Whether you prefer them as a smoky powder or crunchy flakes, dehydrated jalapenos add a new dimension to a wide range of dishes – from salsas and dressings to meats and vegetables.
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You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
By removing the moisture from these fiery green peppers, we intensify their natural heat and concentrate their robust flavors.
Dehydrated fruits and vegetables are a great way to preserve those extra goodies overflowing your garden this year. Enjoy more treats by trying my Homemade Dehydrated Limes and sweet Dehydrated Strawberries.
Ingredients
- Fresh Jalapenos- Choose fresh jalapeños that are firm and free from any signs of wilting or soft spots. Fresh jalapeños will have better flavor and maintain their color during the drying process.
Tools needed for this recipe
- Dehydrator
- (optional) Air Fryer
- (optional) Oven
How To Make Dehydrated Jalapenos
Begin by washing the jalapeños thoroughly under running water. After washing, dry them completely using a clean towel or paper towel.
Once dried, put on a pair of gloves to protect your skin from the spicy jalapeño juice. Slice the jalapeños into thin rounds, about ⅛th to ¼th of an inch thick. If you prefer less heat, feel free to remove the seeds.
Dehydrator Instructions: If using a dehydrator, place the jalapeño slices on the trays without overlapping. Set your dehydrator to 135°F (57°C). Dehydrate the jalapeños for 8-12 hours or until completely dry and brittle.
Air Fryer Instructions
- Using the dehydrator functions, set the temperature to 135 degrees Fahrenheit (57°C) and place the jalapeño slices in the air basket.
- Dehydrate at 135°F for 4-6 hours. Take note that the air fryer won’t hold as many jalapeño slices. Follow your air fryer's instructions for the best dehydrator temps and times.
- Once the jalapeños are fully dehydrated, let them cool completely. After cooling, store them in an airtight container in a cool, dry place. Properly stored, they should last for several months.
Oven Instructions
- If you're using an oven, preheat it to its lowest setting, which is usually around 175°F (79°C). Arrange the sliced jalapeños on a baking sheet lined with parchment paper, ensuring they don't overlap.
- Place the baking sheet in the oven, and prop the oven door open slightly to allow moisture to escape. This helps prevent the jalapeños from cooking instead of dehydrating.
- Dehydrate the jalapeños for 3-4 hours or until completely dry and brittle. Make sure to keep an eye on them to prevent burning.
Instructions for Jalapeño Powder
Before you start, I highly suggest using a mask, gloves, and goggles as the smell of grinding dried jalapeños can be overpowering.
- Place your dehydrated jalapeños into a spice grinder or a high-powered blender.
- Grind the peppers until they become a fine powder. You will still have some larger pieces.
- Pour the powder through a sieve.
- The pieces remaining in the sieve can be used as jalapeño flakes while the powder can be used as jalapeño powder. Store your jalapeño powder in an airtight container in a cool, dry place to maintain its freshness.
Expert Tips
- Uniform Slicing: Slice the jalapeños evenly to promote consistent drying. Thin slices will dehydrate more quickly and evenly than thicker ones.
- Seed Removal: If you want milder dehydrated jalapeños, remove the seeds and membranes, as they contain most of the pepper's heat. Alternatively, if you want spicier dried jalapeños, leave the seeds in.
- Thick-Walled: Jalapeños with thicker walls are better suited for dehydration as they will hold their shape and texture better during the drying process.
- Color: Choose jalapeños that have a vibrant green color. Avoid those with yellowing or blemishes, as they may not dehydrate well or could develop off-flavors.
How To Store Dehydrated Jalapenos
To store dehydrated jalapeños, place them in an airtight container or a resealable plastic bag. Store the container in a cool, dry, and dark place to maintain its flavor and shelf life. When stored properly, they can last for several months.
FAQ’s
Dehydrated jalapeños can be used in various dishes to add a mild to medium level of spiciness and a concentrated pepper flavor. They are commonly used as a topping for pizzas, salads, soups, and tacos. You can also crush or grind them to make homemade jalapeño powder or flakes for seasoning and spice blends.
Yes, the same method can be used for dehydrating other pepper varieties like serrano peppers, cayenne peppers, or bell peppers. Adjust the drying time according to the thickness of the slices and the pepper's moisture content.
Yes, you can air-dry jalapeños in a sunny, dry, and well-ventilated area. Simply string the sliced jalapeños on a thread or use a food dehydrator tray with holes to let air circulate around them. This method will take a longer time compared to using a dehydrator or oven.
Notes
- These dehydrated jalapeños will be even spicier than fresh ones. To use them, you can rehydrate them by soaking them in water, or grind them up to use as a spicy powder in your recipes.
Looking for more dehydrated recipes? Try these out:
If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Dehydrated Jalapeños
Ingredients
- 1 lb jalapenos
Instructions
- Begin by washing the jalapeños thoroughly under running water. After washing, dry them completely using a clean towel or paper towel.
- Once dried, put on a pair of gloves to protect your skin from the spicy jalapeño juice. Slice the jalapeños into thin rounds, about ⅛th to ¼th of an inch thick. If you prefer less heat, feel free to remove the seeds.
- Dehydrator Instructions: If using a dehydrator, place the jalapeño slices on the trays without overlapping. Set your dehydrator to 135°F (57°C). Dehydrate the jalapeños for 8-12 hours or until completely dry and brittle.
Oven Instructions
- If you're using an oven, preheat it to its lowest setting, which is usually around 175°F (79°C). Arrange the sliced jalapeños on a baking sheet lined with parchment paper, ensuring they don't overlap. Place the baking sheet in the oven, and prop the oven door open slightly to allow moisture to escape. This helps prevent the jalapeños from cooking instead of dehydrating. Dehydrate the jalapeños for 3-4 hours or until completely dry and brittle. Make sure to keep an eye on them to prevent burning.
Air Fryer Instructions
- Using the dehydrator functions, set the temperature to 135 degrees Fahrenheit (57°C) and place the jalapeño slices in the air basket. Dehydrate at 135°F for 4-6 hours. Take note that the air fryer won’t hold as many jalapeño slices. Follow your air fryer's instructions for the best dehydrator temps and times.
- Once the jalapeños are fully dehydrated, let them cool completely. After cooling, store them in an airtight container in a cool, dry place. Properly stored, they should last for several months.
