To dehydrate peppers, cut them into 1/4-inch slices, and arrange them in a single layer on a food dehydrator tray. Turn the food dehydrator on, and set it to a temperature between 125 and 135 degrees Fahrenheit. Dry the peppers for four to 12 hours.
Alternatively, dry peppers in the oven by slicing them into 1/2 to 1-inch wide pieces. Place the pieces on a cookie sheet, and leave plenty of space between them. Dry the peppers in an oven heated to 110 degrees, drying for roughly three days. The peppers can take anywhere from 12 hours to four days to dry completely.
Start with fresh, ripe peppers, and wash them thoroughly before dehydrating. Cut the peppers into dices or strips. Consider using a food processor if you are processing large quantities of peppers at one time. If you are using a food processor, pulse the peppers just until chopped, taking care not to liquefy them. If you are handling hot peppers, wear gloves to protect your hands.
Store the dried peppers in airtight containers. Keep the containers away from sunlight and moisture. Use the dried peppers in soups, stews, chilli or spice mixes. Alternatively, use a coffee grinder to grind the peppers into pepper powder.