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Chilies have different temperatures for dehydration. Does anyone knows what temperature to use for Tabasco and Habanero? And the duration of the process?

  • Do you own a dehydrator? or are you using an oven? – Batman Sep 16 '17 at 0:32
  • @Batman i bought a dehydrator but I usualy use an oven. – user54817 Sep 16 '17 at 2:32
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    If you want to be fancy, you can make a Chilli Ristra (the string of dried chilies). I've heard that jalapeños and other thicker fleshed ones require more care (or they rot), but if you're not in a humid area, it could save a lot of effort and oven time. You'll find instructions online. – Joe Sep 16 '17 at 14:14
  • @Joe thanks!!! Thats a good Idea!!! In wich Case i use the chili ristra? In fine dining? – user54817 Sep 16 '17 at 14:17
  • It has nothing to do with the type of dining ... it's fancy in that it's decorative and looks impressive if you give it as gifts. It's just a string of dried chilies that you can hang up in your kitchen (although, away from the stove or sink, so they don't re-absorb moisture). – Joe Sep 16 '17 at 15:47
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As Alton Brown teaches in an episode of Good Eats 'heat' is not the key to dehydration, but rather air flow (you can skip to about 12:00 in). What you need is the "Blow Hard 3000" (A Box fan and a stack of air filters, the cheap ones are fine). He recommended (and I have tried and was successful with a variety of meats & herbs, including pablano peppers) taking a stack (4-5) Heat and Air filters. For peppers (and many other applications) fast moving dry COOL air is better than heat.

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