Peppers, like all fruits and vegetables, after being removed from the mother plant have a limited duration of time, which varies according to the climatic conditions and how it is preserved.
The methods of conservation are varied, but if we are reading this guide means that we want to dry it, let's see what and how many methods of drying there are, what is needed and how to proceed.
This method is not very fast but it is one of our grandparents' most commonly used methods, how many of you have seen at house their bunches of peppers tied with string and hung on a nail on the wall for many months?
It's very simple, get a needle and thread and start to string the peppers from the petiole, or rather, the top of the sprig of the remaining plant that's attached to the pepper.
Now hang them in a dry, well-ventilated room (if there is too much humidity mold can grow) for at least 3 weeks.
The method consists in "cooking" the peppers with the sun's rays, it is very effective but you have to have some precautions as it takes at least 3-4 days, make sure there is a lot of sun, few clouds, it's very hot and the humidity is low, get help using weather forecasts and as soon as you have found good days proceed with the remaining guide.
Cut the peppers in half vertically, remove the seeds, and place them on a baking sheet with the skin facing upwards put them outside (garden, balcony) or on a window sill for at least 8 hours turning them every so often.
At sunset, cover them with a cloth to avoid annoying insects. The following morning let them dry again, turn them every 2-3 hours, all this for at least 3-4 days until you reach the desired drying point.
The method consists in drying the peppers in the oven at home, it is very fast and effective but not everyone prefers it because it is not "natural" drying and it is different than letting the chillies dry in the sun or by hanging.
We do not take any sides, it's just a matter of taste and preferences!
Cut the peppers vertically and place them on a baking sheet with the skin facing upwards. Meanwhile, preheat the oven to 75-80° C, for convection ovens 40-50° C.
When the oven has heated up, put the pan with the peppers inside and let them cook for at least 6-8 hours with the door slightly open so that the humidity can come out, turning them occasionally.
Consider that the cooking time varies according to the size of the pepper, so check them every so often and then as soon as the desired drying point is reached let them cool outside and conserve them somewhere.
Dried, preserved peppers placed in jars and kept in cool, dry places last for years!
Work with hot chillies outside, using protective clothing such as gloves, a mask, and goggles.
While working, do not touch mobile phones or other objects since you can leave traces of capsaicin on everything you touch, if you accidentally touch your eyes or mucous membranes, for example, you will feel a lot of pain.
In case of contact with eyes, rinse immediately with plenty of water at room temperature, for at least 4-5 minutes, consult a doctor if the burn persists.
The best method to dry the pepper and have a better flavor and taste is to dry it with an electric dryer, available on the net or in the best supermarkets.
The procedure is very simple, wash the peppers well, remove all the impurities, especially soil and dust, cut the pepper in half and place it in the dryer.
It usually takes 4 to 12 hours for proper drying. We know the product is ready when it becomes crunchy. If you wish to grind it later remember to remove the petiole.