Drying chili peppers in the oven is a practical way to preserve them for later use. This process can intensify the flavor and heat of the chilies and it’s quite straightforward. Here’s a step-by-step guide to doing this at home.
Step 1: Preheat the Oven
Begin by preheating your oven to a low temperature. Ideally, you should set it between 175°F (80°C) to 200°F (93°C). The lower the temperature, the less risk you have of accidentally burning the peppers, but it may take longer for them to dry out completely.
Step 2: Prepare the Chilies
While the oven is preheating, wash your chili peppers thoroughly under cold water to remove any dirt. Pat them dry with paper towels to remove any excess moisture. If you’re handling particularly hot varieties, you might want to wear gloves to protect your skin from the capsaicin, which can cause a burning sensation.
Step 3: Slice the Peppers
Using a sharp knife, carefully slice the peppers in half lengthwise. For even drying, you can also remove the stems and seeds, but some people prefer to leave them in for extra heat. If you leave the seeds in, just be aware that the drying process may take a bit longer.
Step 4: Arrange the Chilies on a Baking Sheet
Line a baking sheet with parchment paper. Arrange the chili halves skin-side down, making sure they do not overlap. This ensures that the heat circulates well around each chili piece for even drying.
Step 5: Place in the Oven
Place the baking sheet in the preheated oven on the middle rack. Leaving the oven door slightly ajar will help with air circulation and prevent moisture from building up. This also allows the moisture from the peppers to escape, which is essential for proper drying.
Step 6: Check and Turn
Every 30 to 60 minutes, check on the progress of your chili peppers. Use tongs or a spatula to turn them over to ensure they are drying evenly on all sides. Depending on the size and moisture content of your chilies, this drying process can take anywhere from 4 to 12 hours, so patience is key.
Step 7: Test for Dryness
You’ll know the chili peppers are fully dried when they are brittle and break rather than bend. There should be no sign of moisture when you cut into the thickest part of the pepper.
Step 8: Cool and Store
Once fully dried, turn off the oven and let the chili peppers cool down in the oven to room temperature. This can help avoid any moisture from the air rehydrating the peppers. When cool, transfer them to an airtight container for storage. Dried peppers can last for several months if kept in a cool, dark place.
Step 9: Optional Grinding
If you want to use your dried chilies as a spice, you can grind them in a spice grinder, mortar and pestle, or food processor. This can be done immediately after cooling or right before you use them to ensure the best flavor.
Remember, oven temperatures and hotness of chili peppers can vary greatly, so the timing may differ for different types and sizes of chili peppers. Keep a close eye especially the first time you try this to get a feel for the right drying time for your particular oven and peppers.