If you like to cook and garden like I do, then you probably grow a variety of chile peppers. It doesn’t take but a couple of pepper plants to keep a family stocked with fresh chiles, but I always plant too many. It’s just what I do. Every spring. This is especially true with jalapeños, cause we like them.
So here’s an idea that might come in handy when you have jalapeños coming out your ears like I do. Dehydrate them!
I simply hold the peppers, stem-end, in my left gloved hand (disposable latex gloves are so handy for this), and then cut uniform slices with a knife in my right hand. (I’m right handed.)
Place the slices on the dehydrator trays, making sure they’re not overlapping.
I place the heat setting on 118 degrees Farenheit. It typically takes about 24-36 hours, depending on the fleshiness of the chile peppers and the thickness of the slices.
And take note – even though the jalapeños are dehydrated, they’re still very strong! And during the dehydration process, the air in your house will be chile pepper-potent.
After they’re completely dehydrated, let the dehydrated chile peppers cool completely, and store them in sealable bags in the refrigerator.
You can tell that I used green and red jalapeños in the batch I just dehydrated.
Alternatively, if you don’t own a dehydrator, place the slices on a jelly-roll pan, without overcrowding, and put the pan in the oven at about 200 degrees. It should only take about 8 hours. Lower the heat towards the end – you don’t want any browning, just dehydration.
Having a dehydrator is also helpful if you have an abundance of cherry tomatoes as well!