AJIES DEHYDRATED PROCESS
Hello Friends of Steemit, I am going to show you a slightly artisanal process that makes the red and green AJIES that is DEHYDRATION, this is done with my friends from the AnandaYara Foundation from a place a bit removed from where I live, it is very interesting see how fresh and widely used products in the kitchen can be transformed to produce a very useful and necessary product for our preparations, MIRA.
The process is the following
Harvest
First you have to go to the place where the peppers are for the harvest, where you should select the healthiest without diseases or watery, they should be colorful and not so green for what we want red because of the striking in the preparations, they are collected in a store, tobo or basket.
Selected and Cut
Second, we choose or select the "best" peppers that are not contaminated or damaged by bacteria or insects, after that we wash them with clean water to remove any trace of dirt, the next process is the cutting that uses a very sharp knife and using a glove to ensure that your hands do not burn because of the hotness of the peppers, cut in half in as much as possible parts.
Dehydrated
Then it is placed in trays in equal dimensions, none above the other, to later take it to the dehydrator oven, this is the most important process by which humidity gives the peppers (80%) is expelled by a heat sling at 28 a 30 degrees Celsius that evaporates the water for 8 to 10 hours.
Ground and Packaging
The result is very dry peppers that are passed through a mill, either manual or mechanical, where the pulverized product remains, and then they are packed in plastic containers or in the preparation you want. (This process I did not do because the product was still in the dehydrator and it takes 10 hours to leave)
FINISHED PRODUCT
The result is a reddish powder, which is used for cooking preparations such as salsa, stews, soups, this potentiates the characteristic flavor of the pepper and gives it a spicy touch.
Thank you very much for the comment, @gaman