Dehydrating hot peppers,

archernut(5)July 26, 2009

I have read past messages on this topic. I want to dehydrate several hot peppers to crush into flakes and powder.

My question is: What temperature should I use on my dehydrator? Highest? Lowest? Medium?

I read they are ready to crush when the break in half when folding.

Thanks

Thank you for reporting this comment. Undo
fiedlermeister(04/05)

I do mine about 125 degrees or a little lower. They may take a little longer but retain their color better. I also cut all but the small ones in half to help them dry faster.

    Bookmark   July 27, 2009 at 6:47AM
Thank you for reporting this comment. Undo
sambo725(9)

do you grind up the seeds, or take them out?

    Bookmark   July 27, 2009 at 6:10PM
Thank you for reporting this comment. Undo
fiedlermeister(04/05)

I do it both ways. Usually I'm saving seeds so they are removed before the peppers are dried. With the small peppers I often grind them with the seeds ( after I have enough seeds). I save them in glass jars and only grind what I need for a recipe.

    Bookmark   July 27, 2009 at 7:09PM
Thank you for reporting this comment. Undo
archernut(5)

Thank you

I am going to try it this weekend. I have some cayenne's that I want to experiment with first. If all goes well, I will dry my habeneros, serranos, and chilis next.

    Bookmark   July 31, 2009 at 10:03PM
Thank you for reporting this comment. Undo
medcave(8 Tx)

Sounds good!

Cayennes make great dried peppers. I slice them in half lengthwise from one end to the other - except in the middle of the pepper. There I only slice through one side of the pepper. That way, when you unfurl them and place them on the rack (skin side up) they will be butterflied and wide open so they won't try to curl back up. (hope that makes sense)

They'll dry quicker and more evenly that way.

    Bookmark   July 31, 2009 at 10:40PM
Thank you for reporting this comment. Undo
spiced_ham(z5 OH)

If you do not have a burr grinder, and have too many peppers for a coffee-spice mill, you can usually screw a mason jar onto the threads of a blender's blade collar, replacing the pitcher portion with the jar). Then you can "crush" the peppers quickly and easily. For powder you have to do this and then seive out the fines and repeat.

    Bookmark   August 1, 2009 at 8:29AM
Thank you for reporting this comment. Undo
nc_crn

I'm looking forward to making a nice batch of chimayo pepper flakes, myself. (thanks fiedlermeister)

I've not found it to be a good anaheim-type replacement, but it seems to have a wall thinness and brilliant red color that would make it a really nice drying chili.

I've test-dried one pepper and I am very pleased (really good cooked into pizza). This one's going to stay in the garden rotation for years to come. It seems to retain it's touch of heat as well as it's ripe flavor when dry. It's not one of those "tastes like burnt nothing" flavored dry peppers even though it's not packing a lot of heat.

    Bookmark   August 2, 2009 at 3:30AM
Thank you for reporting this comment. Undo
archernut(5)

Cayennes are in the dehydrator now. I sliced them lengthwise and removed the seeds. My thumb is still on fire under the nail. I haven't seen cayennes this hot before. I do believe next year they will be planted away from the habeneros and serranos. I'm sure that is why they are hotter than normal. This might be interesting when I go to use the flakes for cooking.
My serranos are loaded, but are taking their time turning red.

    Bookmark   August 5, 2009 at 3:24PM
Thank you for reporting this comment. Undo
medcave(8 Tx)

archernut wrote:

I do believe next year they will be planted away from the habeneros and serranos. I'm sure that is why they are hotter than normal.

Nope, not possible. Now if you plant the seeds, next year's peppers could be hotter IF they crossed, but there is no way being near hotter peppers had any effect on this year's crop. They just happen to be hot! :-)

    Bookmark   August 5, 2009 at 3:46PM
Thank you for reporting this comment. Undo
baygrower(7 maryland)

I have found same temps as FIEDLERMEISTER give me best color as well

I dehydrate these green japs and roasted numex joe parker for comp green chile cooks.
If i dehydrate japs these at 130 degree and above they get dark and taste composty

Some anchos

Hydrated for a bbq sauce

Took this pic of my sealed peppers in february.About 40 percent is Paprika.Can not beat fresh toasted and ground for color and flavor

    Bookmark   August 5, 2009 at 4:24PM
Thank you for reporting this comment. Undo
fiedlermeister(04/05)

Nice looking results!

john

    Bookmark   August 5, 2009 at 5:45PM
Thank you for reporting this comment. Undo
baygrower(7 maryland)

Thanks John.Definetly be interested in trying some seeds in future.

    Bookmark   August 5, 2009 at 8:39PM
Thank you for reporting this comment. Undo
brien_nz(New Zealand)

When I deydrate my peppers (serrano, rocoto,jalapeno) and grind them in my rotating blade spice grinder, I get pepper powder, which is fine (pun intended)! However for some purposes pepper flakes are better. How do I get these? Do I need a burr grinder?
Brien

    Bookmark   August 5, 2009 at 11:59PM
Thank you for reporting this comment. Undo
fiedlermeister(04/05)

baygrower

Contact me this winter.

john

    Bookmark   August 6, 2009 at 6:31AM
Thank you for reporting this comment. Undo
tsheets(5)

"However for some purposes pepper flakes are better. How do I get these? Do I need a burr grinder?"

That would probably give you a more consistent grind. But, if I want flakes, I rough chop by hand so the grinder more manageable sized chunks to work with, and just bump it (quick short pulses) until they're the size I want. You do end up with some powder and some larger chunks, but, works well enough for my needs.

    Bookmark   August 6, 2009 at 10:50AM
Thank you for reporting this comment. Undo
baygrower(7 maryland)

Thanks John.I have the room for some of your more exotic varities.

this years pepper patch

june 1st

july 1st

july 31

110 this year.grew 164 last year
japs on right joe parker left

    Bookmark   August 6, 2009 at 4:00PM
Thank you for reporting this comment. Undo
fiedlermeister(04/05)

I'm jealous of all the space you have. I have a fantasy of having room to grow out all the varieties I own in one go. Maybe someday.

john

    Bookmark   August 6, 2009 at 5:28PM
Thank you for reporting this comment. Undo
baygrower(7 maryland)

Thanks John.Should be interesting to see some of your seeds grow in this plot.Full sun and i have the compost,fertilizer water ratios pretty much nailed....

ALEX

    Bookmark   August 6, 2009 at 5:39PM
Thank you for reporting this comment. Undo
nc_crn

Currently drying a selection of Chimayo (red + red/green) and "Crunch Sweet Orange" for a flake/powder dry rub...

...wish i had bayg's setup, though...heheh...

Into the oven with this lot.

    Bookmark   August 7, 2009 at 3:27AM
Thank you for reporting this comment. Undo
baygrower(7 maryland)

Those are beauties nc-crn.I am 2 weeks minimum from any red peppers....

I am very fortunate to have a sister who competes in KCBS(BBQ) and CASI(CHILE) comps and her winnings have allowed me to expand the pepper operation.

Wonderful feeling to know peppers she uses in rubs or chiles i have grown for her...she will not use storebought paprika,chipotles,green chiles etc. anymore.

Another plus is my mom is very active in the garden(her dad owned a farm and a couple grocers markets)and is a wealth of old school knowledge...

    Bookmark   August 7, 2009 at 11:10AM
Sign Up to comment
More Discussions
Effect of Temperatures, Day Length, Rain/Moist'r on . Peppers.
Title speaks for itself, to some extent. But let's...
Seysonn_ 7b-WA/HZ1
MY PEPPER LIST FOR 2015
I GROW IN 5 GAL. WOODEN POTS ON MY DECK. CHARLSTON...
dac596
Your Grow List --- 2015
It is getting closer to start the season especially...
Seysonn_ 7b-WA/HZ1
Hate the new layout
How about you? Usually, I don't care, but this blows. Kevin...
woohooman
Seed soak
IIs 24 hours too long? I won't be home until then....
peps_22
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™