Dried pepper with Italian herbs and sea salt

For harvesting peppers for the winter in this way, take juicy and fleshy peppers. Wash them, blot them with a towel and send them to a preheated 200 degree oven right in their entirety for 20 minutes.

Wait until the peppers cool down, then remove the skin from them, remove the stems, peel the peppers from the seeds. Cut them into large pieces to your taste: halves or slices.

Cover the baking sheet with parchment and put the chopped pepper on it. Bake the peppers in the oven at 100 degrees for about 2 hours. The peppers should become well-dried, with dry edges, but not too dry.

Remove the baking sheet from the oven. Gather the pepper pieces together, add salt, drizzle with olive oil and mix thoroughly. After that, the pieces need to be spread out on parchment again and sent to the oven for half an hour or an hour. At this stage, it is also important to make sure that the pepper does not dry out.

Remove the baking sheet from the oven again. Sprinkle the pepper pieces with finely chopped garlic, herbs and ground black pepper. Put it in the oven for another 10 minutes.

Now you can put the peppers in a well-warmed jar. Pour oil on top of them, close the lid. Pepper is stored in a cold place for quite a long time (not even in the refrigerator).

Bon appetit!