John Myers
Jalapeño: How to properly dry the chili pepper
If you’re trying to dry jalapeños, there are two convenient ways to dehydrate the chilies. Since the jalapeño is one of the thick-fleshed types of chili, it does not dry out in the air. Therefore, put them in the oven or in a special dehydrator.
- Prepare Jalapeños: Select only fresh, preferably unblemished jalapeños for drying. First, wash and dry them thoroughly. Then remove the stems. Now cut the pods lengthways and remove the seeds. The last point is particularly important if you later want to grind the chilies into powder.
- Method 1 – Oven: Place the jalapenos side by side on a baking sheet lined with parchment paper. Dry them in the oven at 70°C for 6 to 8 hours. Check the drying process regularly so that you can take the chillies out of the oven at the right time.
- Method 2 – Dehydrator: If you often dry chillies, fruit, herbs or vegetables, it may be worth investing in a dehydrator. Depending on the amount, spread the jalapeños over several sieving days, where they are dried from below by a hot air blower. Depending on the device, this method also requires around eight hours and regular checks.
- Caution: Depending on the spiciness of the variety, acrid fumes may develop when heated. It is therefore best to open a window near the oven or dehydrator. In addition, if possible, keep the room door closed so that the fumes do not spread throughout the apartment.
- Storage: Once the jalapenos have cooled, place them directly into an airtight container. Then store the pods in a dry, dark place.
- Further processing: To be able to use the jalapeños as a spice, grind them into chilli powder or process them into flakes. Dried pods are at their most flavorful when just cut into chunks. Chili powder, on the other hand, is quickly ready for use when cooking.
