Posts: 3309
Location: Western Slope Colorado.
682
4
I like...
goat dog food preservation medical herbs solar greening the desert
posted 5 months ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Hi Susan, I am glad your experiment worked!  Thanks for sharing your great idea!

I second the suggestion to powder the dehydrated vegetables.  It’s really handy for soup making.  I can use water for the liquid, then keep adding the powders until I like it.

I also recommend having smoked salt on hand to add another element of flavor when you want it.  Sometimes I want more smoke flavor than I can add as salt.  Lots of seasonings are available smoked:  salt, black pepper, paprika, chipotle are a few.  

And Carla, I am going to try your dried tomato seasoned crackers!

Best luck: satisfaction

Greatest curse, greed

 
If you’re going through hell, keep going. - Winston Churchill / tiny ad
Wofati Greenhouse Build - The Extended Edition! (4 hours and 20 minutes of just the build)
http://permies.com/wiki/179584/Wofati-Greenhouse-Build-Extended-Edition
reply
reply
    Bookmark Topic Watch Topic
  • New Topic
Boost this thread!
Similar Threads
More...