Bay leaves and red peppers are both plentiful in the garden now. A quick way to preserve both is to dry them using the dehydrator.
Wash the bay leaves and let them air dry on a towel. Place in a single layer in the food dehydrator and dry according to the manufacturer’s recommended time. Mine took a couple of hours in my Sunbeam dehydrator. Store in a glass jar and use within a year or place in the freezer to keep them fresh even longer.
Follow the same process to dry the peppers, but first, while wearing gloves, cut each in half and scrape out the seeds and veins. I used cayenne and jalapeno peppers in this batch and they took about five hours to dry. After they were dry, I crushed them using my Pampered Chef chopper and then stored in a glass jar with a shaker top. I’ll be sprinkling this on pizza soon!