How to Dehydrate Poblano Peppers
This is our step-by-step guide on how to dehydrate poblano peppers. Dehydrating poblano peppers is really easy to do. Many of our dehydrated camping meal recipes use peppers in one way or another. So it just makes good sense to dehydrate what you use day-to-day and have it on hand in your pantry for when it’s needed.
Equipment
- Removable fruit roll sheet insert (one for each dehydrator tray)
- Common kitchen tools (including cutting boards, chef's knife, spatula, mixing bowls, etc.)
- Canning jars with tight-fitting lids
- Desiccant packets for moisture control (optional)
Ingredients
- large poblano peppers
Instructions
Process the Poblano Peppers
- Fire-roast the poblano peppers on your grill over high heat. Blister and char the skin of the peppers.large poblano peppers
- Pull the fire-roasted peppers from the grill and steam them in a large mixing bowl covered with plastic wrap and a towel for 15 to 20 minutes.
- Remove the stem along with the seed pod from the peppers. Then, scrape off the blistered skin.
- Process the peppers by cutting them in half from top to bottom, then into strips, and finally into bite-sized pieces.
Prepare the Dehydrator
- Spread and layer the processed bite-sized pepper pieces on the removable fruit roll sheet inserts. If it’s too crowded, prepare another tray.
Dehydrate the Poblano Peppers
- To save some time, you can start dehydrating the poblano peppers by setting the initial drying temperature to 160 °F (71 °C) for 2 hours. Then dial the temperature back to 135 °F (57 °C) until dry, approximately 8 to 10 hours.
When are the Dehydrated Poblano Peppers Done
- Fully dried, the poblano pepper pieces will be hard, brittle, and snap in half when bent.
Equalizing and Conditioning the Dehydrated Poblano Peppers
- After a short cooling period, loosely pack the dried peppers into a clean, dry canning jar with a tight-fitting lid, leaving some headspace.
- Every day, for 7 to 10 days, check the jar for moisture. Roll the jar contents around and note any clumping or sticking. If seen, put it all back on the dehydrator for several more hours.
- If you notice any mold at all, even the slightest bit, throw it all out.
Storing the Dehydrated Poblano Peppers
- Use appropriate-sized canning jars for storage. Depending on how well you dehydrate it and your pantry storage conditions, the dehydrated peppers should keep for at least 12 months.
- An optional food-safe desiccant packet will aid with moisture control and enable a longer shelf life.
- Attach or include a label describing the jar contents and the date the product was dehydrated. The label identifies the canning jar contents, and the date helps with the rotation schedule. A first-in, first-out rotation helps us to use items that have been on the shelf the longest, so we're using the oldest food first.
Notes
Drying times will vary depending on your dehydrator and environmental conditions. Refer to your dehydrator owner’s manual for recommended temperatures and times for dehydrating specific foods. Remember to use drying times as a guide.
Nutrition
Serving: 8gCalories: 20kcalCarbohydrates: 5gProtein: 1gSodium: 3mgFiber: 2g
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Tried this recipe?Let us know how it was!