Ingredients
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Bell Peppers – 5 lb (2 ¼ kg)
Recipe
Every time I buy paprika, I end up disappointed. Whether at a grocery store or in a spice shop, it feels like an odorless red-brown powder. Finally, my search panned out. I brought a very fragrant seasoning back from my trip to Georgia, and with it — the recipe. My spice drawer now always features some homemade paprika.
Making the spice is easy — you only need one ingredient: bell pepper. Chop, dry, and grind up — and ta-dah, that’s the whole secret! You can store your homemade paprika for a very long time. Do, however, ensure that moisture and pests do not get to it. In a tightly closed jar, the spice will remain wonderfully aromatic for ages.
Steps
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1
Done
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Wash the bell peppers, cut them in half, and remove the pit, seeds, and white filaments. Cut into long thin slices or grate. |
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2
Done
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Line a baking sheet with parchment paper and spread out the peppers in a thin layer. For this amount, you will need about 3 trays. |
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3
Done
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Preheat the oven to 175 °F. Place the baking trays in it for 4 hours, leaving the door ajar. |
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4
Done
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Transfer the dried peppers to a blender bowl and grind to a powder. |
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5
Done
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Transfer the homemade paprika to a container and tightly close the lid. |
From this amount of bell pepper, you will get roughly 3 ounces (90 grams) of fragrant homemade paprika. Add it to vegetable dishes and soups for a subtle flavor and color or dilute some with a little water and rub the meat with the resulting paste.
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