It is nearing the end of the gardening season for many people, and you may have an overabundance of chili peppers this year. It can be difficult to cook all of those peppers into recipes, so now is a good time to think about preserving. One of my favorite ways to preserve chili peppers is by dehydrating them.
The process is simple. You dry out the peppers, then stuff them into baggies to await your use. You can also grind them into chili powders if you’d like. I prefer to use a dehydrator. The process goes like this:
- Clean and dry your chili peppers. Only choose the best peppers. If any show signs of rot, toss them out.
- Chop your peppers into small pieces and set them into your dehydrator.
- Once filled, turn your dehydrator on to the proper fruits/vegetables setting.
- Let the peppers dry for anywhere from 3-15 hours. The amount of time will depend on the number and thickness of your chili peppers. I usually let them go overnight.
- Once dried, transfer the peppers to a baggie and store in a cool, dark place. Alternatively, you can transfer them to a grinder and grind them into powders. Be careful of the dust. It can make you sneeze! Do this in a well ventilated room. You can also use a sifter to separate the powder from the material that didn’t grind down.
- Transfer to bags or bottles and use as needed.
I just dehydrated a good sized batch of habanero peppers and some leftover tshololo peppers, all of which have a bit of heat and will work great for my future chili pepper blends. Here are the before/after photos:
I have set up a demo video of my latest batch of dehydrated peppers. See the link below to learn how to dehydrate chili peppers and make your own chili powder blends.
I hope you enjoy your chili powders. If you find this information useful, I hope you’ll check out some of our books!