Dried Chili Peppers, Green



  1. Wash. To loosen skins, cut slit in skin, then rotate over flame 6-8 minutes or scald in boiling water. Peel and split pods. Remove seeds and stem. (Wear gloves if using hot peppers)
  2. Preheat dehydrator following manufacturer instructions.
  3. Arrange prepared food on drying trays, leaving small spaces between pieces for good air circulation.
  4. Turn large pieces halfway through drying. Move pieces near sides of trays to the center or stir small pieces to ensure even drying. Rotate trays if recommended by dehydrator manufacturer.
  5. Check for dryness at the end of the minimum drying time, and then more frequently as drying progresses. Dehydrating times is 12 to 24 hours.  Let a sample piece cool to room temperature before testing.  Peppers should be brittle and crisp.
  6. Package dried foods in glass jars, food storage containers or plastic food storage bags in small amounts. Store containers in a cool, dark, dry area to maintain quality.

Dry time: 12-24 hours

Test for dryness: Crisp, brittle, medium green


So Easy to Preserve, 6th edition, 2020