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Drying Chile Peppers

Chile peppers should be harvested for maximum colour, when the pods have partially driedon the plant, as the succulent red pods have not fully developed their colour. Pod moisture

content from red chile peppers is between 65% and 80%, depending on whether they are

partially dried on the plant or harvested while still succulent.

Dehydration temperatures range from 140-150 degF (60-65 degC), but higher temperatures

may be used in the initial stage of drying, if moisture content is high. Chile peppers are dried

to 8-12% moisture. The ratio between fresh weight of peppers and the final dry pods is about

5:1.

Methods of drying

Chile peppers may be sun dried, with or without a solar dehydrator, (an effective solar

dehydrator is the shelf above the back seat of a car), in a gas or electric oven or with a

portable electric dehydrator. Dehydrators with thermostats provide better control over poor

weather conditions and food quality than sun drying.

Sun drying

Prepared foods are placed on drying trays. Stainless steel screening and thin wood strips are

good materials for home-constructed drying trays. As aluminum screening reacts with acids inthe fruit, it is less desirable.

Do not use galvanised metal, copper, fiberglass or vinyl screening.

Place trays of food away from dusty roads and yards. Elevate them at least 1" above the table

with spools or bricks to allow good air circulation below the food. Cover the peppers with a

muslin or cheesecloth tent to protect them from insects. Place vegetables in the shade to

prevent excessive colour loss.

To destroy insects or their eggs that may be on sun-dried foods and to remove additional

moisture in thicker pieces, heat foods first in a 150 degree oven for 30 minutes.

Oven drying

Convert oven racks to drying racks by stretching muslin or cheesecloth across the oven rack.

Secure with toothpicks or long sewn stitches. Alternate trays in the oven periodically to assure

an even drying.

Set oven control at its lowest setting, but not below 140-150 degrees. If using an electric

oven, wedge a pot holder between oven and door to allow a 1" opening. Moisture from the

drying food will vent through this opening. Close the door on a gas oven, this will cause

moisture to escape via exhaust gas flue.

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Dehydrators

There are two types of dehydrators: solar and electric. For each type of dehydrator, prepare

food and place on racks. If using a solar dehydrator, adjust the position of the food throughout

daylight hours to keep in direct sunlight. When drying chile peppers, select the freshest pods(and ideally ones with colour streaks), wash them, remove any damaged areas that have cuts,

breaks or spoil spots. Cut into even pieces.

Follow manufacturer's instructions for the electric dehydrators. When purchasing an electric

dehydrator, select one that has a thermostat to regulate temperature and a fan to circulate air.

Do not blanch chile peppers.

For green chile peppers: Wash. To loosen skins, cut slit in skin, then rotate over flame 6-8

min. or scald in boiling water. Peel and split pods. Remove seeds and stem.

Do not try and dry chiles indoors on their own. This will lead to a black mould forming on

the inside of the pods.

Drying red peppers

How do you dry red chile peppers ? Cut the entire whole chile plant at its base or harvest

individual peppers and string them from the stem ends onto a strong thread (which is known

as a Ristra). Hang up to dry in a cool, dry, airy place.

Drying New Mexican Chiles, tied into Ristra's

Dave DeWitt @fiery-foods.com

How to make Ristra's

http://www.fiery-foods.com/dave/nmpep.htmlhttp://www.fiery-foods.com/dave/nmpep.htmlhttp://www.fiery-foods.com/dave/nmpep.html

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A ristra is the long strings of chiles that you see outside houses all over New Mexico

in the autumn. They are pretty easy to make and several hanging around the

house/office will definitely mark you as a true chile-head.

You will need about four or five pounds of fresh, red, (or just starting to turn red)

chiles; New Mexico type pods are the easiest, but you can also use Poblano, Cayenne,Tabasco, or even Serrano if you want to make a midget ristra. Don't use green chiles;

they are too immature.

If the chile still has a slight green colouration, put it in a cool, dark and well ventilated

place for two or three days to help it to mature. This will help it finish ripening and

turn it a bright red. You will also need a ball of light cotton string and some heavier

wire or twine.

Tie clusters of three pods together with the cotton string by holding them by the

stems and wrapping the string around two or three times. Loop the string under one of

the chile pods and bring it up between the peppers (back towards the stems).

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Make a half-hitch and place it over the stems and pull snugly. Continue along the

string tying sets of three peppers, spacing them at 3 to 4 inches apart if you can,

(further apart is OK). If the string gets too heavy or unwieldy, then break it and start

again with a new string.

Now attach the twine or wire to a rafter, door top or horizontal support. Make a loopin the end to keep the chiles from sliding off, then, starting at the bottom, braid the

string of chiles around the twine.

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Use the twine as one strand, and braid (twist) two of the chiles around it. Keep

pushing the center of the chile string down to insure a tight fit and spread the chiles

evenly around the center. You should have at least three chile peppers on each 'layer'

of the ristra.