Preparing Peppers for Drying
Pick peppers only when they are perfectly ripe and have achieved peak color. Discard any with blemishes, discolorations, or soft spots. Rinse them under cold water in a colander, pat dry, and set aside until you are sure that they are bone-dry.
You may leave the peppers whole, stem and all, or cut them into pieces. If they are large and meaty, they probably will take a long time to dry evenly and completely in either the oven or a dehydrator. In that case, it is wisest to remove the stems and cut the peppers lengthwise in halves or strips, depending on the size. If you plan to grind them into a powder (see this page), seed and devein them now for a purer pepper taste and brighter color. Seeding before drying may also help if you are using a dehydrator; the seeds tend to collect on the bottom and can clog the machine’s air vent.
Oven Method for Drying Peppers
To dry peppers in a gas or electric oven, place them, cut-side down, in a single layer on a baking sheet and set it on the lowest oven rack. I suggest setting the heat at about 200°F/95°C. If your oven has a lower setting, such as 150°F/65°C or 175°F/80°C, that is even better. Check the peppers periodically, turning every 3 hours for even drying. Remove the peppers from the oven when they have reached the desired degree of dryness, which will vary depending on their size and meatiness. A good rule of thumb is that with large, fleshy, thick-skinned peppers, you should stop when most of the moisture has evaporated but they still feel pliable to the touch. With smaller, thin-skinned peppers, I usually continue the process until they are dry enough to crumble between my fingertips.
Dehydrator Method for Drying Peppers
I use an inexpensive countertop dehydrator with stacking trays and vertical central air-flow. For the most even drying, you might want to use a model with horizontal airflow. Monitor the drying process carefully until you have a good feel for how your dehydrator works.
Place the whole peppers (if they will fit) or pepper strips on the dehydrator trays. They can touch but should not overlap. Set the thermostat between 135°F/57°C and 140°F/60°C. Dry the peppers for 36 to 48 hours, rotating the trays every 6 to 8 hours. Check the peppers every 2 to 4 hours, and stop the process when they have reached the desired stage, as described in the oven method.
