How to Dry Peppers in the Oven

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By HS Schulte
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Dry Peppers in the Oven

Drying, or dehydrating, is one of the oldest and least altering methods of food preservation. To dry peppers without the sun or a food dehydrator, follow the methods below.

Difficulty: Easy

Instructions

Things You'll Need:

Chili, sweet or jalapeno peppers
Oven
Pan

Step 1

Wash the peppers and allow them to dry on a towel.
Step 2

Set the oven to a temperature between 100 and 150 degrees. If your oven does not heat to a temperature this low, it will probably not work well for drying foods.
Step 3

Place the peppers on a pan and allow them to dry in the oven for several days until they are completely dry. You can stem, cut and seed peppers before drying them, but it isn't necessary. Chili peppers will turn dark red when they are completely dry. The chili peppers that started out green will turn dark red as well.
Step 4

Chili peppers, dried whole and ground, make excellent chili powder. It is much better than anything you will find in a store. You can grind chili peppers with a coffee grinder.
Step 5

Jalapeno peppers are most attractive when dried sliced. They can be reconstituted easily by covering them with water and allowing them to stand for a short period of time (usually less than an hour if the pieces are small). Alternatively you can substitute dried peppers for fresh peppers in recipes at a ratio of 1/3. Use 1/3 the amount of fresh peppers called for and add a little water to the recipe.

Comments

bengrimy said

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on 9/27/2009 I have a question. I already have jalapenos drying, and I have about 4 quarts of spicy tomato juice I've extracted from my own tomatoes. If I pack the dried jalapenos into clean pint jars and pour the hot tomato juice over them and water bath them for 45 minutes or so, will this be the equivalent of adobo peppers?