Dehydrated Jalapenos (Oven or Dehydrator)
If you want to add some heat to your favorite recipes but don't always have fresh jalapenos on hand, try making dehydrated jalapenos. It's a great way to store your harvest so you always have spicy peppers available!
Equipment
- gloves
- paring knife
- small bowl
Ingredients
- 1 lb jalapenos
Instructions
How to Prepare Jalapenos for Dehydrating
- Wash and dry jalapenos. Then, remove the ends, slice them vertically, and scoop out the pith and seeds. Don't forget to wear gloves!
- Either cut the jalapenos into 1/4 inch slices or dice them into bite-sized pieces. They will fit better in a mason jar when they are cut smaller.
How to Make Dehydrated Jalapenos in the Dehydrator
- Evenly space your jalapeno pieces in a single layer on your dehydrator trays.
- Dehydrate at 125 degrees F for approximately 5-6 hours. Check them for dryness before removing them from the dehydrator. If needed, continue drying for up to 5-6 hours more.
- Let the peppers cool to room temperature before transferring to a storage container.
Dehydrating Jalapenos in the Oven
- Preheat your oven to its lowest temperature (usually 170 degrees F). Prop open the door with a wooden spoon.
- Evenly space the sliced jalapenos on a parchment-paper lined baking sheet.
- Place the tray in the oven and dry for approximately 2-3 hours. Stir occasionally.
- Check for dryness. If needed, continue drying until the peppers are completely dry to the touch.
Notes
Dehydrated food should always be stored in an airtight container or glass jar to keep the moisture out. Keep your jalapeno slices in a cool, dry place away from direct sunlight, like your pantry or spice cupboard, and they will last for about one year.
You can also add a food-safe desiccant packet to absorb any excess moisture or vacuum seal the container for long-term storage.