Smoked Red Pepper Seasoning
Recipe: #10574
September 18, 2013
Categories: Peppers, Native American, 5 Ingredients Or Less, Smoker, Fat Free, Gluten-Free Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This is a great addition to soups, stews, salad dressings and marinade. it adds a nice smoky flavour."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (119.3 g)
- Calories 36.9
- Total Fat - 0.4 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 101.7 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 2.5 g
- Sugars - 5 g
- Protein - 1.2 g
- Calcium - 8.4 mg
- Iron - 0.5 mg
- Vitamin C - 152 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Poke the peppers once with a fork.
Step 2
Place in a smoker and smoke for 2 hours at 250 degrees Fahrenheit.
Step 3
Remove and discard the tails.
Step 4
Place the peppers on the dehydrator racks and cook at 155 degrees Fahrenheit for 12 hours or until completely dry (The time can vary from one dehydrator to another).
Step 5
Allow to cool completely.
Step 6
Break the peppers apart and place in a food processor with the salt; pulse until they are pulverized.
Step 7
Store in an airtight container until ready to use.
Tips
- Smoker
- Dehydrator
- Food Processor
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