What is the best method to dry chiles?
A. Depends on the variety. New Mexican varieties dry well in the form of ristras, hung in the sun or laid out in the sun. Other thick walled pods of different varieties, like jalapeo, are smoked to preserve them. Because the thick walls hold so much moisture, they are very hard to sun dry or even dry with dehydrators. Also, depending on whether they are partially dried on the plant or harvested while still succulent, moisture must be reduced to about 10-11% for proper storage. Large processors use dehydrators to dry pods. Temperatures for these dehydrators range from 140°-150° F. Q. Where does the “heat” reside in the chile pepper? Many claim it is ALL in the seeds. I have also heard that the capsaicinoids are stored in the membranes of the chile. A. Capsaicinoids are located on the membranes of chile or in the placental tissue which holds the seeds. Even though many people believe the seeds to be the hottest, seeds do not produce any capsaicin at all. During processing, they do absorb
