With an abundance of peppers from my garden at the end of every Summer, this method of preserving them for the COLD winter months is one of my go-to tasks. On average I grow at least 5-8 varieties of the hottest peppers in the world every year in my small Canadian garden.. such is my luv for heat! Now I pointed out “Canadian” garden as I know most people associate growing such peppers in tropical countries.
Peppers (choice is yours what you use”
IMPORTANT: Oven drying slowly dehydrates food at around 140 – 200 degrees Fahrenheit (60 – 100 degrees Celsius). In the event you don’t have access to a food dehydrator, feel free to use your oven. Line baking trays with parchment paper and space out the cut peppers on them.
WARNING! Before you start, wear gloves… and wash your hands with soap and water immediately after handing such hot peppers.
Wash and dry the peppers (remove the stems). Then cut each in half to make the dehydration process faster and most effective. You may remove the seeds if you want to tame the heat a bit, but as with all pepper flakes… I want seeds and everything.
Place on a single layer with a bit of space between each on the trays. I started with cut side down.
Set temp to 145 F
TIP! rotate trays – basically spin them around during the process as I found that the front was dehydrating faster that the back of the tray (poor circulation in my dehydrator maybe).
It can take up to 18 hrs to be fully dry and moisture free. However there will be some which will finish faster, so you can remove those (use gloves or tongs) and set aside.
Basically all you have to do now is place them in your food processor and PULSE until they break down to the size flakes you like. WARNING! Be mindful that these are HOT peppers and the dust etc will want to cause you to choke.
Store in an airtight container in your spice rack. ENJOY!
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