Growing your own chillies gives you access to wonderfully fresh peppers packed with flavor and heat. But once your plants start producing more chilies than you can eat right away, drying some of the bounty is a great way to preserve them for months of spicy cooking. Dried chilies impart wonderful flavor and aroma to dishes while also providing an easy way to control the level of spice.
Drying chilies is simple and there are several effective methods to choose from With a bit of time and minimal equipment, you can stock your pantry with home-dried chilies to enjoy long after harvest Here are some tips for successful chili drying.
Start with Quality, Ripe Chillies
The first step is selecting chillies that are optimal for drying. Only use ripe, undamaged fruits at their peak. Green or unripe chillies won’t have full flavor when dried. Inspect each pepper and discard any with blemishes, cracks, or signs of decay The healthier the chili, the better it will dry Wash thoroughly before beginning.
Air Drying Chillies is The Classic Method
Air drying chilies using natural airflow and heat is the traditional approach. While it takes longer, it infuses great flavor.
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Spread washed peppers on a wire rack or plate in single layer. Provide good ventilation.
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Alternatively, thread chilies onto string and hang bundles. Keep spaced apart.
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Place in warm (not hot), dry spot out of direct sun. Turn occasionally.
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Will take 1-2 weeks depending on humidity and air circulation.
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Check for mold and discard any compromised peppers.
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When completely dried but still pliable, remove and store.
Ideal conditions are around 25°C with low humidity. A greenhouse, shed, or sunny window may work well. Monitor closely and don’t over-dry.
Use Your Oven for Faster Drying
For quicker results, use your oven on its lowest setting, between 100-125°F.
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Place chilies on a baking sheet in single layer.
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Turn every hour to prevent sticking.
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Dry until completely desiccated but not burned. Takes 4-6 hours.
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Allow to cool before transferring to an airtight container.
Check frequently to avoid scorching. Leaving oven door ajar helps release moisture.
Try a Dehydrator for Consistent Results
Electric food dehydrators provide an optimal environment for drying.
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Wash and slice chilies into uniform pieces to dry evenly.
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Spread on dehydrator trays without overcrowding.
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Follow appliance instructions for specific time and heat settings.
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Rotate trays periodically for consistent drying.
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When shriveled and dried through, turn off dehydrator and allow to cool before storing.
Dehydrators give reliable, quick results and are a good investment for frequent drying.
Store Dried Chillies Properly
After drying, transfer chilies immediately into airtight containers or bags. Exclude air and store in a cool, dark place. Avoid moisture and light to prevent mold. Stored properly, dried chilies will remain potent and flavorful for up to a year.
Rehydrate and Use Dried Chillies
To use dried chilies, briefly soak in warm water until plumped up, then chop or blend into salsas, curries, sauces, etc. Smaller chilies can be added whole to hot oil to infuse dishes with flavor and heat.
Or grind into flake or powder form. Mix varieties for complex flavour. Add pinch by pinch to suit your taste.
With a simple drying process, you can make your abundant chili harvest last. Use air drying, oven drying, or a dehydrator to remove moisture slowly so flavors concentrate. Store properly and enjoy dried chilies for many months of cooking.
An easy guide on how to dry CHILLI PEPPERS without a dehydrator and make your own CHILLI FLAKES at home
Homemade Chilli Flakes can be a pretty gift too 🙂
You may have seen my post from about a week ago where I showed you a bunch of red CHILLI PEPPERS I had picked from my garden so I could dry them for later use while also taking pictures of the process so I could share it with you here.
The chilies are now done (most of them), and I just made my first batch of chili flake. I’m really happy with how they turned out. Not only do they smell and taste better and more fresh than store-bought ones, but the color and texture of these are also much more vibrant and inviting. They will work great in the kitchen and look beautiful placed on the table as a topping for food.
I chose to dry the CHILLIES in two different ways. The first half I left whole and hung from a long piece of twine in the kitchen. The second half I cut in half, put on a tray, and put in the hot water cupboard. By far, cutting the CHILLIES in half was the fastest way to do it. After a week, they are done, but the ones that were left whole are still at least halfway done. Due to the recent rain and cold weather in Auckland, I have also moved the string of CHILLIES from the kitchen to the hot water cupboard to let them dry there. I will miss seeing my pretty CHILLIES every morning, but this is where they will stay. You can hang them anywhere as long as it’s not humid and the weather is hot and dry where you are.
You might be wondering why I didn’t use the fast method to dry everything. The reason is that I like to keep some of the chilies whole because some recipes, like those for chili oils and curry pastes, need them that way. I’ll make sure to share some recipes for these also, as I put mine to use.
HOW TO DRY CHILLI PEPPERS
- HARVEST: If you’re picking chilies to dry, make sure they are fully red all over (no green spots) and cut them off without damaging the stalks.
- CLEAN: Wipe chillies with a clean tea towel. If you wash the peppers, make sure they are completely dry before moving on to the next step.
3. PREPARE: Cut each chilli in half lengthwise, and place cut side up on a tray. Place tray in a dry and dark room, or by the hot water cupboard. Alternatively, tie each chilli to a long piece of string and hang in a dry place.
4. CHECK: Check chillies every couple of days until they have shrivelled and are completely dried.
5. STORE: Chillies can be stored whole or made into Chilli Flakes.
How to dry chillies | Abel & Cole
FAQ
Can fresh chillies be dried?
Can I dry chillies in the oven?
How do you Dry a chilli?
Chillies of different varieties dry at different speeds. Thin-walled chillies such as de Arbol or Cayenne are best suited. Paprika with thick flesh needs a little more time. You can dry practically any chili in the oven. Air-circulation ovens are the most suitable.
Can you dry chillies in the oven?
Drying your chillies in the oven is quicker than air drying, but it requires more energy input. If you’re keen to keep your gardening activities as environmentally sound as possible, bear this in mind. To dry in the oven simply pop your chillies on a tray, making sure they’re not too cramped, and leave in an oven heated to between 100-125°C.
How long do chillies take to dry?
If you’re keen to keep your gardening activities as environmentally sound as possible, bear this in mind. To dry in the oven simply pop your chillies on a tray, making sure they’re not too cramped, and leave in an oven heated to between 100-125°C. They’ll take at least 6 hours to dry, maybe longer.
Do you wash chillies before drying?
Wash your chillies first before you start the drying process. Air drying is the traditional way to dry chillies and has been used by gardeners for centuries. To do this, you need some string to tie your chillies together. The string or twine needs to be threaded through the stem of each fruit.