Re: [CH] chile peaches?
JohnT (love2troll@kc.rr.com)
Sat, 13 Sep 2008 17:28:38 -0500
Cheryl,
I've dehydrated more odd stuff than most, but never peach slices. The lemon
juice and sugar should work. Lately I've gone to Ball's Fruit Fresh to
preserve color and stop enzime action for 'sun-dried' tomatoes and also
peppers dried for powder. And yes to the salt. I love Tony Chachere's
Creole Seasoning (mostly salt) sprinkled on tomatoes to be dehydrated.
(plus add more potent powders) A temp setting of 125-130° is what I now use.
I've worn out 3 American Harvestor dehydrators that didn't have temp control
and dried at temps maybe 30° higher with OK results, but think the lower is
better.
Let us know how they turn out.
jt
----- Original Message -----
From: kuhlwolf
To: 'chile Heads'
Sent: Saturday, September 13, 2008 12:23 PM
Subject: [CH] chile peaches?
I tried the dried chile-mango slices on a trip this summer and couldn't put
them down. I had to eat the whole bag. I would have liked them to be a bit
spicier, though.
Now I've got this big box of peaches, waiting to be put up, and the
dehydrator is already out since we've been drying 'maters for weeks now.
And I'm thinking....wouldn't dried peach slices with chile be heavenly?
I've got a little bit of morita powder, nothing else spectacular, green
chile powder and some generic red, cayenne and paprika...dried thai peppers
and cascabels.
I'm thinking to slice the peaches, dip in lemon juice then sugar, sprinkle
with chile powders (will experiment with the different powders) then
dehydrate, it should be good, right?
Should I add salt?
Darn, I should have obtained some better chile but the peaches won't wait
and the ones in the garden are so slow this year we have only picked a few
so far. Any suggestions? Has anyone a recipe for the chile-mango I could
adapt?
Thanks,
Cheryl
MT