With bell peppers, the first thing I do after washing is cut the stems off, split them open and remove the seeds. Be sure to remove the white cell dividers, as they can cause a bitter taste.
You can blanch them, but it isn’t always necessary.
I either cut them into thumb-sized chunks or strips before dehydrating.
Sometimes I lay them in a broiler with skin side up and roast them until the skin is blackened. Check often and try not to burn them. Then plunge them in cold water t cool and rub the blackened skin off. You can do this on the open flame of your gas stove, too. It’s a lot of bother, but for some reason, roasting gives a really wonderful flavor.
peppers are much simpler. I cut the
stems off, split them open and remove the seeds. Then I cut them cross-wise
before dehydrating. Anaheim
Jalapeño peppers are a different matter. Put on your rubber gloves before starting! <grin> Sometimes I just make thin slices cross-wise. Sometimes I simply cut them in half length-wise. It takes longer to dry them that way, but Mike especially likes them. It seems that we have differing opinions about seasoning. I believe that food is to be savored and enjoyed, he believes it should be an endurance test! <chuckle>