Learn how to easily rehydrate dried chili peppers for a number of different recipes and applications.
Rehydrating dried chili peppers is simple, and a great way to incorporate chili peppers into your meal. Dried chili peppers offer up HUGE, MASSIVE flavor, and they deliver in a way that fresh chili peppers don't.
The process of drying them changes and intensifies their flavors, deepening them, which all goes into your final dish. Dried peppers can be ground to powders for widely used seasoning blends, but when you rehydrate them, you can incorporate them into sauces, soups, stews and so much more for tastes you will never forget.
How to Rehydrate Dried Chili Peppers - The Method
While you can simple toss them into hot water and let them steep, a better way is as follows:
- Scoop out the insides of the dried pods with a knife. You can do this step after they are rehydrated, but I like to trim it out while dry. If you find this difficult, scoop out the innards later.
- Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side. They will become slightly puffy and fragrant. This step is optional.
- Set peppers into an oven proof bowl and pour boiling water over them. Use just enough to cover the peppers. Cover and allow to sit 15-30 minutes, depending on the thickness of your peppers.
- Remove from water and use as needed.
NOTE: The water used to rehydrate the peppers is useful. Nutrients from the peppers will seep into the water, so save the water for your recipe if you'd like.
Why Dry Toast the Peppers Before Rehydrating Them? Is it Necessary?
Toasting the chili peppers before you rehydrate them is not required, but lightly toasting them in a dry pan will help to release the oils from the chili pepper skins, adding another layer of flavor to your finished meal.
Give it a try and see if it makes a difference if your recipe.
Try These Popular Recipes That Use Rehydrated Chili Peppers
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
How to Rehydrate Dried Chili Peppers - Recipe and Instructions
Ingredients
- 1 pound chili peppers dried
Instructions
- Scoop out the insides of the dried pods with a knife. You can do this step after they are rehydrated, but I like to trim it out while dry. If you find this difficult, scoop out the innards later.
- Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side. They will become slightly puffy and fragrant.
- Set peppers into an oven proof bowl and pour boiling water over them. Use just enough to cover the peppers. Cover and allow to sit 15-30 minutes, depending on the thickness of your peppers.
- Remove from water and use as needed.
Video
Notes
Nutrition Information
Heidi says
Thank you for helping me create my favorite chili. I love using dried chilies now.
This is my favorite recipe site, thank you!
Mike H. says
You are very welcome, Heidi. Enjoy!
Deb says
I usually rehydrate and blend and use that in my Chili recipe. How long will the blended mixture last in the fridge if nothing else is added to the chili and hot water blend?
Mike Hultquist says
Deb, it really should last quite a bit in the fridge, sealed. Weeks I would think, though I'm not sure. You can freeze it, though.
Virginia says
I’d like to try this but nowhere can I find the answer to my question. I want to make relish with my dried peppers. For fresh peppers I always chop first, then cook them with spices and white vinegar then can them in a water bath canner. I have two HUGE bags of dried peppers. Do I chop first then skip the water step and rehydrate them while cooking the relish, adding extra liquid? It seems a waste to rehydrate them in water, throw the water away, then cook the rehydrated peppers in the pickling solution. Thanks for any advice.
Mike Hultquist says
Virginia, you can just cook the dried pods with extra liquid. They will absorb it and soften up enough for you. Let me know how it goes.
Joey says
Hi Michael. After rehydrating guajillo chilis, how long will the sauce keep in the refrigerator before going bad?
Mike H. says
Hi Joey, it depends on the sauce really. I usually indicate it in each of my recipes, so check out my Sauces page for more info!
Joel W says
I've rehydrated peppers many times. One problem that I've found is that some times there are still solid flakes of peppers remaining in an otherwise smooth puree. Is this caused by not soaking long enough or not blending long enough. I usually soak for 30 minutes at least.
Michael Hultquist - Chili Pepper Madness says
Joel, you can soak longer, but sometimes the skins can be pretty hard and fibrous. This is why many people strain their sauces, to remove any of the harder bits that didn't puree. You could also look into a more powerful blender/food processor, which can make a big difference. I hope this helps.
SUET says
I was making a mole a sauce and the recipe required frying the peppers but since I didn't want to do that kind of thing indoors I just popped them on the grill using your basic idea of how to do it and boy did it to come out great. Thanks so much
Michael Hultquist - Chili Pepper Madness says
Great to hear!
Derek says
Hi Mike...two questions;
Is it mandatory to remove the innards at all?
Also, how is using rehydrated peppers different than just tossing the dried peppers into a sauce during the cooking process?
Michael Hultquist - Chili Pepper Madness says
Hey, Derek. No, you don't have to remove the innards. I leave them in often, actually. Some people don't like the floating seeds. Depends on the peppers, really. Also, tossing them into the sauce to simmer will rehydrate them, no problem. I do that a lot as well. When I'm making a larger batch sauce, though, or something like a hot sauce, I'll rehydrate them on their own. Steeping them on their own (and discarding the steeping water) also can help remove some of the bitterness associated with certain peppers.
Mark Cherry says
Hi Michael, love your site and my garden is on its way with 8 varieties starting to blossom today! Last year the pequin took over along with the Thai chiles, Can't seem to find a pequin plant now and I cannot sprout a seed to save my life! This year everything from jalapenos to habaneros to something I have never heard of and can't remember right now!
Ok, my question is this. I have dehydrated many food items for storage. What I have not been able to do is to dehydrate fresh peppers to remain pliable, such as those in your re-hydrating video. Mine go from limber and juicy to had as rock, it seems, in just a couple hours. Re-hydrating those is not quite the same result as the pliable peppers.
Any hints on how to get them to that state and not have them grow fur, even in an air tight jar with O2 absorber?
Thanks again for a great informative and fun site!
Mark - Kingman, AZ
Michael Hultquist - Chili Pepper Madness says
Hey, Mark. Thanks. A lot of the more pliable peppers are commercially dried or sun dried, which is harder to do unless you live in a very dry climate. The dehydrator basically removes all of the moisture, so you're more often left with less pliable peppers, though you can keep them more pliable if you check them very often in the dehydrator and remove them before they become too brittle. The main thing to look out for is to make sure there is no moisture left in the pods, otherwise they will be susceptible to rot. I hope this helps!
Kristen says
Thank you for this recipe! I am having a small dinner party tomorrow night and plan to make San Bei Ji (Three Cup Chicken). I don't think I'll have time to reconstitute my Thai chile peppers before the party. Can I reconstitute them a day ahead of time? What is the best way to store them once reconstituted? Thank you in advance!
Michael Hultquist - Chili Pepper Madness says
You're very welcome, Kristen! Glad I could help. Yes, you can reconstitute the peppers a day ahead of time. Just rehydrate as directed, then store them in the fridge in an airtight container, without the liquid. Now I need to make some San Bei Ji! Enjoy!
Josh says
Awesome video, thanks for the tips! I’m an avid grower myself but more for my beef jerky and salsa. My family recently asked for ghost pepper jerky. Without booting a couple other peppers in my hydroponics farm and winter coming on, have you heard of anywhere you can buy fresh not dried ghost peppers? I’ve recently tried dehydrated and it just didn’t seem to do the trick. Cheers
REPLY: Josh, you can try to contact some of the plants/seeds people in my Resources pages, but it will depend on the time of year. Or, try some of the growing groups in Facebook. Lots of people selling pods. -- Mike from Chili Pepper Madness.
Donald says
I buy mine from amazon
paul says
I advise using a toaster oven if you have one. It keeps you from burning the parts of the chilis touching the pan
Michael Hultquist - Chili Pepper Madness says
Great tip!
Jordan Metalious says
Is it possible to rehydrated dried ghost peppers with whisky
REPLY: Jordan, any liquid, really, will rehydrate the peppers. That sure would make them potent! -- Mike from Chili Pepper Madness.
Kyle Meunier says
Awesome shirt video! I dehydrate all my peppers and use them that way. Will definitely try this!!
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Kyle!