Cuisiner avec Crosby Roamann : Paprika “hongrois” doux
It was one of those special days of the year when, over the weekend, Juliana and I harvested a grocery bag’s worth of bright red Hungarian-bred sweet red peppers and brought them home to process. The process is relatively easy. We wash and dry the peppers, and then cut them lengthwise by hand and remove most of the ribs and seeds. Next we lay them out on a large rimmed baking sheet lined with parchment pepper. Then we dry them in the oven at the lowest temperature we can get, which in our oven is only 200F (a lower temperature of 140 would be ideal, but it would take longer … much, much, much longer). The drying process at 200F takes about 5-6 hours, after which we let the dried peppers cool over night. In the morning, we crush them by hand, and process them into a fine powder in our spice grinder (from Cuisinart). Lastly, storage! We keep our sweet “Hungarian” paprika in an air-tight container in the fridge, in which condition it will last all year long, and often longer.
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