WetAir recipes

Dried hot peppers

Name: Dried hot peppers
Ingredients: hot peppers 620 g

Brittle hot-pepper pieces for dishes and seasonings.

Hot peppers call for gloves and good ventilation, and only prepared unseasoned halves belong on the tray. Check one cooled piece for doneness.

Author: WetAir editorial team Last reviewed: 2026-08-20 Published: 2026-08-20

For a first try, prepare a small batch of “Dried hot peppers”: even pieces are easier to space well and check without rushing.

Recipe at a glance
Temperature	Dehydrator stage: 60 °C / 140 °F
Ready when	Once cooled, the food should be dry, brittle or tough as appropriate to its structure, with no visible moisture inside. Elapsed time alone does not prove completion.
Compatible models	WetAir WFD-K1000S, WetAir WFD-K700BSS

Ingredients

Prepare
Choose fresh sound peppers without soft or mouldy areas and wash them thoroughly.
Remove the stems, seeds and inner membranes without touching your face while working.
Cut the peppers into even rings and use the hot-water treatment described in the shared guide.
Arrange and dry
Arrange the prepared pieces in one layer without overlap and leave clear paths for airflow.

Leave space between pieces so air can move freely around them.
Select the temperature shown in the table above and do not overload the trays.
Cool a separate sample and continue drying until no visible moisture remains inside.
Check and cool
Once cooled, the food should be dry, brittle or tough as appropriate to its structure, with no visible moisture inside. Elapsed time alone does not prove completion.

Check the texture on a separate piece after it cools briefly.
Move the finished pieces to a clean rack and let them cool completely before packing.

Store it airtight in a cool, dry and dark place and check the container for condensation or mould.

Let the whole batch cool completely before closing the container.

Pack the dry food airtight and keep it away from heat, light and moisture.

Use small portions in soups, stews and homemade seasonings.

Sources and evidence

What is an easy way to start a first batch of “Dried hot peppers”?

Prepare a modest amount and leave clear space between the pieces so changes in texture are easier to follow.