Chile peppers should be harvested for maximum colour, when the pods have partially dried on the plant, as the succulent red pods have not fully developed their colour. Pod moisture content from red chile peppers is between 65% and 80%, depending on whether they are partially dried on the plant or harvested while still succulent.

Oven drying is my preferred way to dry chiles because of cleanliness. In an oven there is little or no dust to settle on them bringing with it microbes that will cause spoilage when stored for long periods. No flies can land on them, no insects can lay eggs in them, no birds can peck at them and expose them to bacteria, mold and mildew. They also become drier. The air in an oven is much more dry than outside air, and the drier the chile the longer it will store and the better it will taste when finally eaten.

Rinse your ripened chiles, remove the stems, and put them in the oven for drying in the same metal screen mesh colander you gathered and rinsed them in. Don’t overheat your chilies. Set oven control at its lowest setting, but not below 140-150 degrees. If using an electric oven, wedge something heat proof between oven and door to allow a 1″ opening. Moisture from the drying food will vent through this opening. Close the door on a gas oven, this will cause moisture to escape via the exhaust gas flue.

Store the pods in zip lock or other air tight containers after they become crispy dry. Any remaining moisture in them may cause mold during storage. If you are drying for seeds, use the lower range of drying temperature so as not to kill your seeds.