Dehydrated Hot Peppers… Less is More!

There is an old adage in preserving circles that a whole lotta food makes a little amount of preserving.  That’s only true in some ways for hot peppers.

We dried 7 pounds (112 ounces) of hot peppers this week to end up with 10 ounces of finished product.  But that little product still has all of the heat and flavor of it`s original bulk with the advantage of a much smaller volume of space required to store it.  In other words, less is equal or maybe even more than it’s original content. Dehydrated Hot Peppers... Less is More! Preserving Recipes Chili Flakes and Dried

Dehydrated Hot Peppers... Less is More! Preserving Recipes Chili Flakes and Dried

Drying peppers is easy work.  Cut the stems off and throwing them in the dehydrator at 125 degrees.  We cut them in half to speed up drying time (the large pieces took almost 24 hours) but still keeps them reasonably large (the bigger the piece, the longer the flavor will be retained due to less surface area and therefore limited exposure to the air).

All of the lost water content can put a few spicy fumes in the air.  If you have a garage, you may want to do these in there – if not, it’s not the end of the world uncomfortable, just a little sharp.

The prep work on these was less than 20 minutes and the final result is stellar:

We rehydrate them in sauces, soups or stocks before chopping them finely and returning them to the pot they rehydrated in.

If you`re a chilehead, we`ve shared an entire series of posts about the hot stuff including reviews of 9-different types of hot peppers you may want to know about.


  1. Joel, if you have a smoker, smoked jalapeno peppers are to die for.
    I have smokled them and then dried them out. The smoking doesn’t quite do the trick. I then grind these beauties up and add them to my secret chili powder.

  2. My husband is quite the chilehead. One year I grew over 30 different varieties of chiles for him. I usually dry a few of them, but he LOVES hot sauce so that’s where the bulk of them end up. This year we just did a few plants and have been using them fresh, but next year the chile garden will be back in full swing!

  3. What kind of dehydrator do you have. We’re in the market for one…

  4. Great post. It never even occurred to me to rehydrate them. We just wrote about drying Thai Chiles and Alma Paprikas. What are the peppers in the pics?

  5. I love the idea of smoking peppers before drying them!
    We grow a lot of peppers each year, mainly early jalapeno and ancho/poblanos, with a few cayenne, pimento, sweet peppers and frying peppers for variety. We end up dehydrating a lot and tend to use them in canning batches of chili and pepper steak. Now that we’re using mini hoop houses over our peppers, they can grow much longer than previous years. We’re just south of the Canadian border, so sometimes first frost comes long before the peppers are done.

    We also pickle a lot of jalapenos, which are great in scrambled eggs or on pizza.


  1. [...] reason for this is also simple: the peppers we dried last year were green.  I’ve often found the bright red color of kimchi a little off-putting so I was quite happy [...]

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