How to Dehydrate Jalapeños:
Dehydrated jalapeño peppers are both versatile and easy to make. They will store for years if stored properly. Use these dehydrated peppers in soups and stews, or bake with chicken or other recipes for a real kick. Cut with scissors into flakes or powder to add a spicy flare to almost any dish. These are great for baking into jalapeño cheddar bread, or adding to a spicy jalapeño chowder. You can also put in a jar and add boiling pickling juice to make a spicy treat, or grind in a blender to a concentrated powder you can use for spices and dry rubs!
I have a jar with pure jalepeno powder, then I add teaspoons of the powder as needed to jars of salt, pepper, and other spices to make seasoning concoctions, or simply add directly atop chicken, fish, etc. The powder is very strong and spicy, so adjust to your tastebuds!
Instructions:
- Rinse and pat dry. Use gloves and avoid touching your eyes when handling.
- Horizontally slice into 1/4 inch thick slices.
- For whole peppers, use a knife to make a couple slits/holes.
- Evenly spread on your dehydrator tray, and dehydrate at 125 degrees Fahrenheit for about 10 hours. Dehydrate for 24-48 hours for whole peppers.
- Store in a vacuum and Mylar bag for later use in recipes
Dryness Check:
A properly dehydrated pepper will “click” when dropped on the table. Pepper slices will feel dry to the touch, and can be easily broken or cut with scissors. When you shake whole peppers, they will rattle from the seeds, and that’s how you know they are dry enough! If yours do not feel this way, just put them back in the dehydrator for a few more hours!
Other Tips:
Dehydrated peppers won’t wilt and spoil in your crisper. Store them for years in a jar or vacuum bag, and use when you need!
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