Preheat the oven to 200F.
Cut the caps off the peppers and cut the peppers in half lengthwise. Remove the core and seeds. Put all the pepper halves in a cazuela, it can be filled about half full. Roast with the convection fan on, stirring every half hour, until the peppers are dry and crisp, about 3 hours.
Cool and store in an air tight container.
Crush to make pepper flakes or grind into paprika. Mildly spicy.
About This Blog
This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.
Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...
Thank you and enjoy!