Drying is the easiest way to preserve a chilli harvest. Dried chillies can be ground into powder, crushed into flakes or strung into decorative ristras. This guide is based on New Mexico State University (NMSU) extension publications.
In a dehydrator
Dehydrators are designed to dry quickly at 60 °C (140 °F) (NCHFP). Dry whole red pods until shrunken, dark red and flexible; NMSU dries pepper strips for 8–12 hours until leathery to brittle.
In the oven
Use the lowest setting, but not below 60–65 °C (140–150 °F). Prop an electric oven door open at least 1 in (2.5 cm) to let moisture escape, and rotate the trays (NMSU).
In the sun and on a string
According to NMSU, sun drying needs at least 29 °C (85 °F) and humidity below 60%. In a humid central European climate that is rare, so a dehydrator, oven or a string hung in a dry, airy place is safer.
Ristra (a chilli string), according to NMSU:
- Use only fully ripe red pods – green ones just shrivel to a dull orange.
- Thin-walled varieties work best; thick-walled pods may rot instead of drying.
- A 2-ft (60 cm) ristra takes about 130 pods, tied 3–4 at a time onto doubled twine.
- Discard mouldy pods. Ristras sprayed with shellac or insecticide are decorative only.
Conditioning and storage
- Let the dried chillies condition for about a week in a closed container; if moisture beads appear, dry them further (NMSU).
- Store cool, dry and dark: about a month at room temperature, up to 3 months in the fridge, 3–12 months in the freezer. Use within a year (NMSU).
Drying is also how ancho (from ripe poblano) and smoked chipotle (from jalapeño) are made, and cayenne is grown for drying and grinding.
Safety: wear gloves when cutting hot chillies and do not touch your face. If you do not wear gloves, wash your hands thoroughly with soap before touching your eyes.
Sources
- Flores N., Davies K.: Drying fruits and vegetables, NMSU Guide E-322
- Coon D., Walker S. (2015): How to make a chile ristra, NMSU Guide E-327
- NCHFP: Food dehydrators; Packaging and storing dried foods