[CH] 'Sun'-dried hot tomatoes
JohnT (love2troll@kc.rr.com)
Thu, 10 Jul 2008 16:34:24 -0500
I set dehydrator at 125°F as I do for dehydrating pods for powder. If you
live in a less humid area than here in Misery you could lower the temps a
bit. If you live in a desert you can lower to maybe 95° or actually dry
them in the sun.
The tomatoes this time are Sungold. I grow them for two reasons...
incredible flavor and their resistance to the race 3 fusarium that has
plagued me for maybe 8 years now and will kill most my tomato plants in
August or sooner. First marketed as a hybrid. I obtained seeds from from
one H. Kraft in Germany in the late 90s. He did growouts and stabilized an
open-pollinated version. About the size of a nickel. I'm a salad freak and
my only meal of the day 3-4 times a week is a large salad made from organic
greens I buy plus other goodies. (often accompanied by ho-made burritos) A
nuked frozen burrito is what I eat the rest of the days (mostly) OK, more
than anyone wants to know, LOL!
The tomatoes.... http://www.fototime.com/ADBCDA0AE5B5FE5/standard.jpg
The Cajun seasoning is mostly salt, but still a good basic seasoning. Don't
skimp. The dehydrated 'pube' powder made from yellow rocoto/manzano pods
sent to me by Beth in Texas is very hot. My next tray (tomorrow) of Sungold
will use my dehydrated, fermented pepper mash & some sea salt. I might
sprinkle on some
additional hot powder of some kind.
The sprinkles.... http://www.fototime.com/4488CD293E635DA/standard.jpg
The tray.... http://www.fototime.com/65E2587ABFB7CF0/standard.jpg
You know 'sun-dried' stuff is done when you can fill a glass jar, screw on
lid, invert & after a day no moisture has formed on the inside top of
inverted jar. To be extra safe I store the jars in the freezer and only
take out as needed to add to salads, salsas etc.
jt