I personally like Habaneros or Scotch Bonnets for their flavor and aroma when dried, although you'll get good use from milder peppers as well. What I like to do most is make my own blends. My favorite this year is a blend of Chocolate Habanero peppers, garlic powder, a bit of salt and some dried herbs. It's a nice all-purpose spicy seasoning.
After I run my dried peppers through the blender, I sift the powder through an extra-fine sieve to separate the smallest flakes. I put them aside and throw the remains back into the blender. After a couple of whirls around, I repeat that separation process. I rinse and repeat until virtually all the peppers are reduced to exceptionally fine powder. I can pack a hundred peppers into the smallest jar imaginable. When I add them to food, they instantly disappear but keep all the flavor and heat in the dish. The only thing you must be careful of is that a spoonful has many more peppers than you might think. A little bit goes a long way.
Hello Mike. Thank you so much for the information. I can relate. I planted jalapenos and habanieros, and even though I can eat/snack "pico de gallo" with tostitos forever, I have to discipline myself. The pepper plants as you know are so generous. I thank God. I also planted one tomato plant, "early girl". Love the early girls. At any rate, this is the first time I'm trying the dry process. I have a Nesco dryer. Not a fancy one. It doesn't have the temperature control like yours, but I'm hoping it will work. I bought it new 5 years ago and I had it in the shed until now. In fact, I have habanieros and jalapenos drying right now. I have a couple of questions if you don't mind. I sliced my peppers in half, but I didn't place them slice side up. I don't know if that will affect the drying quality. I also have a few bags of habanieros and jalapenos in the freezer. If this dry batch turns out good, I'm thinking of taking some out of the freezer and drying them as well and turning them into chili powder. By the way, I live in the Rockford, IL area. Thank you very much again for the educational video. Jose
I bought 20 lbs. of Hatch, NM green chile from my local Whole Foods store and after roasting / peeling / dehydrating / crushing them, the powder fits nicely into a single Ball canning jar. No need for freezer space, and nothing to spoil. (=,"
Dehydrating doesn't reduce the heat much. In fact, it can often intensify the heat, though you'll use more of the pepper. I like to take the dehydrated hot peppers and add them to a spice or pepper grinder, then grind them onto foods. I did this recently with a mixture of Ghost Peppers and 7 Pot Douglahs and the results was nice and hot! Over time the powders will lose some heat. Still, you'll get much of the heat from the original peppers.
Two tips. The chilis may not burn your fingers while you are working with them, but they are pretty much guaranteed to burn the bejeezus out of your manparts if you are careless where you put your fingers while using the toilet. This is not fun. Trust me. Also, even the best dehydrator will have hot spots depending on where the heater is and how well it circulates the air. If yours has a noticeable one, it can overdry your peppers near that area while the rest of the peppers are trying to catch up. Either check about halfway through and rotate the racks so that the peppers dry consistently, or pull off the completed peppers when finished and let the others continue until done.
My favorite ‘super hot’ pepper is the Trinidad Moruga Scorpion! It is good to make anything. It has a very nice flavor. It’s HOT, but one can tone it down. It’s good in and with anything!
Great video! Thank you for that! I use a Nesco as well, very easy to clean, just spray out the trays in the sink after use and let them air dry. Typically use 135 degrees for about a day or so. Because everything becomes unrecognizable and I'm getting to be an old fart, I draw a set of boxes or circles on paper and list what peppers are in what tray. You can optionally take a Sharpie and draw a straight line down the side of your stacked dehydrator trays and line it all up so you can keep track of where multiple types of peppers are within the same trays. Seeds and stuff that fall to the bottom can be stored separately as a "hot mix" of mystery heat, all good! Dedicated coffee bean grinder and re-purposed store bought containers (hamburger seasoning, etc.) washed and fully dried out. Sometimes I put un-ground dried peppers into ziplock sandwich bags, which work great for soups, chilies, casseroles, you name it! If a container gets old and the powder clumps up, just use a fork to twist it back smooth. Dried peppers can be stored for years, whether ground or dried pieces, although they may lose a bit of heat over time but the taste is still there. Thanks again for the great video, and best wishes to you! Pepper on, my friend...
Loved this video Mike .. quite late comer on your channel to watched this cooking show .. I jot down all your recipes on my cooking book ... have a blessed day .. cheers
Yes great video, i love peppers and grow them both indoor and outdoor but iv'e always wanted to make a powder to send to friends across the USA and this was some great info. I normaly will just pickle extra peppers but the powder looks fun and tasty.
Yes, you can dry them open air or use an oven. There are few ways, though I've found the dehydrator works best. I have some of this information on the Chili Pepper Madness web site, under Preserving/Drying.
I'll have to keep that one in mind, Rick. I have a lot of fermenting info on the web site at ChiliPepperMadness.com. With dried pods, you MAY need a starter to get thing going, or you can mix in fresh peppers to kickstart fermentation.
Which dried chili have the best flavor, aroma, and freshness after drying? Very nice vid and love those colorful chili. I do have a lot of Thai Chili plants and chili, and now I am growing habanero and ghost peppers. I like to start drying my Thai Hot Chili and maybe sell them online.
Thanks for the information . I have grown about ten different types of chili and its looks like a bumper harvest . Every thing from mild through to Carolina Reaper which I believe is the hottest . Very informative video ,again thanks. James In Shropshire UK
im getting ready to buy either the nesco gardenmaster digital pro 20 tray or the nesco gardenmaster 1010 / 1018 30 tray thanks for the video on how to dry peppers i have nearly 2 icecream pails full of habaneros plus other peppers. what i was wondering is is it possible to dehydrate frozen peppers? or do they need to be thawed first? i plan on making chili powders
EXCELLENT and very comprehensive and all encompassing video Mike! I also grow several varieties of chili peppers in my backyard gardens and I give a lot of them away and throw away some that spoil because I have not gone down the dehydration road as yet - until NOW that is. I do not have a dehydrator so I was wondering if it might be possible to use a toaster oven for the drying out process as a temporary substitute until I can purchase a dehydrator of my own. Thanks for sharing your video. I am truly inspired.
Hey, Jock. I've never used a toaster oven to dry, but I have used one to toast dried pods, like anchos. I think you'd be better off using your oven to dry over a toaster oven, unless you can keep the heat low enough. Let me know how it goes.
I use a coffee grinder to grind them up. However, I had to get one that was only for pepper use. Didn't want any remnants of heat in the next cup of coffee!
Absolutely love the video! I can tell you right now this has become my inspiration to get into this! I would just go crazy! Again, great video and thanks!
Well I just got my food dehydrator and ready to go crazy. Any first recommendations. I want to make a good habanero chili powder/ seasoning. Any help or ideas will be greatly appreciated.
Eric Cannata I like to do a couple of things. I'll dehydrate a huge batch of either habaneros or hotter peppers and will keep some of them for crushing. Set them into a baggie and hand crush them, then set them into a pepper grinder and grind them when you want some powder for a food topping. They will last longer that way. Or, take the rest and process them in an electric grinder, like a coffee grinder. I use a Magic Bullet. Process them to powders then store the powder in airtight containers. You can mix powders, or add in other flavors for a blend like dried herbs, dried garlic, etc. Have fun!
Thank you! I'm going to get a grinder and go crazy with mixing then. I have to ask though, I have had these jalapeños that I cut in halves and removed the stems in for about 13 hours so far and they are still tough. Is that normal?
I finally made my own blend. It is jalapeños, habaneros, garlic, cilantro, coarse black pepper and salt. Thank you very much for that video! That is what got me into this!
Mattie, fresh seeds are better for planting. You most likely won't get the seeds from dehydrated peppers to propagate. I would remove the seeds and save them before drying.
Can you dehydrate them Whole? Also, I am currently dehydrating some ghost peppers from my garden and it has been about about A-day and a 1/2 and the outside of the peppers seem like they're getting dry, but the pepper itself is now soft. Is that normal?
Michael, WHAT A GREAT VIDEO! Thanks for sharing!! I wish I could send you a stamped envelope so I could get some of those chocolate habanero seeds from you! My father loves peppers and now I know what I'm making him this summer!
Great video Sir. I will have to check out your website, I live a few hours away and I'm trying to grow some peppers from Guam here in IL and I'm not having the best of luck.
Where is a good place to get the pepper seeds? And, how do you know when the peppers are dry when using the dehydrator? Is there any risk of over drying?
Joe, there are a number of seed resources online. Check my page at ChiliPepperMadness.com for plant and seed resources. For drying, you really can't over dry the peppers. They won't burn or anything. It is just the removal of moisture. The peppers become very brittle and ready for grinding into powder.
Hi! Did You noticed that the grounded chili powder is losing it's hot more quickly than the simple dried pods? I think the best way to use them is let them in plastic bags in that form how you collect them from the dehydrator and only grind into a fine powder when you use it for a meal, or about that much only what is fill up a pepper cellar.
wormwood19871231 Yes, it's true. The powders will certainly lose its potency more quickly. I keep some whole pods and toss them in a grinder as well, for the same purpose. The only issue is for making blends. Then you need the powder form.
Hi, B - The powders do lose their heat after a while. I still have some powders that are a year old and while they do still have quite a bit of heat, they are not as hot as when I first dehydrated them. Probably best to make new batches each year. I like to keep dehydrated pods whole and grind them as needed. The heat stays longer that way.
Can you please sell some of those powder and seeds all of them and tell me the name of the dehydrator / jerky maker brand name that you are using in this video thanks so much for sharing this with me
Aaron, I don't sell powders or seeds, though you can find some resources on my web site. I use an Excalibur dehydrator, though there are many brands on the market to choose from. Good luck!
Sir Michael, Just came across your Pepper site and LOVE all the information you share and have subscribed! Two simple questions . . . this is in no way meant to challenge, but you use the word "chili pepper" rather loosely in describing the many varieties you are drying, am I understanding you correctly that you are simply referring to ANY pepper?Also I do not have a dehydrator and use my stove - oven at the very lowest heat setting which usually takes about 10 - 15 hrs. for whole peppers such as ghost, jalapeno, habanero etc. Other then the high energy cost of the oven is there any other negatives in using an oven as opposed to using a dehydrator? Thanks!! Phil South Carolina
Thanks, Dixie. Yes, when drying, the process is the same for any type of chili pepper, though times may vary depending on the thickness of the pepper flesh. Thinner walled peppers will dry faster. In terms of energy usage, dehydrators use very little energy and are my preferred method of drying. I hope this helps!
That is true, but it's not the seeds, but the inner white/placental area of the peppers that has the heat. If you core the peppers and remove the whitish innards, that will take much of the heat away. You'll still get the awesome taste.
Gladys, yes, you can. They will take longer to dry. You might pin some holes in them to let air flow through more easily, which will help them dry. Enjoy!
Good morning Michael, thanks for your prompt reply! I was thinking of drying whole jalapeños to make chipotles in adobo! but how would you smoke them? perhaps smoke them first and then dehydrating them? If you have any idea, I would be happy to learn!
Gladys, yes, you should smoke them first and then you can finish them in the dehydrator. You CAN dry them completely in the smoker, but the dehydrator makes it a bit easier after they're smoked. Let me know how it turns out for you.
Jason, I have some resources listed on my site here: www.chilipeppermadness.com/resources/. There aren't too many selling fresh pods, as there are shipping concerns, but I know you can get some at Melissa's Produce. See my resources on buying fresh Hatch chiles online as well at that link above. I'd love to hear others' recommendations.
Are they as good when you thaw them back out? I thought about doing that if I grew a lot because sometimes I'd like just slices of raw pepper to eat or making sauces later onbut I didn't know how compromised the pepper becomes as far as structure etc
Nolan, do you mean when you rehydrate them? The texture is very different when you rehydrate. They will be limp, which is still totally fine for sauce making. I do it all the time. If you are referring to dehydrating frozen peppers, you can do so. It does work, though it takes longer. Just be sure to thaw them completely first.
Just in general I was wondering how they turn out after you thaw them. Thanks for the response. Hopefully will be making some rocking hab sauce from my plants this year.
Michael Hultquist they reach near four feet before the first hard frost. I’ll get one good harvest but the second usually never mature and remain green. I think I’m going Togo ahead and dehydrate and grind them this year. Do you experience this?
Yes, I've had this happen to me as well. I do the same thing with the green habaneros. I either dehydrate and grind them into powders, or I make some green habanero hot sauce, which is pretty good!
+xvzw Chili powders are typically the blends of one or more types of peppers, and often with other ingredients mixed in, like cumin, garlic, oregano, etc. It's a pretty generic term. Cayenne is just the dehydrated cayenne peppers in powder form.
Cool! I have shared your link at the Swedish Chiliclubs Facebooksite! Your last name is typical Swedish and you should come over and visit this beautiful country of ours :) Thanks for all the good recepies!
Why bother with a dehydrator? Just put in a very low oven (about 60 degrees) and check them every couple of hours. When they are brittle, they are done.
You can definitely do this with an oven, though many people don't have ovens that can go low enough temps. You can crack the door a bit, but still, the temps are much easier to control with a dehydrator for most people. I've done it both ways and prefer the dehydrator.
I personally like Habaneros or Scotch Bonnets for their flavor and aroma when dried, although you'll get good use from milder peppers as well. What I like to do most is make my own blends. My favorite this year is a blend of Chocolate Habanero peppers, garlic powder, a bit of salt and some dried herbs. It's a nice all-purpose spicy seasoning.
After I run my dried peppers through the blender, I sift the powder through an extra-fine sieve to separate the smallest flakes. I put them aside and throw the remains back into the blender. After a couple of whirls around, I repeat that separation process. I rinse and repeat until virtually all the peppers are reduced to exceptionally fine powder. I can pack a hundred peppers into the smallest jar imaginable. When I add them to food, they instantly disappear but keep all the flavor and heat in the dish. The only thing you must be careful of is that a spoonful has many more peppers than you might think. A little bit goes a long way.
We want to see the chili garden!!
Why did I just discover this video? Goldmine
Thanks, Vic! Happy dehydrating.
Hello Mike. Thank you so much for the information. I can relate. I planted jalapenos and habanieros, and even though I can eat/snack "pico de gallo" with tostitos forever, I have to discipline myself. The pepper plants as you know are so generous. I thank God. I also planted one tomato plant, "early girl". Love the early girls. At any rate, this is the first time I'm trying the dry process. I have a Nesco dryer. Not a fancy one. It doesn't have the temperature control like yours, but I'm hoping it will work. I bought it new 5 years ago and I had it in the shed until now. In fact, I have habanieros and jalapenos drying right now. I have a couple of questions if you don't mind. I sliced my peppers in half, but I didn't place them slice side up. I don't know if that will affect the drying quality. I also have a few bags of habanieros and jalapenos in the freezer. If this dry batch turns out good, I'm thinking of taking some out of the freezer and drying them as well and turning them into chili powder. By the way, I live in the Rockford, IL area. Thank you very much again for the educational video. Jose
I bought 20 lbs. of Hatch, NM green chile from my local Whole Foods store and after roasting / peeling / dehydrating / crushing them, the powder fits nicely into a single Ball canning jar. No need for freezer space, and nothing to spoil. (=,"
Dehydrating doesn't reduce the heat much. In fact, it can often intensify the heat, though you'll use more of the pepper. I like to take the dehydrated hot peppers and add them to a spice or pepper grinder, then grind them onto foods. I did this recently with a mixture of Ghost Peppers and 7 Pot Douglahs and the results was nice and hot! Over time the powders will lose some heat. Still, you'll get much of the heat from the original peppers.
Two tips. The chilis may not burn your fingers while you are working with them, but they are pretty much guaranteed to burn the bejeezus out of your manparts if you are careless where you put your fingers while using the toilet. This is not fun. Trust me.
Also, even the best dehydrator will have hot spots depending on where the heater is and how well it circulates the air. If yours has a noticeable one, it can overdry your peppers near that area while the rest of the peppers are trying to catch up. Either check about halfway through and rotate the racks so that the peppers dry consistently, or pull off the completed peppers when finished and let the others continue until done.
My favorite ‘super hot’ pepper is the Trinidad Moruga Scorpion! It is good to make anything. It has a very nice flavor. It’s HOT, but one can tone it down. It’s good in and with anything!
Awesome pepper!! Quite hot for sure. I love them.
This is literally EXACTLY what I was trying to figure out how to do. Thanks for the great video instructions and recipes!
Thanks. This is an older video of mine, but the techniques are sound. Glad to be helpful.
Great video! Thank you for that!
I use a Nesco as well, very easy to clean, just spray out the trays in the sink after use and let them air dry. Typically use 135 degrees for about a day or so. Because everything becomes unrecognizable and I'm getting to be an old fart, I draw a set of boxes or circles on paper and list what peppers are in what tray. You can optionally take a Sharpie and draw a straight line down the side of your stacked dehydrator trays and line it all up so you can keep track of where multiple types of peppers are within the same trays. Seeds and stuff that fall to the bottom can be stored separately as a "hot mix" of mystery heat, all good! Dedicated coffee bean grinder and re-purposed store bought containers (hamburger seasoning, etc.) washed and fully dried out. Sometimes I put un-ground dried peppers into ziplock sandwich bags, which work great for soups, chilies, casseroles, you name it! If a container gets old and the powder clumps up, just use a fork to twist it back smooth. Dried peppers can be stored for years, whether ground or dried pieces, although they may lose a bit of heat over time but the taste is still there.
Thanks again for the great video, and best wishes to you! Pepper on, my friend...
Yes, great advice. You can do so much with a good dehydrator. Enjoy!
Loved this video Mike .. quite late comer on your channel to watched this cooking show .. I jot down all your recipes on my cooking book ... have a blessed day .. cheers
Thank, you, Donna!
Dryed some chillies on top of the grow light hood, worked good for me, grow light is on for hours, so the hood has two uses now :)
I really enjoyed this video. Thanks for taking the time.
Yes great video, i love peppers and grow them both indoor and outdoor but iv'e always wanted to make a powder to send to friends across the USA and this was some great info. I normaly will just pickle extra peppers but the powder looks fun and tasty.
Yes, you can dry them open air or use an oven. There are few ways, though I've found the dehydrator works best. I have some of this information on the Chili Pepper Madness web site, under Preserving/Drying.
I enjoyed this video very much. Thank you.
Thanks, Brian. I do appreciate it.
Hey Mike! Can you do a video of fermenting peppers from dehydrated peppers? Or have you already made such a video ?
I'll have to keep that one in mind, Rick. I have a lot of fermenting info on the web site at ChiliPepperMadness.com. With dried pods, you MAY need a starter to get thing going, or you can mix in fresh peppers to kickstart fermentation.
GREAT UPLOAD! Very easy to understand
Which dried chili have the best flavor, aroma, and freshness after drying?
Very nice vid and love those colorful chili. I do have a lot of Thai Chili plants and chili, and now I am growing habanero and ghost peppers. I like to start drying my Thai Hot Chili and maybe sell them online.
Thanks for the information . I have grown about ten different types of chili and its looks like a bumper harvest . Every thing from mild through to Carolina Reaper which I believe is the hottest . Very informative video ,again thanks. James In Shropshire UK
im getting ready to buy either the nesco gardenmaster digital pro 20 tray or the nesco gardenmaster 1010 / 1018 30 tray
thanks for the video on how to dry peppers i have nearly 2 icecream pails full of habaneros plus other peppers.
what i was wondering is is it possible to dehydrate frozen peppers? or do they need to be thawed first? i plan on making chili powders
Can you dehydrate capcicums or are they too moist to do it...also can air fry work in anyways to dyhydrate ,
Yes, they can be dehydrated. Absolutely. You can in an air fryer, provided the temperature can be low enough to not burn anything.
EXCELLENT and very comprehensive and all encompassing video Mike! I also grow several varieties of chili peppers in my backyard gardens and I give a lot of them away and throw away some that spoil because I have not gone down the dehydration road as yet - until NOW that is. I do not have a dehydrator so I was wondering if it might be possible to use a toaster oven for the drying out process as a temporary substitute until I can purchase a dehydrator of my own. Thanks for sharing your video. I am truly inspired.
Hey, Jock. I've never used a toaster oven to dry, but I have used one to toast dried pods, like anchos. I think you'd be better off using your oven to dry over a toaster oven, unless you can keep the heat low enough. Let me know how it goes.
Thanks.
I use a coffee grinder to grind them up. However, I had to get one that was only for pepper use. Didn't want any remnants of heat in the next cup of coffee!
Haha, yes! A wise move.
will be trying this for sure. thanks for the video man
Yes I prefer to to dehydrate my peppers than to pickle or jar them, so easier and keeps the taste
Such a great way to preserve them.
Absolutely love the video! I can tell you right now this has become my inspiration to get into this! I would just go crazy! Again, great video and thanks!
Well I just got my food dehydrator and ready to go crazy. Any first recommendations. I want to make a good habanero chili powder/ seasoning. Any help or ideas will be greatly appreciated.
Eric Cannata I like to do a couple of things. I'll dehydrate a huge batch of either habaneros or hotter peppers and will keep some of them for crushing. Set them into a baggie and hand crush them, then set them into a pepper grinder and grind them when you want some powder for a food topping. They will last longer that way. Or, take the rest and process them in an electric grinder, like a coffee grinder. I use a Magic Bullet. Process them to powders then store the powder in airtight containers. You can mix powders, or add in other flavors for a blend like dried herbs, dried garlic, etc. Have fun!
Thank you! I'm going to get a grinder and go crazy with mixing then. I have to ask though, I have had these jalapeños that I cut in halves and removed the stems in for about 13 hours so far and they are still tough. Is that normal?
Eric Cannata They should get fairly brittle when ready.
I finally made my own blend. It is jalapeños, habaneros, garlic, cilantro, coarse black pepper and salt. Thank you very much for that video! That is what got me into this!
thank you for the video man. this really helped me out
Great video and great idea. I'm jealous lol. Those are beautiful peppers
After dehydrating the chilis can you use the seeds to plant again?
Mattie, fresh seeds are better for planting. You most likely won't get the seeds from dehydrated peppers to propagate. I would remove the seeds and save them before drying.
Can you dehydrate them Whole? Also, I am currently dehydrating some ghost peppers from my garden and it has been about about A-day and a 1/2 and the outside of the peppers seem like they're getting dry, but the pepper itself is now soft. Is that normal?
Yes, you can dehydrate them whole, but it takes much longer and you do run the risk of rotting if they take too long.
Michael, WHAT A GREAT VIDEO! Thanks for sharing!! I wish I could send you a stamped envelope so I could get some of those chocolate habanero seeds from you! My father loves peppers and now I know what I'm making him this summer!
Thanks for the great and informative video. Now off to dehydrate and powder some peppers! :)
Great video Sir. I will have to check out your website, I live a few hours away and I'm trying to grow some peppers from Guam here in IL and I'm not having the best of luck.
Where is a good place to get the pepper seeds? And, how do you know when the peppers are dry when using the dehydrator? Is there any risk of over drying?
Joe, there are a number of seed resources online. Check my page at ChiliPepperMadness.com for plant and seed resources. For drying, you really can't over dry the peppers. They won't burn or anything. It is just the removal of moisture. The peppers become very brittle and ready for grinding into powder.
@@ChiliPepperMadness thanks for the reply! I enjoy your content!
Hi! Did You noticed that the grounded chili powder is losing it's hot more quickly than the simple dried pods? I think the best way to use them is let them in plastic bags in that form how you collect them from the dehydrator and only grind into a fine powder when you use it for a meal, or about that much only what is fill up a pepper cellar.
wormwood19871231 Yes, it's true. The powders will certainly lose its potency more quickly. I keep some whole pods and toss them in a grinder as well, for the same purpose. The only issue is for making blends. Then you need the powder form.
Michael Hultquist How long do you find the powder holds its heat? Does it lose flavor too or just heat?
Hi, B - The powders do lose their heat after a while. I still have some powders that are a year old and while they do still have quite a bit of heat, they are not as hot as when I first dehydrated them. Probably best to make new batches each year. I like to keep dehydrated pods whole and grind them as needed. The heat stays longer that way.
Can you please sell some of those powder and seeds all of them and tell me the name of the dehydrator / jerky maker brand name that you are using in this video thanks so much for sharing this with me
Aaron, I don't sell powders or seeds, though you can find some resources on my web site. I use an Excalibur dehydrator, though there are many brands on the market to choose from. Good luck!
That's a nice job!
Do you have a recipe for a generic "Chili/Chile" powder. Thanks
Not really, as I mix and match a lot, but I do have this blend on the main site: www.chilipeppermadness.com/recipes/chili-powder/
wow i need to start doing this
Pretty cool channel. Il like it :-)
Hey man, thanks for your videos... I loooooooooooove chilli peppers too :)
Sir Michael, Just came across your Pepper site and LOVE all the information you share and have subscribed! Two simple questions . . . this is in no way meant to challenge, but you use the word "chili pepper" rather loosely in describing the many varieties you are drying, am I understanding you correctly that you are simply referring to ANY pepper?Also I do not have a dehydrator and use my stove - oven at the very lowest heat setting which usually takes about 10 - 15 hrs. for whole peppers such as ghost, jalapeno, habanero etc. Other then the high energy cost of the oven is there any other negatives in using an oven as opposed to using a dehydrator? Thanks!! Phil South Carolina
Thanks, Dixie. Yes, when drying, the process is the same for any type of chili pepper, though times may vary depending on the thickness of the pepper flesh. Thinner walled peppers will dry faster. In terms of energy usage, dehydrators use very little energy and are my preferred method of drying. I hope this helps!
Thank you!
Welcome!
I was told that deseeding will take some of the heat out without taking out the taste. Do you have an opinion on this?
That is true, but it's not the seeds, but the inner white/placental area of the peppers that has the heat. If you core the peppers and remove the whitish innards, that will take much of the heat away. You'll still get the awesome taste.
Great to know thanks so much.
Michael, I just found your video and am wondering: can you dehidrate the chilis whole, without cutting them? Thanks!
Gladys, yes, you can. They will take longer to dry. You might pin some holes in them to let air flow through more easily, which will help them dry. Enjoy!
Good morning Michael, thanks for your prompt reply! I was thinking of drying whole jalapeños to make chipotles in adobo! but how would you smoke them? perhaps smoke them first and then dehydrating them? If you have any idea, I would be happy to learn!
Gladys, yes, you should smoke them first and then you can finish them in the dehydrator. You CAN dry them completely in the smoker, but the dehydrator makes it a bit easier after they're smoked. Let me know how it turns out for you.
Does anyone have website recommendations for purchasing fresh chilis online?
Jason, I have some resources listed on my site here: www.chilipeppermadness.com/resources/. There aren't too many selling fresh pods, as there are shipping concerns, but I know you can get some at Melissa's Produce. See my resources on buying fresh Hatch chiles online as well at that link above. I'd love to hear others' recommendations.
Good info, thanks!
Are they as good when you thaw them back out? I thought about doing that if I grew a lot because sometimes I'd like just slices of raw pepper to eat or making sauces later onbut I didn't know how compromised the pepper becomes as far as structure etc
Nolan, do you mean when you rehydrate them? The texture is very different when you rehydrate. They will be limp, which is still totally fine for sauce making. I do it all the time. If you are referring to dehydrating frozen peppers, you can do so. It does work, though it takes longer. Just be sure to thaw them completely first.
Just in general I was wondering how they turn out after you thaw them. Thanks for the response. Hopefully will be making some rocking hab sauce from my plants this year.
I hope it turns out GREAT for you! Keep me posted, and good luck!
My Habs take forever to produce. By the time they start putting out good it’s getting cold in Northern Arkansas.
I wish they'd grow faster for you!
Michael Hultquist they reach near four feet before the first hard frost. I’ll get one good harvest but the second usually never mature and remain green. I think I’m going Togo ahead and dehydrate and grind them this year. Do you experience this?
Yes, I've had this happen to me as well. I do the same thing with the green habaneros. I either dehydrate and grind them into powders, or I make some green habanero hot sauce, which is pretty good!
Nice machine dry chilli powder
🤩
Thank you!! ✌🏽
You bet!
please what is the difference between cayenne powder and chili powder?
+xvzw Chili powders are typically the blends of one or more types of peppers, and often with other ingredients mixed in, like cumin, garlic, oregano, etc. It's a pretty generic term. Cayenne is just the dehydrated cayenne peppers in powder form.
Michael Hultquist thank you
what would be your growing season in the Chicago area....June to August ?
+BloozeDaddy We're in Zone 5 so we get peppers into September, sometimes October, but the best time of year here is June-Sept.
Michael Hultquist
thanks...I'm just starting to look into maybe growing some on my own. I'm in TN.
+BloozeDaddy Good zone for peppers. Warmer than here! Good luck!
Michael Hultquist
yep :-)
10:45 ghost in the mirror :-)
Nice video. I'm planning to do this same thing this summer with the peppers i'm planning to grow.
nice video, the chilli man.
Good info, thanks
tnx!!!! grate video ! :)
Thanks for the informative video! Are you Swedish? (referring to your last name)/Sonja in Sweden
=) Sonja, yes, I'm Swedish by heritage but have never been there. I'd love to visit one day!
Cool! I have shared your link at the Swedish Chiliclubs Facebooksite! Your last name is typical Swedish and you should come over and visit this beautiful country of ours :) Thanks for all the good recepies!
Awesome! Thank you very much. I'm glad you like the sites. Go chili peppers!
Good vid
10:45 ghost in the mirror :-)
Nice video. I'm planning to do
a cafe grinder works good
Like Scarface, but with a mountain of chilli peppers instead of cocaine :p
Haha, there you go!
jalapenos man..
Why bother with a dehydrator? Just put in a very low oven (about 60 degrees) and check them every couple of hours. When they are brittle, they are done.
You can definitely do this with an oven, though many people don't have ovens that can go low enough temps. You can crack the door a bit, but still, the temps are much easier to control with a dehydrator for most people. I've done it both ways and prefer the dehydrator.
mask next time nose burning now lol
Rub your nose. I am sure it was itching.
Chili with no heat...You have got to be kidding! Waste of my time!!