How to Dehydrate Peppers
1 standard portion
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Ingredients
- 1-2 lb fresh scotch bonnet peppers
Method
- Wash and thoroughly dry the scotch bonnet peppers.
- Wearing gloves, slice off the stems then slice the peppers into halves and quarters depending on the size of your peppers.
- Before aranging the peppers onto the dehydrator tray, make sure you are working in a well ventilated area, as hot peppers will give off heat which may make you cough and sneeze!!
- Start arranging the peppers, skin side up onto the dehydrator trays, making sure not to overcrowd.
- Set your unit to dehydrate the peppers @ 70/C158F for 12-24 hours.
- Once dried, remove the peppers from the dehydrator and transfer them into a coffee grinder (if you want to wear gloves, mask and/or gloves as a safety precaution then do so).
- In a well ventilated area, ground the peppers (in batches) into a coarse consistency to make flakes or completely fine to make powder.
- Allow the spice grinder to rest for about 1-2 minutes before carefully removing the lid.
- Store the flakes/powder in a labelled jar and use accordingly.
- Preheat the oven to 80c/175f.
- Wash and thoroughly dry the scotch bonnet peppers.
- Wearing gloves, slice off the stems then slice the peppers into halves and quarters depending on the size of your peppers.
- Place the peppers on a wired rack, leaving enough space and not overcrowding (you may need to use 2-3 wired racks.
- Place the Racks in the oven and leave the oven door slightly open to allow the heat to escape.
- Dehydrate the peppers for up to 12 hours.
- Once dried, remove the peppers from the dehydrator and transfer them into a coffee grinder (if you want to wear gloves, mask and/or gloves as a safety precaution then do so).
- In a well ventilated area, ground the peppers (in batches) into a coarse consistency to make flakes or completely ground to make powder.
- Allow the spice grinder to rest for about 1-2 minutes before carefully removing the lid.
- Store the flakes/powder in a labelled jar and use accordingly.
- Preheat the air fryer.
- Wash and thoroughly dry the scotch bonnet peppers.
- Wearing gloves, slice off the stems then slice the peppers into halves (you can leave the very small peppers whole for this method).
- Depending on the style of your air fryer basket, you may need to line it with parchment paper first.
- Carefully place the peppers in the basket, skin side up (you may need to do this in batches) being careful not to overcrowd.
- Set the temperature to 80c/176f until the peppers have completely dried, the time will vary from 4-6 hours.
- Once dried, remove the peppers from the basket and transfer them into a coffee grinder (if you want to wear gloves, mask and/or gloves as a safety precaution then do so).
- In a well ventilated area, ground the peppers (in batches) into a coarse consistency to make flakes or completely ground to make powder.
- Allow the spice grinder to rest for about 1-2 minutes before carefully removing the lid.
- Store the flakes/powder in a labelled jar and use accordingly.