How to Dry Habanero Peppers

By Jon Stefansson

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 of preserving the fruit's intense flavor and heat for later use in stews, chillies or other recipes that could use a little kick. Grinding dried Haberneros into flakes or powder is a sensible way of maximizing your harvest if you grow your own chillies. Ristras, a bunch of peppers hang-dried using a needle and thread, provide an attractive, space-saving alternative to standard rack drying.

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Wire Rack Drying

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Step 1

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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Step 2

Arrange the peppers on a wire rack so there is space between the fruit for air to circulate.

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Step 3

Place the rack in a dry, well ventilated room. Air must be able to circulate around and between the fruit.

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Step 4

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

Hang Drying (Ristras)

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Step 5

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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Step 6

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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Step 7

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

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Step 8

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.