How to Dry and Store Hot Peppers

Hot peppers are small, and each plant produces basketfuls of fruit. Drying and storing these fruits creates a stockpile of spicy flavor for you to use throughout the seasons. Dried peppers last for a year or longer, and they do not require refrigeration. This centuries-old preservation practice ensures you’ll never have to buy dried ones at the grocery store again.

Without further ado, here are three easy steps for drying and storing hot peppers.

Step 1: Harvest

Harvest for drying once they’ve achieved their ripened color. Fully ripened chiles dry and store better than green, unripe ones. ‘Early Jalapeño’ ripens red, ‘Aji Dulce’ ripens orange, and bells turn red, orange, yellow, and purple. Look to your variety’s seed packet to see what color it ripens into.

Harvest the fruits with herbal snips or pruners. As you cut them, leave their green stems at the top attached. Chiles dry better when they have this attached, as it closes the fruit off from outside air, bugs, and bacteria. 

Step 2: Choose a Drying Method

There are four main methods to dry peppers. Use whichever works best for you with the equipment you have on hand. Wash and rinse the chiles before you dry them to remove dirt and debris.

I like to air-dry in the kitchen so I can watch their progress. Air and sun drying take longer than the other methods, but their results are more reliable. Utilize an oven or food dehydrator for a quick dry.

Air Drying

While the name is self-explanatory, air drying occurs in two ways: by hanging peppers up or arranging them on a tray. I tie the chiles up by their stems using yarn or string and hang them to dry near the kitchen windowsill. Ripe fruits like airflow, indirect light, and warm temperatures from 68°-80°F (16-27°C) during the drying process. Too cold, and the fruits ripen slowly; too hot and they develop mold or fungi. 

Ristra drying is how people dry peppers in New Mexico and similar regions. Use this method by poking holes in the stems with a needle and running a string through the holes. Then, hang the strung-up peppers to dry. You’ll have decorative bunches of dried chiles tied together before you know it. The term ristra is Spanish for “string” and signifies the strings and yarn used to tie up the fruit. 

Sun Drying

Another tried and true method is sun drying. It mirrors air drying with strong sun rays to hasten the process. To sun dry, first arrange the peppers on a tray. Cover the tray with cheesecloth, mesh net, or a similar item to protect the fruits from insects. 

Place the tray in direct sunlight during the day. Insects have free access at night, so bring the fruits inside when the sun goes down. Repeat this daily until the chiles dry, wrinkle, and are slightly brittle to the touch. 

Using a Food Dehydrator

Dehydrators are like low-temperature ovens. They dry fruits, herbs, and vegetables in a few hours and allow you to have dried peppers the same day of harvest. Each type has unique settings, so consult your machine’s instructions for further guidance. 

My food dehydrator has rows of perforated trays that stack on each other, and it has a set temperature. To use it, arrange the clean, whole peppers on the trays with space around each fruit. Stack the trays, and turn the dehydrator on. It takes approximately two to twelve hours, depending on fruit size—larger chiles take longer than small, thin-fleshed ones. 

Monitor during the drying process to ensure they don’t burn. If you can control your machine’s temperature, set it between 125°–135°F (52-57°C). This range dries fruits without scalding them.

Oven Drying

Ovens set to low temperatures work just as well as food dehydrators. To start, set the oven to its lowest temperature. Most ovens’ lowest settings are between 140-165°F (60-74°C). Arrange your clean harvest on a metal tray with foil or parchment paper. 

Place the tray inside once the oven warms up. Leave the oven door slightly ajar so that excess moisture and heat escape. This drying method takes two to twelve hours depending on the fruit size. Monitor during this process to ensure they don’t scald or burn. 

The exposed parts of the fruits dry first in the oven because hot air warms these areas. Turn the chiles when the exposed skin shrivels so that all sides dry equally. 

Step 3: Storage

Dried chiles are ready for preservation when they’re wrinkled. They should look smaller than when they were fresh and devoid of any moisture. Just as there are multiple drying methods, the same is true for storage techniques. Choose one that works best for you with the materials you have on hand.

In Glass Jars

I prefer to use glass jars for dried chiles—I can easily see which ones I have, and the glass keeps them safe and secure for a year or longer. This option is an excellent choice if you plan on making soups, stews, and fermented goods. 

Pack dried fruits in glass jars two-thirds full. A bit of open space helps with airflow and keeps molds at bay. Secure the jars with a lid, and store them in a cool, dark location in your kitchen. A pantry, cupboard, or dark corner are superb spots for long-term storage.

In The Freezer

A freezer’s modern convenience is hard to beat! It keeps your harvest secure, and it locks in the flavor. Freezers are also versatile; you can store fresh and dried chiles for a year or longer. 

Start by sealing your pepper fruits in a closed container. Then, place the container inside the freezer. It’s that simple! As you cook, take chiles out of the container when you need them and put the container back into the freezer.

In Vacuum Seal Bags

This method offers the best of both worlds—keep vacuum seal bags in the freezer or a cool and dark location. It creates an airtight capsule for the fruits to live in until you need them. Use this method if you plan on using them in batches. Consume the chiles within a week of opening the bags, or freeze them for long-term storage. 

To vacuum seal, first find food-safe vacuum seal bags. Place the dried fruits inside and seal. Then, suck the air out of the bag using the hose attachment on your vacuum. Once sealed, place the bags inside the freezer or pantry.

Frequently Asked Questions