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Post by chief_cook2 on Dec 31, 2002 21:57:10 GMT -6
1 20-ounce bag frozen corn 1 Sweet red pepper, quartered 1 lg Clove garlic 4 ts Picante sauce (or to taste) Slightly cook corn, drain and pat dry. Puree ingredients until smooth in a food processor or blender. Spread puree on fruit leather sheets and place on dehydrator trays. Dry 8 to 10 hours or until top is dry. Turn over and continue drying another 10 hours. Remove fruit leather sheets and break corn leather into chips. Continue drying another 3 to 6 hours until chips are brittle. Store in airtight container.
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