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There are several ways to dry peppers: in a food dehydrator or
oven, or simply air drying them. All are easy to do, but require a little
patience as the process can take several days up to several weeks.
 If drying in
a dehydrator or oven:
Slice the peppers in half and remove the stem, seeds, and
membranes.
Lay the pepper halves cut side down on the wire racks in a single
layer.
Set the oven or dehydrator to 100-135 degrees F and let dry for
several days.
If drying hot peppers, be sure to do it in a well ventilated area
as the fumes can be quite strong.
If air drying:
Leave the peppers whole with stems attached.
String the peppers together using a sharp needle and strong
thread or fishing line. Be sure to leave enough space between the
peppers for good air circulation.
Hang the string in a warm, dry place. Direct sunlight is
best.
It may take several weeks for the peppers to dry thoroughly, but
they will be more colorful than those dried in an oven. Hot peppers
will also be hotter because the seeds will be intact.
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