Learn how to dehydrate chili peppers in a food dehydrator so you can preserve them for years, make crushed red pepper, or grind them into powders for your own special seasoning blends. Full video instructions below.
How to Dry or Dehydrate Chili Peppers
Dehydrating chili peppers is one my favorite ways to preserve our chili pepper harvest. With so many peppers coming out of the garden, it can be difficult to keep them all, but once you start dehydrating, you start to realize you could grow so much more.
I fell in love with dehydrating so much that I wrote an entire book on the subject. Yes, I am the author of "The Spicy Dehydrator Cookbook". I hope you will check it out.
Once you've dehydrated your peppers, they will last an incredibly long time, pretty much indefinitely if you keep them sealed in protected bags.
You can dehydrate them whole and use them for decorating purposes, or seal them and grind them up as needed. Keeping them whole will keep their overall heat and flavor longer, as the heat does tend to fade over time.
How to Dehydrate Chili Peppers - the Method
NOTE: The full instructions with measurements are listed in the printable recipe card at the bottom of the post.
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.
Drying Tip
I like to place my dehydrator in the garage because it will release fumes over time and you will notice the odor. Let the dehydrator sit anywhere from 5 hours to overnight.
It will very likely take longer than 5 hours, but much depends on the thickness of the pepper walls and how many peppers you're working with.
I personally turn mine on when I go to bed and check it in the morning. The peppers are usually dried by morning, but if not, just leave them in longer until they are dried.
Safety Advice When Drying Peppers
When working with hotter peppers, including superhots, it is important to wear gloves when handling peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations.
Need help? How to Stop the Chili Pepper Burn On Your Skin.
Also, if making powders from dried peppers, the powders are quite fine and may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. They can cause you to cough and sneeze.
Superhot chili peppers, truly, are called superhots for a reason.
Yield
1 pound of fresh chili peppers will yield about 4 ounces of dried chili pepper pods. The 1:4 ratio is usually one you can rely on.
See my post on Chili Pepper Measurement Conversions.
How to Store Dried Chili Peppers
Once your chilies are dried, remove and store them in baggies or containers, or use as you wish. Keep them in a dark place, like your pantry, for freshness.
How Long Do Dried Chili Peppers Last?
Dried chili peppers will last for many years when properly stored. They will begin to lose some potency after 6-12 months, but can still be used.
How to Use Dried Peppers
How do you use dried peppers? Here are several ways I used them.
- Make Chili Flakes. Simply add the dried peppers to a baggie and crush them by hand to make your own chili flakes. See my post on Homemade Chili Flakes.
- Make Chili Powders. Grind your dried peppers into powder form for sprinkling over foods or making your own unique chili powder blends.
- Make Your Own Spice Blends. Mix your fresh chili powder with other dried ingredients to make your own unique, personalized seasoning blends. See my Homemade Seasonings/Spice Blends for a few ideas.
- Make Hot Sauce. You can make hot sauce from both dried peppers and chili powder. See my post on How to Make Hot Sauce from Dried Chilies. Works great for other sauces, too.
- Pepper Grinder. Add them into a pepper grinder and use them to grind over your favorite foods, like pizza.
- Make Chili Paste. Dried peppers can be rehydrated in hot water or liquid and blended with other ingredients to make chili paste and other sauces.
Cookbook & Product Recommendations
These are the products that I use to dehydrate chili peppers and make blends, and I personally recommend them. They are affiliate links - just an FYI. If you enjoy spicy cooking and dehydrating, I hope you'll check out my cookbook!
- The Spicy Dehydrator Cookbook, by Mike Hultquist (affiliate link, my friends!)
Recommended Products
- COSORI Food Dehydrator (Great Dehydrator!) (Paid Link)
- Buy a Food Dehydrator
- Nesco Snackmaster Pro Food Dehydrator FD-75A - For Dehydrating peppers and other foods.
- Magic Bullet MBR-1701 17-Piece Express Mixing Set - For Grinding down the peppers for powders.
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe and instructional post, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
How to Dehydrate Chili Peppers (Recipe Method)
Ingredients
- 1 pound fresh chili peppers
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.
Video
Notes
Nutrition Information
This post was originally published on 10/7/2016. It has been updated to include some new information, photos, and video. Enjoy!
JB says
I simply cut these chillies and air dry them on a thin metal gauze netting in a tray. I cover it with the dame to keep any flying insects away.
Drying this way takes good 3-4 weeks but I’m in no hurry. Tossing them everyday to prevent contact rot.
I find this preserves the flavour and heat for a long time.
I seal these in all glass Kilner jars which allow you to crush the dried chillies inside.
My other favourite method of storing is to steep these dried chillies inside a bottle of Vodka(‼️) and leave in. Corner in the fridge. This makes a lovely strong spicy flavoured drink shot. I learnt this trick from a Thai restaurant I frequent.
This vodka can be used as garnish on hot dishes.
I’ve also steeped hot chillies in Whiskey and Cognac which I use on Indian hot meat curries and roasted spare ribs just before serving.
For my personal use/taste for Indian style curries I have a cognac bottle with chillies and a good heaped tablespoonful of Indian spice blend of Garam Masala which is mainly crushed Star Anise, Cloves, Cardamon, Cinnamon & nutmeg. This really brings out the spicy flavours in the spirits.
I make these to give as presents to friends who like chillies and spicy foods. But I print warning on the bottles as alcohol makes the chilli flavour very potent in the mouth and has that fiery effect very quickly as it becomes volatile.
‼️ Donot try to talk when eating/chewing on food with this chilli spicy alcohol is used‼️
Just enjoy is slowly ️
I also store crushed chillies by making my own Chilli Oil too using top quality Italian/Greek cold pressed single source Olive oil which I prefer and use for salads only.
Chilli oil is great for pasta dishes and pizza, bruschetta and even in a strong mature Cheddar cheese sandwich and on soups like lentils, tomatoes, mixed veg, etc
I keep and store chilli seeds from every batch I buy and grow randomly in pots. I do not worry about labels or varieties as most chillies in markets etc do not have any labels and are sold as is by weight.
I simply enjoy the heat. If the food is not hit&spicy I add chillie sauces I have.
Mike Hultquist says
It all sounds wonderful! I love it. Thanks, JB.
Clark E Carter says
Trying to dehydrate mirasol peppers, using a Nesco dehydrator, with two trays with peppers and four trays when drying.
the finished peppers have a slight bitterness when tasting. They are supposed to be mildly spicy with a bit of sweetness.
Any ideas on why the bitterness
TIA
Mike Hultquist says
Clark, there is an inherent bitterness with dried peppers in general. You can balance that out with salt or sugar when cooking with them. Some will go away when rehydrating them, but the soaking water will have bitterness. FYI.
OSOKTx says
Great video, Mike! My dehydrator is identical to yours however, I have not yet mastered it as you have.
Mike Hultquist says
Thanks so much!! Practice makes perfect! Have fun!
CJ says
I just dehydrated several hatch peppers, turned them into powder, fabulous! Thanks Mike!
Mike Hultquist says
Awesome!! Thanks, CJ! Glad to help!
Peggy Snider says
I don’t own a dehydrator. Can I use my oven to dry my huge cayenne pepper harvest?
They won’t stop growing!
Mike Hultquist says
I have a post you can refer to here, Peggy: https://www.chilipeppermadness.com/preserving-chili-peppers/drying-chili-peppers/
Lorna says
We got a frost the other night and we still had peppers on the plants. Some of the peppers did get touched and are a little soft in places. Can I still dehydrate them to make spices out of them?
Mike Hultquist says
Lorna, yes, you can still dehydrate them. I would dry them right away, though.