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How to Dry Jalapeño Peppers

Ingredients:

jalapeño peppers

Drying is one of the simplest methods to preserve jalapeño peppers. Dried peppers can be stored whole for later use or used to create tasty flakes and powders. Only grind up as much as you plan to use in the next few months. Keeping the dried peppers whole until you’re ready to use them will preserve the flavor.

Directions:

1. Wash and thoroughly dry the peppers.
2. Leave peppers whole or cut them in half lengthwise so they dehydrate more quickly. If you enjoy the seeds and membrane leave in, however, you can always remove them if you prefer less heat. You can choose to leave the peppers whole, though they will take longer to fully dry out. If you prefer to have the dehydrated peppers whole, cut a few slits in the skin of each jalapeño to ensure proper drying.
3. Arrange the prepared jalapeños on the dehydrator trays in a single layer. It is okay to space them close to one another, just don’t overlap.
4. Set the dehydrator to between 115°F and 125°F. Once the dehydrator has been at that temperature for ten minutes, put in the peppers.
5. Check on peppers after 6-8 hours. Once the peppers crack and crunch upon squeezing, they are adequately dried. A slightly flexible, leathery texture is also okay.
6. Once the peppers are sufficiently dried, set them aside to cool for about an hour. Once cool, put them into an airtight container and then keep the peppers in a dry, cool place for storage for up to 1 year.