Dehydrated hot peppers add a bold kick of spice to meals and baked goods, and can also be ground into a flavourful powder perfect for spice blends and rubs.
How to Dehydrate Hot Peppers {Jalapeños, Habaneros, Chilies, etc.}
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Snapshot
Special Prep
none
Temperature
135°F
Time
8-24 hours
Mass Change
Approx 90% decrease
How to prep hot peppers for dehydrating
Prepping hot peppers for dehydration is quick and easy.
Pepper Pieces: Prepping is a breeze—just remove the stems (taking out the membranes and seeds is optional), then slice, dice, mince or cut into strips. That’s it—no extra steps needed!
With Seeds: Leaving the seeds in helps retain most of the heat, perfect if you plan to use the peppers to spice up meals. Just allow a bit of extra dehydrating time to ensure the seeds dry thoroughly.
Without Seeds: Removing the seeds tones down the heat, making the peppers a great addition to milder dishes or baked goods.
Just the Seeds: Don’t toss those seeds! Dehydrate them separately and use them in spice blends or rubs for a fiery flavour boost.
Whole Peppers: Want to dry them whole? Keep the stems on and pierce a few small holes in each pepper to allow airflow for even drying.
Pro tip:
When working with hot peppers—especially the extra spicy ones—it’s wise to wear gloves. Capsaicin, the compound responsible for their heat, can linger on your skin long after handling and may cause irritation if it comes into contact with your eyes or face. Better safe than sorry!
How to dehydrate hot peppers
Basic Steps:
- Prepare the peppers to your preference (refer to above)
- Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
- Place in dehydrator and dehydrate at 135°F for about 8-10 hours (sliced/diced without seeds), 14 hours (with seeds or just the seeds), 24 hours (whole)
It’s that easy!
Notes:
- A mesh liner is required for diced peppers; recommended for strips and larger cuts
- Dehydrating times may vary (the water content in the peppers, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
How do you know when hot peppers are fully dehydrated?
Hot peppers will be dry to the touch, and easily snap in half. No moisture should excrete when split in half and squeezed.
Jar test: If eager, you can place your hot peppers in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the peppers become squishy or tacky) you know there is still moisture and more dehydrating time is needed.
Note: You technically can’t over dehydrate hot peppers. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.
Fresh to dehydrated conversion measurements
90%
The mass and weight of hot peppers decrease by about 90% once dehydrated.
Ex. 1 cup sliced jalapeño peppers
- Pre-dehydrated: 1 cup | 100g
- Dehydrated: 1/3 cup | 11g
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How to store dehydrated hot peppers:
Here are some tips to help you maximize the shelf life of your dehydrated hot peppers:
- Allow to cool after dehydrating before storing
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, hot peppers should have a shelf life of several years.
Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated hot peppers:
Dehydrated bell pepper to water ratio is typically 1 : 1 – 1.25
Per 1/4 cup of dehydrated hot peppers:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup water and stir
- Place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.
FAQs
Should I dehydrate the peppers skin faced up? Or down?
It makes no difference – they’ll dry perfectly either way. The only exception is if you’re working with large or wide pieces, which dry best with the skin facing down.
Can I use canned or jarred bell peppers?
Yes, so long as they’re not marinated in oils (pickled is okay though!). Peppers preserved in oils can prevent proper dehydration and lead to spoilage.
Can I use frozen hot peppers?
Yes, you can dehydrate frozen hot peppers! As a bonus, there’s no need to thaw them before dehydrating – just make sure to consider their size and adjust the dehydrating time if necessary.
Can I use an oven to dehydrate bell peppers?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Hot peppers need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the peppers or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Hot Peppers {Jalapeños, Habaneros, Chilies, etc.}
Dehydrated hot peppers add a bold kick of spice to meals and baked goods, and can also be ground into a flavourful powder perfect for spice blends and rubs.
Notable Equipment
- 1 Dehydrator
Ingredients
- Hot peppers any variety
Instructions
- 1. Prepare the peppers to your preference (sliced, diced, minced, cut into strips, or whole) See notes
- 2. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
- 4 Place in dehydrator and dehydrate at 135°F for about 8-10 hours (sliced/diced without seeds), 14 hours (with seeds or just the seeds), 24 hours (whole)
Notes
- A mesh liner is required for diced peppers; recommended for strips and larger cuts
- Dehydrating times may vary (the water content in the peppers, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
- With Seeds: Leaving the seeds in helps retain most of the heat, perfect if you plan to use the peppers to spice up meals. Just allow a bit of extra dehydrating time to ensure the seeds dry thoroughly.
- Without Seeds: Removing the seeds tones down the heat, making the peppers a great addition to milder dishes or baked goods.
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
