Drying Peppers

[fenneran]

A friend gave me some hot peppers (a couple of varieties) and I thought I would dry them out to use in cooking. Having never done this before, I thought I would just lay them on a paper towel in the kitchen and let them dry. Well, for those of you who are laughing right now, you know the result: moldy, half-dried peppers. So, for the next round, what should I do differently?

Frank in VA

 

[tc35dforme]

you may also try making some spicy oil....warm up some oil ( not too hot maybe 100 degrees or so ) and add some chopped up hotties. cap it up tight and in a few days or so it'll be smokin spicy. great for sizzling up some steaks or chicken.

as for drying, you need the stem on. string them up ( needle and thread ) and hang them somewhere dry but with air circulation ( got and attic ?? ). they want to be spread out on the string. you'll loose some, but most should dry up fine.

 

[Chuck52]

The thin-fleshed peppers work best. I dried lots of cayenne last year and they were great in chili. I've strung up a mixture of cayenne, Anaheim chili and some ripe hot Hungarians this year, mainly because I didn't get enough cayenne. I hang them from the curtain rod in the kitchen window, though I think I've read that you should use a dark place. Last year's crop did fine this way however.

Chuck

 

[Scott_in_WVA]

Cut them in 1/2 and use a dehydrator.

 

[bmabe]

I've had good success drying Oriental hot peppers (Thai, Chinese or whatever). They are small and not terribly fleshy but pack a LOT OF HEAT!! I agree that the heavy thread and needle with plenty of air movement works best for me. I let mine stay on the vine until they are beginning to dry - too early and you will lose a higher percentage to rot.
Another option is what a late and well-loved friend of mine used to do. He would buy the dried Chinese hot peppers and put them into a bottle of vodka. The resulting liquid, after a few months of steeping, over ice, made a perfect Hot Tuni, as he called them.