How To Dry Chillies at Home – A Complete Guide

Drying chillies is a great way to preserve their flavor and spice for long-term use. With a bountiful chilli harvest or bulk purchase, you may be wondering the best way to dry them at home. In this comprehensive guide, we will go over everything you need to know about drying chillies, from harvesting and preparing to different drying methods and how to store them.

Why Dry Chillies?

Drying chillies has several advantages:

• Preserves the chilli for months or years instead of weeks.

• Intensifies the flavor as moisture evaporates.

• Allows you to easily grind into chilli powder or flakes.

• Lets you infuse oils and vinegars with smoky dried chilli flavor

• Convenient to store and use as needed.

• Can be rehydrated by adding water when cooking.

Basically, drying chillies provides you with a versatile, long-lasting spice option.

Harvesting Chillies for Drying

• Pick fully ripe, red chillies without blemishes or soft spots.

• Leave the stems intact if hanging to dry.

• Handle carefully to avoid bruising.

• Rinse and pat dry if needed to remove dirt or dust.

Picking chillies at peak ripeness ensures the best flavor for drying. Handle them gently to limit damage.

Preparing Chillies for Drying

Before drying, you may want to:

• Cut large chillies into pieces.

• Remove stems if oven drying.

• Slice chillies in half lengthwise to speed drying.

• Remove inner membranes and seeds if you want less heat.

Prepping the chillies allows faster, more even drying. Cutting or slicing increases the surface area exposed to air. Removing seeds and membranes reduces heat level.

How to Dry Chillies

There are a few different methods to dry chillies at home:

Air Drying

This traditional method involves hanging whole chillies or laying them on racks in a warm, dry indoor area. Drying time can take weeks. Ensure temperatures around 25°C/77°F and plenty of airflow. Turn chillies periodically for even drying.

Oven Drying

Spread sliced chillies on a baking sheet in a single layer. Dry at a very low temp, 100-125°F for 6-8 hours. Prop door open slightly. Check frequently and turn chillies for uniform drying.

Dehydrator

A food dehydrator provides controlled, circulating low heat ideal for drying. Slice chillies and dry according to manufacturer’s instructions, usually 4-10 hours. Rotate trays occasionally.

Sun Drying

In hot, arid climates, drying chillies in full sun is an option. Use screens or trays and bring inside at night. Not ideal for humid environments.

Proper drying requires temperatures between 95-115°F, low humidity, and good air circulation. The method used depends on climate, time available, and personal preference.

How to Tell When Chillies are Dry

Chillies are fully dry when:

• Brittle and crunchy texture

• Deepened red color

• Lightweight and shrunken

• No moisture inside when cut

• Stems break cleanly when bent

Adequate drying is crucial to prevent mold growth during storage. If in doubt, dry longer.

Storing Dried Chillies

For best quality and longevity:

• Place dried chillies in an airtight container.

• Store in a cool, dark place.

• Check periodically for moisture buildup.

• For whole chillies, keep stems attached until using.

Properly stored, dried chillies can last up to 2 years. Refrigeration can extend shelf life further. Discard any that show signs of moisture or mold.

Using Dried Chillies

Dried chillies offer great flavor and heat. Whole and ground dried chillies can be used:

• In salsas, curries, stews, soups, sauces, and marinades.

• To make chilli powder, chilli flakes, and seasoning blends.

• Infused into oils and vinegars.

• As a garnish for pizzas, pastas, eggs, tacos, and more.

• Reconstituted by soaking in hot water before cooking.

With a bit of planning, you can enjoy your chilli harvest year-round by drying. Follow these tips for best results drying chillies at home.