Freeze or dry chili

If you have more chilies than you can use, there are two effective methods for extending their shelf life: freezing and drying. Both methods preserve the flavor and allow you to use chilies year-round.

In the major chili-producing countries, such as India, chilies are sun-dried by placing them in a sunny and airy place. In Mexico and many South American countries, chilies are often seen strung on strings in vines – so-called ristas. It looks fantastic and is used as decoration in kitchens, on terraces and other places where gastronomy thrives. In countries where the sun doesn't help much, hot air ovens, drying cabinets or dehydrators are used.

dehydrator


 Freezing chilies

Freezing is a quick and easy method that requires minimal preparation.

  • Rinse the chilies thoroughly and remove the stem.
  • Place the chilies whole in a freezer bag or airtight container.
  • When you need to use them, they can be grated directly from frozen on a grater.

The advantage of freezing is that the chili's texture and flavor are well preserved, even after long-term storage.

Drying chilies

Drying is a method that both preserves the chili and makes it easy to use as a spice. The method is not just reserved for chili – you can also use it to dry other fruits such as apples, pears or tomatoes, making healthy and long-lasting snacks.

How do I do it?

  1. Selection:
    Chillies for drying should be ripe and in good condition. Select the best chillies and discard any that are damaged. If you are drying whole chillies, be aware that thick-skinned varieties can go mouldy unless they are cut open.
    Thin-walled chilies naturally dry faster, while thick-skinned varieties should always be cut into smaller pieces to get more surface area/drying surface.
  2. Sorting out seeds:
    The seeds may have a slightly bitter taste and discolor the powder. You can choose to remove them or keep them. The seeds have little potency and only add bitterness. Some people like it, others don't.
  3. Preparation:
    Cut the chilies into smaller pieces if you want to use them as powder or flakes. Remember to keep the seed pod (the white part at the top of the chili) that holds the seeds, as it contains a large amount of the capsaicin.

  4. Dehydrator – the safest method :
     Using a dehydrator is the best and most reliable method.
    Set the temperature between 50-60°C and dry the chilies for at least 24 hours.
    A moisture content of 8% in the chili powder is ideal. This ensures a beautiful color, long shelf life and optimal flavor.

  5. Oven drying: If you don't have a dehydrator, oven drying can be a good alternative.
    Dry the chilies at 50-70°C for 6-12 hours with the oven door slightly open for air circulation.

  6. Cord drying:
    Poke a hole in each chili with a coarse needle and string them onto a strong string.
    Hang your chili vine in a dry place with good air circulation for 2-3 weeks. This method is difficult to practice in Denmark and the danger is that your chilies will mold before they dry.

    Uses of dried chilies:

    Dried chilies are some of the most useful spices:

    • Chili powder: Grind the chilies very finely into a powder.
    • Chili flakes: Crush the chilies coarsely so they can be sprinkled on dishes.
    • Whole/Half Chili: Keep the chilies dried and store them in a jar, and grind them when you need them.

    Drying other fruits:

    Drying isn't just for chilies – the method also works great for other fruits like apples, pears, chips or tomatoes. Dried apples make a great snack, while dried tomatoes can be stored in oil and used in salads or pasta dishes.

    Get the most out of your dehydrator

    A dehydrator opens up exciting experiments with flavor and texture. Here are other ideas for how you can use it:

    • Chips : Make crispy chips from bananas, apples, kale – or even potato peels.
    • Bacon : Perfectly crispy bacon without any grease splatter in the kitchen.
    • Fruit snacks : Dry chewy fruits like pineapple and apples – ideal for Friday snacks or muesli.
    • Granola/muesli : The dehydrator ensures a crispy and delicious result without the risk of burnt ingredients.
    • Nuts : Make salted or roasted almonds as a snack.
    • Spices : Get more intense flavor by drying herbs or whole chilies.
    • Crispbread : Make coarse, homemade crispbread – try using insect flour, for example.
    • Beef jerky : Perfect snack for meat lovers.
    • Dog snacks : Dry leftover meat or make treats with eggs, peanut butter, and oatmeal.

    Your dehydrator makes it easy to make everything from healthy snacks to gourmet side dishes!


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    If you don't have the courage to dry your chilies yourself, I have dried various chilies for you, which you can find here .

    dried chili