Preserving your excess chilies by drying them couldn’t be easier, here’s how we do it.
First select your chilies for drying, it’s best to use ones that are in good condition with no blemishes.
Find yourself a large needle and a good length of thread and push the needle and thread through the stalk of each chili. your chilies are now ready to hang for drying.
Hang your chilies in a dry spot, we hang ours in the pantry, for at least three weeks. They can then be stored in an airtight container until you need them. To use this method of drying, you need to live somewhere that is not too humid, as this may make your chilies go mouldy. If it’s too humid where you are, you can also dry them in the oven. cut them in half and remove the seeds. Place the cut sides down on a baking sheet. place in the oven for six to eight hours, they are ready when they start to turn brown.
What temperature would the oven be on? I live in Florida. Humidity capital.
I would go with about 120 F for 10 to 12 hours. Keep the heat nice and low because you’re drying them, not cooking them. A fan assisted oven is best, although a conventional oven will work:)