How to Dehydrate Hot Peppers {Jalapeños, Habaneros, Chilies, etc.}

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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.

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Prep Time 15

Dehydrating time 8

Total Time 8 15

Notable Equipment

1 Dehydrator

Ingredients

▢ Hot peppers any variety

Instructions

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1. Prepare the peppers to your preference (sliced, diced, minced, cut into strips, or whole) See notes
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2. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
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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

PREPARING HOT PEPPERS:

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.

Keywords: dehydrating

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