How to Dry Peppers: 6 Ways to Use Dried Peppers

Peppers come from the flowering genus Capsicum, which is a member of the nightshade family Solanaceae. Biologically speaking, these plants are closely related to tomatoes and potatoes. The fruits and seeds of Capsicum plants feature capsaicin, the chemical responsible for the spicy flavor of jalapeños, serrano peppers, and cayenne peppers.

The most popular types of peppers for drying include:

1. 1. Cayenne peppers: Whole cayenne peppers are extremely spicy, so most chefs use them in small doses. They are the principal pepper used in red pepper flakes and chili powder.
2. 2. Paprika chiles: Paprika appears frequently in Hungarian cuisine, and it also dots dishes throughout the Iberian Peninsula. Many chefs smoke their paprika in addition to drying it.
3. 3. Jalapeño peppers: Both red and green jalapeños maintain a spicy kick after they've been dried.
4. 4. Poblano chiles: Poblano chiles, both fresh and dried, are a touchstone of many Mexican regional cuisines. When dried, they are called anchos.
5. 5. Bird's beak chile: Chile de arbol, or bird's beak chile, is a long, thin pepper that is both spicy and slightly nutty. These peppers blend nicely into salsas.
6. 6. Sweet peppers: The term “sweet pepper” refers to a range of pepper varieties with mild heat and fruity or sweet flavor, including bell peppers, banana peppers, and pimentos.

There are three popular processes for dehydrating peppers, each of which produces similar results. When you’re finished, store your dried peppers in an airtight container for up to one year.

1. 1. Air drying: Air-drying peppers requires nothing more than a string, a long sewing needle, and a place with plenty of dry heat and airflow. Use the needle to poke a small hole through each pepper's stem. Thread the string through the holes, leaving enough space between each pepper for proper air circulation. String up your peppers in a hot, dry area. Note that this method will only work for long, thin peppers. Thicker peppers may rot before they can dry.
2. 2. In the oven: You can dry peppers in an oven set to 150 degrees Fahrenheit. Dry small peppers whole and slice larger peppers into pieces to speed up the drying time. (Use gloves when cutting spicy peppers, and always wash your hands before touching your eyes.) Lay the peppers lengthwise in a single layer on a cookie sheet lined with parchment paper. After thirty minutes of oven drying, open the oven door and remove any small peppers that have already dried. Larger peppers, such as bell peppers, may take upwards of two hours to dry. Once the peppers have dried out, remove the baking sheet and leave the peppers out to cool.
3. 3. With a food dehydrator: For the quickest drying time and the least prep time, consider drying peppers in a food dehydrator. Dry small peppers whole and slice larger peppers into one-inch pieces. As always, wear gloves when slicing hot chile peppers. Use the temperature setting recommended in your food dehydrator's manual—typically 125 to 135 degrees Fahrenheit. Be sure to rotate the peppers during the drying process and remove any that are getting too dry and crispy. The total time of dehydration will depend on the size of the peppers and the quantity that you are drying.

Dried peppers play many roles in home cooking. Consider some of the most popular ways to use them.

1. 1. Hot sauce: Both fresh peppers and dried peppers serve as integral ingredients in hot sauce.
2. 2. Salsa: Dried chiles can contribute to hearty salsa recipes. Both the sugars in sweet dried peppers and the capsaicin in hot dried peppers add their own unique flavors.
3. 3. Thai cooking: Add dried Thai peppers to classic dishes such as green papaya salad.
4. 4. Mexican cooking: A great number of Mexican recipes call for dried peppers—particularly anchos, which are made from dried poblano chiles.
5. 5. Chili powder: Using a food processor, you can grind dried peppers (typically cayenne pepper) to make chili powder. Keep your fresh chili powder in a glass jar and away from sunlight to preserve its shelf life. Sprinkle chili powder on top of dips, tomato sauces, and homemade chili.
6. 6. Chili oil: Homemade chili oil can be drizzled on a range of dishes from eggs to Dandan noodles.

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