How to Dehydrate Habaneros:

Dehydrated habanero peppers are both versatile and easy to make. They will store for years if stored properly. Use these dehydrated peppers in soups and stews, or bake with chicken or other recipes for a real kick. Cut with scissors into flakes or powder to add a spicy flare to almost any dish. Powder them for homemade dry rub concoctions. You can even pickle them (see video below)!


  • Rinse and pat dry. Use gloves and avoid touching your eyes when handling.
  • Horizontally slice into 1/4 to 1/8 inch thick slices.
  • For whole peppers, use a knife to make a couple slits/holes then dehydrate for 24-48 hours.
  • Evenly spread on your dehydrator tray, and dehydrate at 125 degrees Fahrenheit for 10-12 hours.
  • Store in a vacuum and Mylar bag for later use in recipes

Dryness Check:

A properly dehydrated pepper will “click” when dropped on the table. Pepper slices will feel dry to the touch, and can be easily broken or cut with scissors. When you shake whole peppers, they will rattle from the seeds, and that’s how you know they are dry enough! If yours do not feel this way, just put them back in the dehydrator for a few more hours!

Other Tips:

Dehydrated peppers won’t wilt and spoil in your crisper. Store them for years in a jar or vacuum bag, and use when you need!



For the full A to Z food dehydrating guide, get our cookbook!