Peppers dry in this way is a classic preservation method that not only prolongs their shelf life, it gives them more taste, making it a useful ingredient in any number of recipes. If you’re a domestic gardener with a plentiful harvest or a foodie just curious to explore flavor combinations, drying peppers at home is an enjoyable and practical pastime. In this essay, I will teach you how to dry peppers in a variety of ways, what makes each pepper different and give you my experiences and some professional advice so that you too can master this.
Why Dry Peppers?
Before we get to the how-to, here are some reasons drying peppers is so worth it. When dried, water evaporates and the peppers no longer produce bacteria and mold – the peppers can survive for months or years. Also, drying isolates natural sugars and capsaicin (the active ingredient in heat) so the flavour is more nuanced. Dried peppers can be eaten whole, ground to flakes or powdered, and are an indispensable ingredient on spice racks the world over.
I personally have liked drying peppers myself because it keeps me in control of what’s going into the final product. Dried peppers from the store don’t always taste as fresh or colourful as the ones made from scratch and can also be additives or preservatives. I can dry my own peppers so that they’re organic, flavorful and curated to me.
Different Peppers and Drying Properties of Peppers.
Drying peppers are not all created equal. Size, thickness, and moisture affect which drying method will be optimal and what the outcome will be. Voici les peppers common types and drying properties:
Bell Peppers: These large sweet peppers are big and brittle and they are very difficult to dry. But when dried they make food sweet and smokey. These can only be oven dried or dehydrated.
Jalapeos: Medium-large, medium-hot, jalapenos dry fairly easily. They can be chopped up or dried whole, and also make into chipotle peppers (smoked and dried jalapeos).
Cayenne Peppers: Skinny and long, cayenne peppers get dry fast, and used as a component of pepper flakes or powder. They are so hot they are great for cooking with spice.
Habaneros and Scotch Bonnets: Capsaicin peppers are small, but they are very hot. When dried, they’re a little less pungent and therefore easier to incorporate into recipes.
Poblano Peppers: The sweet, mild peppers tend to dry and make ancho chiles (used in Mexican food). Their fat meat takes longer to dry.
Thai Peppers: These Thai peppers are small and spicy, they go very dry and are perfect for spicy powders or garnishes.
Once you know which type of pepper you’re dealing with, you’ll know how to dry it and get the best results.
Methods for Drying Peppers
Drying peppers at home in a few different ways comes with its pros and cons. In this article, I will talk about some of the most popular methods and tips that I’ve used.
1. Air Drying
Air drying is the easiest and oldest method, and it doesn’t take much to dry it. It’s best with tiny thin-walled peppers such as cayenne or Thai peppers.
How to Do It:
Rinse the peppers and towel dry.
Sew them on with a needle and thread, spaced apart between peppers for ventilation.
Stick the string in a dry, warm, ventilated room (like a kitchen or pantry).
Let the peppers dry 2-4 weeks depending on the size and humidity.
Expert Tip: To avoid mold, keep the drying space dry and airy. Do not dehumidify peppers if you live in a dry area.
From My Experience: I have air dried cayenne peppers in my pantry. It was a simple job and the fried peppers were beautifully pink and intensely sweet. I did learn a hard lesson though that high humidity can spoil, so now when drying it, I use a dehumidifier.
2. Oven Drying
Oven drying is faster if you have thicker peppers such as bell peppers or poblanos.
How to Do It:
Put your oven on low (e.g., 140°F/60°C).
: Clean and cut peppers into similar-sized pieces so they are dry.
Place the slices on a parchment-paper covered baking sheet.
Leave the sheet in the oven with the door a bit open to let the moisture escape.
Leave for 6-12 hours – flip the slices over.
Tip from an Expert: Dry on a wire rack rather than a baking sheet, to allow air circulation and speed drying.
Notes from Experience: I have dried bell peppers for spice mixes at home using this technique. It’s quicker than air drying but needs more attention in case of over-drying and burning. I would say do the peppers hourly.
3. Dehydrator
A food dehydrator is the best and most repeatable way to dry peppers. It works for all peppers, but particularly moisture rich peppers.
How to Do It:
Rinse and halve the peppers, taking out the stems and seeds if you want.
Place the slices in one layer on the dehydrator sheets.
125°F (52°C) on the dehydrator, and 8-24 hours depending on the pepper.
Expert Tip: With whole peppers, cut the skin off so moisture escapes and they dry evenly.
A Personal Experience: I have never dried peppers better than when drying them in my dehydrator. It’s automatic and gives you dried peppers that are perfect every time. I also love using it for jalapeos that I crush up into powder for chili seasoning.
4. Sun Drying
Sun drying is a renewable practice, especially in hot, dry places. But it’s not as reliable in humid regions or when the weather turns bad.
How to Do It:
Wash and slice the peppers.
Place them on a dry clean surface like a mesh screen or a baking sheet.
Wrap with cheesecloth to stop insects and dust from coming in.
Place in full sunlight for days and bring indoors at night so moisture doesn’t seep in.
Expert Hint: Make sure to rotate the peppers constantly so they get the same amount of sun exposure.
The Personal Experience: As much as I love the ease of sun drying, I have experienced it to be temperamental. When rain has suddenly stopped, in my area batches of peppers have been destroyed, and so I keep this technique to small batches.
Storing Dried Peppers
When dry peppers need to be stored, they need to be kept in a proper way. Put them in airtight containers, like glass jars or sealed bags, somewhere cool and dark. If you want to keep it for a longer period of time, vacuum-seal the packaging.
Expert Hint: Be sure to mark your jars with the pepper variety and date of drying so you know they are fresh.
My Own Testimonial: I dry peppers in mason jars with silica gel packets on the side to catch any moisture that remains. That’s kept my peppers fresh for more than a year.
Creative Uses for Dried Peppers
Dried peppers are incredibly versatile. And here are a few things I do with them in the kitchen:
Chili Flakes: Crush dried peppers for chili flakes.
Spice Blends: Powder dried peppers and blend them with other spices to make blends.
Blended Oils: Blanch dried peppers in olive oil for a heat-laden dressing.
Soups and Stews: Toss whole dried peppers in soups and stews for added oomph.
