[automatic slim]

Me and my wife usually grow an assortment of peppers every year, and usually wind up with more than we can use. We like anaheims, poblanos, some cayennes, and even habeneros.

I'd like to dry them out and maybe crush them up for spices. Before, the larger peppers would get moldy on the inside.

Anyone actually know what they're doing?

Thanks,

Slim

[KYHeirloomer]

Whether or not you can air dry chilies depends on ambient humidity, wall thickness of the specific variety, and space.

In the dry southwest, for instance, you see ristas all over the place, because the conditions are right for air drying. Even so, thick walled varieites like jalapenos are often problematical.

On the other hand, here in humidity-high Kentucky, even thin walled varieties, such as cayenne, can mold before they dry. So a dehyrator or other mechanical drying method is a better idea than air drying.

Smoke drying, of course, can be done irrelevent to humidity conditions. But for quantity drying, a pepper dryer is required. No big deal. You can buy them easily enough. Or even make your own from readily available materials.