Learn how to dehydrate whole hot peppers in a dehydrator quickly and easily so you can use them to cook in various recipes all year long!
One of the best things a gardener can do with an abundance of peppers is pull out their dehydrator. Having dried hot peppers on hand is a blessing if you like to cook and create in the kitchen.
There are so many ways to use an abundance of peppers from the garden – from dehydrating them to make seasonings, to fermenting them for hot sauce. You can even slice up your peppers in halves and use to make omelets for the family.
Drying whole peppers in a food dehydrator is one of the fastest and easiest ways to preserve them. Once dried, you can use them to add heat and flavor to your dishes. Even better, unlike many other veggies, you do not have to blanch peppers before dehydrating them – which makes them much less time-consuming to prepare.
One of my favorite Insta-friends (Woodbridge Dairy in Michigan) was generous enough to send me her gigantic pepper bounty in exchange for shipping. I roasted a good amount, but saved a box of them to dehydrate whole. I love using dehydrated whole peppers to cook mole throughout the year.
Not only did I get some really beautiful peppers, Karin was sweet enough to pack the box with hay that I could use for my garden as well. It was a win-win.
How to Dehydrate Whole Hot Peppers
To dehydrate your whole peppers, you’ll want to wash them off thoroughly and shake off the excess moisture. Towel dry or air dry your peppers as much as possible before placing in your dehydrator.
Once they are dry, spread the peppers on a single layer on your dehydrator trays, making sure they are not touching each other. Set the dehydrator to 130-140 degrees F and dehydrate for 12 hours. The size of your peppers will determine the amount of time it will take to dehydrate.
If the peppers are not yet fully dry, allow an additional 3-4 hours for the peppers until they are done. If the pepper cracks, it’s dry. If it squeezes without cracking, continue to dehydrate them until they are completely dry.
Remove the peppers when they all crack after squeezing. Never use their color as an indicator of dryness – always squeeze them to determine if they are sufficiently dry.
Once the peppers cool completely, place them in a tightly sealed container in a cool, dry location. If stored properly, they will keep for up to one year.