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6 April 2014

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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
Print Recipe
5 from 6 votes

How to Rehydrate Dried Chili Peppers - Recipe and Instructions

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. While you can simple toss them into hot water and let them steep, a better way is as follows:
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: dehydrator, dried peppers
Servings: 10
Calories: 146kcal

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

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.

Nutrition

Calories: 146kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Sodium: 41mg | Potassium: 848mg | Fiber: 13g | Sugar: 18g | Vitamin A: 12015IU | Vitamin C: 14.3mg | Calcium: 20mg | Iron: 2.7mg

13 comments

  1. 5 stars
    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?

    1. Michael Hultquist - Chili Pepper Madness

      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.

  2. Mark Cherry

    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

    1. Michael Hultquist - Chili Pepper Madness

      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!

  3. 5 stars
    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!

    1. Michael Hultquist - Chili Pepper Madness

      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!

  4. 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.

  5. 5 stars
    I advise using a toaster oven if you have one. It keeps you from burning the parts of the chilis touching the pan

  6. Jordan Metalious

    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.

  7. Kyle Meunier

    5 stars
    Awesome shirt video! I dehydrate all my peppers and use them that way. Will definitely try this!!






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