Drying chili peppers is an excellent way to preserve their flavor and heat for months to come. Whether you’ve harvested an abundant crop from your garden or stocked up from a local market, drying chilies allows you to enjoy their spicy kick all year round. In the image below, we see a colorful tray of chilies—ranging from red to green—sliced in half and ready to undergo the drying process.
Drying chili peppers not only preserves them for later use but also intensifies their flavor. Once dried, they can be crushed into flakes, ground into powder, or rehydrated for soups and stews. This method of preservation is a great way to minimize food waste, especially if you have more chilies than you can use fresh.
Step 1: Choosing Your Peppers
You can dry almost any type of chili pepper, from milder varieties like jalapeños to super hot varieties like habaneros. In the photo, we can see a variety of chilies, some green and some red, reflecting different levels of ripeness. Both ripe and unripe chilies can be dried, though red, fully ripe peppers often pack more heat and flavor.
Step 2: Preparing Your Peppers
Before drying, wash the peppers thoroughly and pat them dry with a kitchen towel. You can choose to leave the peppers whole, but cutting them in half speeds up the drying process. In this case, as shown in the image, the chilies have been halved, exposing the seeds inside. Leaving the seeds in can make your dried peppers even spicier, so feel free to remove them if you prefer a milder flavor.
Step 3: Drying Methods
There are several ways you can dry chili peppers, depending on the resources you have available and how quickly you want the process to happen.
1. Sun Drying:
This traditional method works well if you live in a hot, dry climate. Lay your chilies out on a tray (as seen in the image), and place them in direct sunlight for several days. Make sure to bring them indoors at night to avoid dew formation. It may take anywhere from 2–4 days depending on the weather.
2. Oven Drying:
For a faster process, use your oven. Preheat the oven to its lowest setting (usually around 140-150°F or 60-65°C). Spread your halved peppers on a baking tray in a single layer, as demonstrated in the image, and leave the door slightly open to allow moisture to escape. It can take 6-12 hours for the chilies to dry completely.
3. Dehydrator:
If you have a food dehydrator, this is one of the easiest and most efficient methods for drying chilies. Set the dehydrator to 125°F (50°C) and allow the peppers to dry for 8-12 hours, checking occasionally to ensure even drying.
Step 4: Checking for Doneness
Properly dried chilies should be brittle and break easily when bent. If they’re leathery or flexible, they need more time. The chilies shown in the image are on their way to becoming perfectly dried and crispy. Make sure to check them occasionally during the drying process to prevent burning.
Step 5: Storing Your Dried Peppers
Once fully dried, store your chili peppers in an airtight container, such as a glass jar or a vacuum-sealed bag. Keep them in a cool, dark place to ensure they last as long as possible. Dried chilies can stay good for up to a year if stored properly.
Bonus Tip: Using Dried Chili Peppers
Dried chilies can be used in a variety of ways. Grind them up to create chili flakes or powder, or rehydrate them by soaking them in warm water for 15-20 minutes before adding them to sauces, soups, or stews. You can also use them as-is, throwing them whole into slow-cooked dishes for an intense, smoky heat.