Ingredients
- 3.2 kg chopped fresh apricots
- 3 cups water or as needed
- 6 fresh chilli peppers, seeded
- 1 1/2 cups lemon juice
- 1/4 cup cornflour
Instructions
- In a blender, combine the ingredients and blend until smooth, with an applesauce-like consistency.
- Pour the puree into a small saucepan, bring to a boil, reduce the heat to medium, and let simmer for 2 minutes.
- Let cool, then pour 1 cup of puree per leather into strips on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 52 °C until the leathers easily peel off the drying sheet, 11 hours.
- Peel the leathers off the sheet and place them on the mesh rack of the dehydrator tray, then place back into the dehydrator for another 3 hours. Store as directed while warm .
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 290 kcal | 82 kcal |
| Protein | 6.8 g | 1.9 g |
| Fat | 2 g | 0.6 g |
| saturated | 0.2 g | 0 g |
| Carbohydrate | 58.5 g | 16.6 g |
| sugars | 49.1 g | 13.9 g |
| Fibre | 9.7 g | 2.8 g |
| Sodium | 8 mg | 2 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
