• When possible, preserve fresh, locally-grown peppers for the best quality and nutritional value.
• Know when fresh peppers are available in your state with this seasonal food guide.

• If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.  

1. Selection

• Select vegetables at peak quality and flavor. Do not use vegetables that show signs of decay, mold, or bruising. These defects may affect all pieces being dried.

2. Equipment

• Use clean, food-grade dehydration equipment or oven with drying trays or racks that allow for good air circulation.

 3. Prepare Ingredients

•  Thoroughly wash green chili peppers.
• To loosen skins, cut slit in skin, then rotate over flame 6-8 minutes or scald in boiling water.
• Peel and split pods. Remove seeds and stems.

4. Dry

• Arrange green chili peppers in single layers on drying trays.
• Dry at 140 degrees F (60°C) in an oven or dehydrator.
• If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion. Dried chili peppers should be crisp, brittle, medium green color.
• Total Drying Time: 12-24 hours in a dehydrator (may take up to twice as long in a conventional oven) 
• Condition green chili peppers by placing cooled, dried vegetables loosely in large plastic or glass containers, about two-thirds full. Lightly cover and store in a warm, dry, well-ventilated place for four to 10 days. Stir or shake containers daily to separate pieces. If beads of moisture form inside the container return chili peppers to drying trays for further drying, then repeat the conditioning step.

5. Store

• Store small amounts of conditioned dried vegetables in moisture-vapor-proof containers or bags.
• Label packages with name of product, date and method of pretreatment and drying.
• Store in a cool, dry, dark place or in the refrigerator or freezer.
• Properly stored, dried vegetables keep well for six to 12 months.
• Discard foods that have off odors or show signs of mold.

6. Using Dried Vegetables

• Dried vegetables can be eaten ‘as is’ as a snack or part of a meal.
• Adding dried vegetables directly to soups and stews is the simplest way to rehydrate vegetables.