How to Dehydrate Chili Peppers (Recipe Method)
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
10
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Calories
14 kcal
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Course
Main Course
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Cuisine
American
How to Dehydrate Chili Peppers (Recipe Method)
Description
This recipe outlines dehydrating fresh chili peppers by first choosing only fresh, non-rotted peppers and washing them thoroughly. Gloves are recommended when handling as chili oils can irritate skin. Depending on pepper thickness, stems are removed and peppers are sliced into rings or halves for faster drying; thin peppers can be left whole but require more time.
The peppers are arranged evenly on dehydrator trays to ensure proper airflow. Drying occurs at 135-140°F or according to specific dehydrator guidelines. Drying time varies with pepper thickness and quantity, usually ranging from five hours up to overnight. Finished peppers should be brittle and fully dried, suitable for storage in sealed bags or containers kept in a dark pantry.
Placing the dehydrator in a ventilated area such as a garage is advised to prevent aroma buildup. The volume reduction is significant, as one pound of fresh peppers yields about four ounces dried. Checking dryness and extending drying time if necessary ensures best preservation quality.
Ingredients
- 1 pound chili peppers fresh
Instructions
- Wash and dry your chili peppers. Choose only fresh peppers. If they show any signs of rotting, throw them away.
- Wearing gloves, remove the stems and slice the thicker peppers into rings and thinner peppers in half. Leave them whole if you prefer, but they will take much longer to dehydrate. The gloves are important when working with peppers because the oils from the peppers can burn your skin, and the pain can linger. Need help? How to Stop the Chili Pepper Burn On Your Skin.
- Place the peppers on the trays of the dehydrator. Spread them out evenly so the heat can distribute properly.
- Turn on the dehydrator at 135-140 degrees F, or whatever setting your dehydrator recommends.
- Once they are dried, remove and seal them in baggies or sealable containers, or use as you wish. Store them in a dark place, like your pantry, for freshness.
Notes
- One pound of fresh peppers will reduce to about four ounces when dried.
- To avoid strong odors, place the dehydrator in a ventilated space like a garage.
- Drying times can vary; peppers may need over five hours, so check periodically and extend drying until completely crisp.
- Wear gloves to protect skin from irritation caused by chili oils during preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 14 kcal
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 3g | 1% |
| Sodium | 4mg | 0% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 20.4mg | 23% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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