Living in Canada has its blessings, but it also means some of the ingredients I grew up with in the Caribbean aren’t always easy to find. Take pimento peppers, also known as seasoning peppers — they’re the soul of so many of our island dishes, from stewed meats and curries to soups, rice, and sauces. While I can get them at West Indian or Asian grocery stores in Toronto, it often means a long drive and a steep price. So during the summer months, I make sure to grow as many pimento peppers as I can in my backyard garden.
Over the years, I’ve shared a few ways to preserve these peppers — from freezing to making sauces. But today, I’m showing you how to dehydrate pimento peppers, a simple method that locks in their unique aroma and flavor so you can enjoy them long after the growing season ends. The process is easy, whether you use a dehydrator or your oven, and the results are incredible — the flavor becomes more concentrated, adding deep Caribbean notes to any dish all winter long.
Ingredient Guide
- Pimento Peppers – These small, fragrant seasoning peppers add a distinct Caribbean flavor to dishes without the heat. Perfect for soups, stews, rice, and marinades.
Cooking Notes from the Kitchen
- Always sort through your peppers first and discard any that are bruised or moldy.
- Cutting the peppers in half speeds up the dehydration process.
- If you prefer a milder aroma, remove some of the seeds before drying.
- Once dehydrated, pulse them into flakes or powder for an easy flavor boost.
- Store in airtight glass jars away from sunlight to preserve color and taste.
Shopping Made Easy
- Look for pimento peppers (seasoning peppers) at West Indian or Latin American grocery stores.
- If you can’t find them fresh, buy plants or seeds in the spring to grow your own supply.
- Substitute with Scotch Bonnet or Habanero peppers for a spicier version of this recipe.
- Many Asian supermarkets in larger cities now carry frozen or dried seasoning peppers.
How To Dehydrate Pimento Peppers
Description
A simple and effective method for preserving Caribbean pimento (seasoning) peppers by drying them for long-term storage and a more concentrated flavor.
Instructions
-
Sort through the pimento peppers and discard any that are damaged or discolored. Wash them thoroughly under cool water, then pat dry or air dry completely.
-
Remove the stems and slice each pepper in half lengthwise.
-
Line cookie sheets with parchment paper or use wire racks. Arrange the sliced peppers in a single layer on the trays.
-
Place the trays into a low oven set to 140°F (60°C) or into a food dehydrator.
-
Allow the peppers to dehydrate for 12–14 hours, or until completely dry and brittle.
-
Once cool, pulse the dried peppers in a food processor to your desired texture — coarse flakes or fine powder.
-
Transfer to airtight containers and store in a cool, dark place.
-
Enjoy all winter long — the flavor of dehydrated pimento peppers is rich, concentrated, and deeply Caribbean.
Note
What’s the Best Way to Store Dehydrated Peppers?
Keep them in airtight glass jars or sealed bags in a cool, dark cupboard. Properly dried peppers can last up to a year without losing much flavor.
Can I Use a Food Dehydrator Instead of an Oven?
Yes, a dehydrator is actually faster and more energy-efficient. Most peppers will dry completely in 8–10 hours at 135°F (57°C).
Do I Need to Remove the Seeds Before Dehydrating?
No, but removing them can slightly reduce drying time. The seeds don’t add heat, so it’s mostly a matter of texture preference.
What Dishes Can I Use Dried Pimento Peppers In?
Use them in soups, stews, curries, rice dishes, or even grind them into a homemade seasoning mix for meats and sauces.
