Your pepperoni harvest has turned out very large this year? But where to put all the hot peppers? So that they do not go bad, you should dry the chilies properly. That's what matters when drying chili and how to do it right!
Every year the same - either the harvest turns out vanishingly small or you can hardly save yourself from chili peppers. This year, the conditions for the hot peppers were optimal.
From 4 plants I was able to harvest a large bowl full. I like to eat spicy, but not so large quantities and not in the short time they have a shelf life.
If you store chili peppers incorrectly, they begin to mold. That would be a terrible pity.
If you feel the same way, then you should dry chili. So you have the hot spice all year round at hand and can sauces, dips, soups, pasta, rice dishes and Co miss that certain something.
Table of contents
What do I need to know if I want to dry chilies properly?
There are a few things that are worth looking at. Then you can be completely sure that everything will go smoothly. Here are my best tips for drying hot peppers and chili:
- Dried chili peppers no longer contain water. They are therefore even hotter than fresh pods.
- Use only fresh pods that are unblemished.
- The seeds do not need to be removed. While some say it makes a big difference in taste, I haven't noticed anything of that yet.
- Wash the chili peppers and dry them thoroughly before you dry them.
- Put on disposable gloves when you cut the chilies. Never put your fingers in the face and certainly not in the eyes.
- If you want to tone down the spiciness of chilies, remove the light-colored tissue and seeds - they contain most of the capsaicinoids responsible for chilies' notorious hotness.
- You can tell that chilies are really dry by the fact that they crumble easily.
The ultimate chili guide: How to grow the plants yourself!
Which chili varieties can be dried?
The most common type used in chili pepper drying is cayenne pepper. For those of you who think that this is a type of pepper: You're sadly mistaken. Cayenne pepper is nothing more than ground chili peppers. The powder gets its name from the chili variety called cayenne.
Their skin has a leathery texture, which makes them particularly easy to grind and dry. From these pods are made most of the hot sauces that you can buy in the supermarket.
In principle, however, you can dry all hot - and also mild - chilies. They lose neither the color nor the taste.
No matter which variety you choose:
Select only fully mature, unblemished pods for drying. Most varieties ripen from green to yellow or orange and take on a vibrant red hue when ripe. However, some remain yellow.
You don't have to harvest a big crop, three or four plants are quite enough to harvest plenty of chili peppers.
How to dry chili peppers in the oven?
The most common method of drying chili involves the oven.
Small pods can go into the oven in one piece. Larger ones can be cut up with scissors or a knife. You can cut them in half lengthwise or just roughly cut them with scissors.
This ensures that not only the outer layer but also the inside of the bell pepper is dried.
Instructions chili drying in the oven
Place the chili peppers on a baking sheet lined with parchment paper and dry them at a low temperature.
To prevent the peppers from burning, you should not set the oven temperature too high. Ideal drying temperatures are 40 to 60 degrees Celsius with circulating air.
It's best to clamp a wooden spoon to the oven door to allow any liquid pulled out during drying to escape.
Good to know: Hot chilies can make you cough, burn your eyes and dry your throat. Therefore, chili drying in the oven is not equally suitable for all varieties.
How long does it take to dry chilies in the oven?
Drying chili peppers in the oven takes 8-10 hours. After the first six hours you can increase the temperature to 70-80 degrees Celsius.
The dried pods can then be used to make make a delicious chili salt or you put the hot peppers in olive oil.
Properly dry chilies in the air - how to do it?
Ripe peppers and chilies are easiest to dry in a warm and airy place, protected from rain. In the summer this works wonderfully outdoors, in the winter you have to be a little more creative.
Thin-walled chili peppers are particularly well suited for this type of drying. Hot peppers with a lot of flesh tend to start to mold.
Instructions chili dry in the air
All you need is a needle and thick string or wire to thread on the fruit stems. Thread the sharp pods one by one with a needle.
If possible, the peppers should be far enough apart so that they do not touch. The fruit can rot if the peppers are too close together, making them inedible.
You can wrap each stem end with thread instead of pinning them. The only hack with this is that the stems shrink as they dry. This is how the pods like to fall to the ground, where the chilies don't get dry.
Leave the strung peppers and chilies for two to four weeks in a warm place where there is always a little air movement - but without direct sunlight. A window, an attic or an arbor are good places.
How long does it take to air dry chili?
While thin-fleshed varieties ripen in three weeks, fleshy ones need at least four weeks. Let the chilies dry completely; if even a little moisture remains, they will rot quickly.
Tip: It is better to let it hang a little too long than too short.
From fresh chilies you can make a chili pastewhich tastes mega delicious. Mixed with peppers, tomatoes and garlic you get a paste that goes well with pretty much all dishes.
How to dry chili in the dehydrator?
The dehydrator is particularly suitable for thick-walled peppers and chilies. In the end, this device does nothing different than an oven with hot air. With the difference that you use less electricity and the oven is not continuously occupied.
I always put the dehydrator in the bathroom and leave the window tilted. That way you also don't have the problem with the "sharp air". With good models you can select the drying time and temperature and then run it in continuous mode.
The kitchen appliance is a handy helper if you regularly use herbs, fruits, vegetables and want to dry mushrooms.
How long does it take to dry chili in the dehydrator?
As in the oven, it pays to cut up large and thick pods in the dehydrator to shorten the process.
Depending on the variety, the chili will be dry after eight to ten hours. Choose 50 to 60° Celsius for this.
How to properly store the finished pods
Once the chilies are completely dry, store them in an airtight container in a dark, cool and dry place. This is the best way to preserve the heat. The dried chilies will keep for many years if stored properly.
You can also mix them with salt and make your own fiery chili salt. Again, screw the jar tightly so that the spiced salt does not retain water.
How can I use dried chilies in the kitchen?
You can soak whole dried pods in water for about 30 minutes and then use them in curries or stews. You can also cut the dried pods into small pieces or grind them in a mortar or spice grinder, depending on whether you want flakes or powder.
Chili flakes and chili powder are great for spicy fruit-flavored marinades, but also for sprinkling on roasted vegetables or rubbing into meat.
Larger dried chilies can be lightly roasted first and then soaked to freshen the flavor. In this form, they are often used in Mexican dishes and sauces.
Dry and roasted chilies can also be used to add a smoky flavor and color to dishes like pickles and soups. For roasting, slice the pods lengthwise with a sharp knife and remove the stem and seeds.
Put it in the oven. The baking tray should be hot beforehand, then a few seconds will be enough to create a smoky aroma. Attention - they can burn quite quickly and thus become bitter.
If you use dried chilies instead of fresh, you will obviously need less material by weight. From experience, the following guidelines can be used:
- Thin-fleshed chilies weigh about one-third as much as fresh pods.
- Thick-fleshed (commercially dried) chilies weigh only about 10 % of their original weight after drying because they lose more water during drying. After soaking, dried chilies almost completely approach their initial weight.
Hot chilies do not lose their spiciness when they are dried. Therefore, better not overdo it and use little at first.
Our conclusion
In summary, there are a number of methods for drying chilies. It's best to choose one that best suits your needs and make sure you use it correctly. That way, you'll have that fiery heat all year long. If you do it right, you can get the most out of your chili harvest.
For large quantities, I recommend investing in a dehydrator with a timer. This way you are most independent and can be sure that you do everything right when drying chili.
Have fun and good luck!
To browse further:
* Advertising & affiliate links: Our website is financed by advertising and affiliate links. As a partner of linked stores (e.g. Amazon) we earn from qualified sales.
Read more
