Dried Chillies
Let it be known — no jar on a supermarket shelf can quite match the fiery charm of freshly ground chilli. The aroma, the colour, the bold little kick... it’s like bottling a sunbeam with attitude.
And the best part? Making your own is wonderfully simple. All you need are chillies — just those — and a little bit of kitchen magic.
HOW TO DRY
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First, give your chillies a gentle bath — rinse them clean and pluck away their little green hats (stems, if we're being proper).
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Next, slice them as you wish — the smaller the piece, the faster the drying. Long, slender ribbons or tiny rings, it's all up to you. You may remove the seeds, but I like to leave mine nestled in — they hold a little more heat, and a lot more character.
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Lay your chillies out on your dehydrator trays like sunbathers at the beach — give them room to breathe! Each piece should lie freely, not piled, so the warm air can swirl all around.
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Set your dehydrator to 55°C (131°F) and let time do its quiet work. The chillies are ready when they feel leathery, dry, and just a bit papery — like something found in an old spellbook.
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Once dry, tuck your chillies into an airtight jar or container — glass is especially lovely. But don’t abandon them just yet! For the first week, give the container a gentle shake each day. This little tumble helps any lingering moisture distribute evenly, warding off the dreadful doom of mould.
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Stored properly, your dried chillies will keep their fire and fragrance for up to 12 months — a whole year of heat and colour, ready to liven up everything from soups to sauces to stories.