How to Dry Habaneros and Other Peppers
Habanero peppers are known for their unique extra spicy and slightly fruity, tropical flavor. As they ripen, they turn from green to orange to red, increasing in heat and flavor as they develop their rich color. The Red Savina and chocolate habanero varieties are much hotter than the common varieties and have a smokier, earthier flavor to accompany the heat.
Fresh peppers have a short shelf life, and drying them is an excellent way to preserve your harvest for use throughout the year. This drying technique works for any type of pepper you have from the garden.
How to Dehydrate Habanero Peppers
Dehydrating peppers is easiest with a food dehydrator. These kitchen gadgets use heat and air circulation to remove water from your produce, effectively drying and preserving them.
If you don’t have one, I highly recommend checking your local Marketplace listings, asking a neighbor in your local Buy Nothing group, or browsing your local thrift store for one. They last a long time and are most models very easy to clean. If you can’t find one secondhand, there are several available online.
Once you have your dehydrator ready, you need the following supplies and ingredients:
Peppers of choice
Sharp knife
Cutting Board
Glass Storage Jar
Disposable gloves
Mask
Protective eyewear like glasses or goggles
Instructions for Drying Habanero Peppers in a Dehydrator
Thoroughly wash your peppers and dry them with a clean towel.
Put on your personal protective equipment. Habaneros are HOT and the capsaicin in the peppers’ membrane can cause burning and injury to the skin and any other areas of contact.
When cutting the peppers, juice from the peppers can splash up onto your face and cause serious burning and skin irritation. I’ve learned this the hard way, and trust me, you do not want to skip this step.
Many spicy peppers can even cause respiratory irritation, so I always take precaution and wear disposable gloves, a mask, and glasses.
Cut your peppers. I prefer to slice the peppers into rounds about ¼ inch thick and leave the seeds in. Usually smaller items dry quicker and more evenly in the dehydrator. I like the way the slices dry, and the prep work is minimal.
You can also leave peppers whole or cut them in half, but they will take longer to dry.
You can remove the seeds if you prefer, however it’s a lot of extra work, and there is little reason to do so.
Seeds do not contain the ‘heat’ of the pepper. The heat of the pepper comes from capsaicin, which is found in the white spongy membrane in the interior of the pepper. When you eat a spicy pepper, the capsaicin attaches to receptors on your taste buds then sends a sign of spicy heat to the brain.
Levels of spice are based on the concentration of capsaicin found within each pepper and is measured using the Scoville Scale. Habaneros are very hot with a Scoville rating of 100,000- 350,000 SVU, and they are often the hottest pepper you will find in most grocery stores.
Arrange the peppers in a single layer on your dehydrator trays and adjust settings of your dehydrator according to manufacturer instructions.
When dehydrating spicy peppers, I always do so outdoors. They release some hot fumes that can be irritating for the respiratory system, especially for little lungs of kids and pets.
6. Check on your peppers every hour and rotate trays as needed according to manufacturer instructions.
When the peppers are done they will feel dry, hard, and crunchy. It will take several hours to thoroughly dry the peppers, approximately 10-24 hours or longer depending on local climate.
7. Store dried peppers in an airtight glass jar. If properly dried, they can be stored for up to 2 years in a cool, dark place.
Drying Habanero Peppers in the Oven
If you don’t have a dehydrator, you can dry your peppers in the oven.
Place your oven rack in the middle of the oven and preheat to 150°F or the lowest setting possible.
Arrange cut peppers on a parchment paper lined baking sheet. Bake for one hour then check on the peppers. Bake for 1-2 more hours, checking on the peppers every 20-30 minutes to ensure they are not burning.
Remove them from the oven and allow them to cool completely, ensuring they are crispy and dry before storing in airtight container.
How to Store Dried Peppers
Store peppers in an airtight container in a cool, dark place for up to 2 years. Any saved glass jar with a lid will work well. For the first week after drying the peppers, keep a close eye on them to make sure there are no signs of moisture in the jar. If the peppers begin to feel squishy or if there is any condensation in the jar, put them back in the dehydrator for a bit to remove all moisture before storing.
How to Use Dried Habanero Peppers
Once your peppers are dried, there are many ways to enjoy them. Use a mortar and pestle or food processor to grind the peppers into flakes or powder for use as a culinary spice or rub. Habaneros are popular in hot sauces, fresh salsas, soups, noodle dishes, and other dishes that need a dash of heat.
They also give a unique spice to beverages like fresh lemonade and fruity cocktails. Ginger and tropical fruits like mango, pineapple, and citrus are great ingredients to use with habaneros to accompany and slightly neutralize the spicy bite.
How to Rehydrate Dried Peppers
If you prefer to soften your dried peppers before using them in your recipes, they are very easy to rehydrate.
Put desired amount of peppers into a heat safe bowl then cover them with boiling water. Allow them to soak for 15-30 minutes depending on thickness.
Remove peppers from the water and use as desired. Some nutrients and flavor from the peppers seep into the water during reconstitution. Use this water for your recipe to give it some extra flavor! It makes a delicious addition to soup or as a base for a spicy lemonade!
BY GLORY FORREST