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.
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.