Dry extra chilies for use when fresh ones aren't available.
Drying chilies at home is an excellent way to preserve a bumper crop or farmers market surplus for use throughout the year. The process is simple using ordinary kitchen gadgets. If you don't have a dehydrator, do not stress -- an oven is all you need. When winter rolls around, you'll be glad to have chili peppers stored away to add spice and flavor to your dishes.
Instructions
1. Preheat your oven to 150 degrees Fahrenheit. Thoroughly wash and dry your chilies.
2. Slice the chilies in half. Remove the seeds if desired. Leave the stems on or cut them off, depending on your preference.
3. Lay the chilies with cut sides down on an a slotted oven rack or tray.
4. Place the tray inside the warm oven and allow the chilies to dry overnight or until dry and crackly.
5. Remove the tray from the oven and allow the chilies to completely cool. Store in an air-tight container for up to eight months.
Tags: allow chilies, oven allow, oven allow chilies