Dehydration Time: 5 to 7 hours
Serves 2 to 4
Ingredients:
1 small red onion
1/4 cup white onion
1 clove garlic
2 cups cherry tomatoes
1 tablespoon olive oil
salt, to taste
black pepper, to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon dried mild chili
1 teaspoon fresh coriander
1 tablespoon lime juice
1/2 teaspoon lime zest (optional)
1 cup cooked beans
Directions:
At Home: Preheat oven to 180ºC. Mince the shallot and onion. Cut the garlic and tomatoes in half. Put the shallot, onion, garlic and tomatoes in a shallow baking dish and drizzle with the olive oil. Season with salt and pepper, to taste. Bake for 45 minutes stirring occasionally. The tomatoes will start to brown and become very soft. Remove from the oven and let the mixture cool.
Process the tomato mixture in a blender or food processor with the rest of the ingredients and pulse until well mixed. Place the blended mixture on a solid sheet on a dehydrator and dehydrate for 5 to 7 hours. When dry, crush to powder with a food processor then store in an airtight container or a ziploc bag.
At Camp: To reconstitute, add 1½ parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if necessary. Mix thoroughly and enjoy with your favorite bread or cracker.
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Ezidri Ultra Dehydrator Mesh Sheet
R140.00 -
Ezidri Ultra Dehydrator Solid Sheets
R160.00 -
Ezidri Ultra Dehydrator Spacer
R405.00 -
Ezidri Ultra Dehydrator Trays
R405.00 -
Ezidri Ultra Digital and Accessories
R85.00 – R5,994.95 -
Ezidri Ultra Digital Dehydrator
R5,994.95 -
Ezidri Ultra Non-Stick Cloth Sheet
R100.00 -
Kuto Dehydrator
R4,800.00 -
Kuto Dehydrator Mesh Sheets
R170.00 -
Kuto Dehydrator Solid Trays
R170.00 -
Kuto Non-Stick Cloth Sheets
R85.00 -
Kuto Food Dehydrator and Accessories
R85.00 – R4,800.00