Why yes, that would be a lacy bit of tomato chile leather atop a slice of Tillamook cheddar, thank you for asking. My recipe? Dump a jar of homemade salsa on a fruit leather drying sheet, dehydrate until leathery. You can also dehydrate tomato sauce (no meat, please) for a different taste. I like eating little slices with bread, too. It’s like a sundried tomato with a kick.
And speaking of sundried tomatoes, I have about a gazillion of them in different forms, including a “reject bag” of ones that were overdried, dark, slightly smoky, a tad bitter. I added a handful of the rejects to my pot roast yesterday, and yum! The flavor was perfect, and the dried tomatoes held their shape better than the handful of fresh plum tomatoes I threw in.
I also dried my Hungarian paprika peppers in the dehydrator this year. Last year, I relied on the good ol’ fashioned sun, but I was worried about the cool weather we’ve been having. It wasn’t nearly as funny as line-drying the peppers and making jokes about being a kinky gardener, but it got the job done. I also dried some ripe-red hot banana peppers, which I’ll add to the mix when I grind them all down for paprika.