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Habanero peppers are among the hottest members of the chilli pepper family, typically clocking between 100,000 and 350,000 Scoville units, a widely recognized measure of chilli heat. By comparison, original recipe Tabasco sauce has between 7,000 and 8,000 Scoville units. Drying habanero peppers is a great way to preserve their intense flavor and heat for use in stews, chillies or other recipes that could use a little kick.

Wire Rack Drying

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Wash the peppers under cold running water, gently brushing away any dirt. Dab the peppers dry with a clean kitchen cloth.

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Arrange the peppers on a wire rack so there's space for air to circulate.

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Place the rack in a dry, well-ventilated room.

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Wait a few weeks. The peppers will slowly lose their moisture, giving you perfectly dried peppers.

Hang Drying (Ristras)

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Wash the peppers under cold running water, gently brushing away any dirt. Dab the peppers dry with a clean kitchen cloth.

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Pass the needle and thread through the stalk of the pepper, wrap it around several times and pass it through a second time. This pepper will be at the bottom of the ristra.

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Thread the needle and thread through each stalk, forming a stack as you work.

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Hang the ristra by the thread in a dry, well-ventilated area. The peppers will lose their moisture over the next few weeks, slowly turning brittle.

Tip

Snap on a pair of latex gloves to protect your skin from contact with the habanero juice.