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–+ servings
Assorted jars of dried peppers, crushed red pepper flakes, and homemade chili powder on a table.

How to Dry Peppers (3 Easy Methods)

Rachel at Grow a Good Life
Learn how to dry peppers at home using three simple methods: air drying, dehydrating, and oven drying. Drying peppers is an easy way to preserve both hot and sweet peppers for long-term storage and everyday cooking.
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Prep Time 15 minutes
Drying Time (Depending on Method) 2 hours
Total Time 2 hours 15 minutes
Course Food Preservation
Cuisine American
Servings 8 servings
Calories 2 kcal

Ingredients
  

  • 1 pound hot chile peppers about 10 to 12 peppers
  • 1 pound sweet bell peppers about 4 to 5 peppers

Instructions
 

Prepare the Peppers:

  • Choose healthy chilies and bell peppers with no insect damage or blemishes. Rinse well under clean water and let them dry on a kitchen towel.

Method 1: Air Drying Peppers (Hanging Method):

  • Choose thin walled hot peppers for air-drying. Thick bell peppers will not dry quickly enough and may begin to mold.
  • Thread the chilies on a string. Use a needle and thread to string the peppers together through the stems. Leave space in between the peppers for airflow.
  • Hang the chili peppers to dry in an area with good airflow and sunshine. Depending on the humidity, this method can take 3-4 weeks for the peppers to fully dry.

Method 2: Dry Peppers in a Dehydrator:

  • Small chilies can be dried whole. Bell peppers will dry more quickly if they are cut into pieces. Remove the stems, seeds, and membranes, and cut bell peppers into uniform pieces.
  • Spread the pieces out on the drying screens and set the temperature to 125˚F-135˚F (or as per your food dehydrator's instructions).
  • Swap the screens frequently and remove any dry peppers. Dehydrating time can take 4-12 hours, depending on the peppers.

Method 3: Dry Peppers in the Oven:

  • Cut larger peppers into uniform pieces to help them dry more quickly. Small peppers can be dried whole. Use gloves when handling hot peppers.
  • Spread the peppers out on baking sheets and place in a 150˚F oven. Leave the door open a crack to allow moisture to escape.
  • Check the peppers every 30 minutes, rotate them, and remove any that are dry. Depending on the peppers, drying in the oven can take 1-2 hours.

How to Tell When Peppers Are Done:

  • Peppers are fully dried when they are brittle and snap easily. There should be no remaining moisture.

Storage:

  • Store dried peppers in airtight containers in a cool, dark place for up to 12 months.

Notes

  • Thin-walled peppers dry best when air drying.
  • Thick peppers should be sliced for even drying.
  • Humid conditions may require using a dehydrator or oven.
  • Drying times vary depending on pepper size and moisture content.

Nutrition

Serving: 0.5gCalories: 2kcal
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