How to Dry Poblano Peppers in the Oven and Store Them for Over 6 Months

You might have had an adobo taco or ancho sauce with your favorite Mexican dish. The fruitiness of the dish along with the smoky and peppery flavor always blew your mind. 

If you think about describing the taste, it would be a hint of cherry, fig, and prune with a little kick of heat. But none of those ingredients are used in the making of your Mexican dish, but something even greater and mindblowing.

The ingredient is Poblano peppers. They originate from the city of Puebla. Hence the name Poblano.

They are used in various dishes when they are unripe and dark green. But the most famous way to use them is by incorporating them into their dried state. Which gives the fruity tones.

Red ripen poblano peppers are used in any Mexican dish. Be it beans, curry, salsa, adobo, or ancho sauce. 

By now you will be wondering, it would be a great thing if you could dry them yourself. Well, we are going to tell you how to dry poblano peppers in the oven in this article.

How to Dry Poblano Peppers in the Oven | Step by Step Process of Drying

One of the main ingredients that give a Mexican dish its signature taste is the ancho chilies. Wonder how they are grown? We’ll tell you the secret behind it. When Poblano peppers are dried and stored, they are called ancho chilies. There you have it! You can sundry them, dry them inside, and use a dehydrator or anything to store them for later use. But the best way to dry them is using an oven. We will take you through the steps of drying your poblano peppers in the oven today.

There are a few things you will need before you start the drying process. Here are the things you will need.

• Poblano peppers.
• Paper towels.
• Baking tray.
• A knife.
• An oven.

After you have gathered everything, its time to start the drying process.

Step 1: Wash Your Poblano Peppers

You have to wash your poblano peppers thoroughly. Dirt, mud, or other elements will make the pepper go nasty if you dry it with them. So for better preservation, you should wash them thoroughly.

Step 2: Dry Your Peppers

After washing them, dry out your peppers with a paper towel. You can also use kitchen towels, but you will have to wash them afterward before using them again. Better using paper towels which helps you with the drying better and faster.

Step 3: Preheat Your Oven

Start preheating your oven to 100-150 degrees. Not more than that. We are not going to roast them but the peppers. So above that temperature, the peppers might start to burn or get cooked instead of drying.

Step 4: Slice Your Peppers

While your oven is heating, slice your peppers in half. There is no need to take out the seeds as when it is in the oven, the baking tray will catch them. So it will be a waste of effort to take out the seeds before drying them.

Step 5: Spread the Poblano Peppers onto a Baking Tray

Spread your sliced peppers onto a baking tray. You can use a baking sheet under them. But make sure they don’t stack on one another. It will not distribute the heat easily and some might get cooked from the stacking rather than drying.

Step 6: Put the Peppers in the Oven

Now it is the moment of joy and anticipation. Put your baking tray along with the peppers in the oven. If you don’t have a convection oven, you have to keep the oven door a bit open so that air can circulate. Convection ovens have extra venting fans that do the work. 

Step 7: Check on Them Occasionally

When the peppers are in the oven, check them every 30 minutes. Some of them will dry out faster than the other ones due to their size and thickness. Take out the dried ones and leave the rest in the oven. It normally takes 1 to 2 hours to dry a poblano pepper to dry in the oven.

Step 8: Cooling and Storing

When all your peppers are dried out, let them rest in a cool dry place. Do not put them in a jar while they are hot. This will make them develop fungi and the whole effort will be ruined. When the peppers are cooled down, you can store them in a glass jar. And they can be used for up to 6 months. 

So here you have it! Go crazy with blending your ancho chilies into your food. You can use them in stews, salsa, beans, taco sauce, and anything you want.

Frequently Asked Questions

How can I dry poblano peppers?

You can dry poblano peppers in many ways. You can string the peppers from their stem with a fishing wire and let them dry in your house where there is sunlight and air circulation. But remember the weather should not be humid. This will cause them to rot instead of drying. You can also sundry them with the same method outdoors. The best way would be using a dehydrator or an oven. Which takes less time and ensures the best quality ancho chilies.

How to preserve poblano peppers?

To preserve poblano peppers for a long time, you have to dry them out. That is the best way to go. If you don’t want to do that, you can also freeze them. Putting them in an air-tight container in the freezer keeps them good for up to a year. Also, you can boil and peel them to store in a jar. It will be good for use for up to a few months. But dried and frozen poblano peppers are usable for longer than pealed ones.

Can I dry out peppers in the oven?

Yes. Drying peppers in the oven is one of the easiest and most effective methods to store your peppers. Simply slice them in half and pop them in the oven at a 100-150 degree temperature. Within 2 hours, they will be dried.

How to dry whole peppers in the oven?

To dry whole peppers in the oven, you have to wash and dry them with a paper towel. Then place them on a baking tray and pop it in a 150-degree oven. Leave the oven door open slightly so that moisture can escape. This way the peppers will dry out rather than be cooked. Check them every 30 minutes and move them around a bit. It will take about 2 hours or so to dry out depending on their size.

Conclusion

Poblano peppers are a delicacy in any Mexican recipe. They are not as hot as jalapeno peppers. But have a fruity tone and a smokey flavor to them. Which gives the dish an extra dimension of taste. Not only for Mexican recipes, but you can also incorporate them into any savory dish you want. But make sure you dry them perfectly before storing them for long-term use. Otherwise, they will rot and it will be an epic fail.