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You are here: Home > Hot Sauce Tips > Drying Chile Peppers

Drying Chile Peppers

Drying Chile Peppers
Drying is the easiest way to preserve peppers. How well a chile dries will depend on the thickness of the flesh and the humidity. Thin flesh (cayenne, costeno, de arbol) chiles will air dry well. Medium flesh chiles (aji, serrano, poblano, habanero) will air dry more slowly, but will do well as a rule. Thick flesh chiles (jalapeno) will more than likely mold when left to air dry.

For air drying, peppers can simply be laid out on a flat surface and turned every few days, or they can be strung together to form a ristra simply by threading nylon line through the stems with a needle. Be sure of good air circulation. To speed drying of medium and thick flesh chiles, spread a single layer on a baking sheet and place in oven on low heat (150-200 F). Turn as needed until dry. Food dehydrators work even better. Once dry, chiles can be crumbled or ground. A coffee grinder or blender will work for this process.

Other hot sauce or hot tips you may be interested in:

Making Chili Ristras
Sterilizing Hot Sauce Bottles
Hot Vinegar for Chile Peppers
Roasting/Freezing Chile Peppers
Freezing Chile Peppers
Pickling Chile Peppers
Drying Chile Peppers
Basic Pepper Plant Requirements
Pepper Propagation & Cultivation
Hot Pepper Plant Grow Zone Map

Here are some hot sauce and food web sites that might be of interest when you are ready to bottle, package and preserve your hot sauces.

Gateway to Government Food Safety Information

Food Safety and Food Preservation


Visit The Ring of Fire Home Page
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netRelief, Inc.

This site is a member of The Ring Of Fire
A linked list of Chile websites
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Your Gateway to Barbecue Information
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netRelief, Inc.

This site is a member of The Smoke Ring
A linked list of BBQ websites
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