Recipe Details
Dehydrated diced jalapeños are a compact flavour ingredient that adds moderate heat and fresh pepper character to backpacking meals without adding significant weight. When properly dried, they store well and rehydrate quickly in soups, rice dishes, pasta meals, and skillet-style trail recipes.
Prep Time
10min
Cook Time
4h
Wait Time
10min
| Characteristic | Details |
|---|---|
| Difficulty: | Easy |
| Cost: | Fairly Low Cost |
| Category: | Dehydrated Ingredients |
| Seasons: | All |
Ingredients
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Jalapenos
| 325 grams | Fresh Jalapenos (prepped) |
Dehydrated Jalapeno Peppers Directions
Dicing the peppers before dehydration allows them to distribute evenly through meals and improves hydration speed compared with sliced peppers. Removing some of the inner ribs helps create a balanced heat level suitable for a wide range of trail recipes.
This recipe explains how to prepare and dehydrate diced jalapeños so they dry evenly and perform reliably as a flavour ingredient in backcountry cooking.
Step 1:
Wash the jalapeños thoroughly under cold running water to remove surface dirt.
Step 2:
Trim the stems from each pepper and slice them lengthwise.
Remove approximately half of the inner white ribs to moderate the heat level while retaining flavour.
Seeds may be removed or left in place depending on the preferred spice level.
Step 3:
Dice the jalapeños into small pieces, or use a food processor to pulse them.
Uniform and small pieces improve drying consistency and rehydration performance.
Step 4:
Arrange the diced jalapeños evenly on dehydrator trays in a single loose layer.
Avoid overlapping pieces to maintain airflow and promote even drying.
Step 5:
Dry at 125°F (52°C) for approximately 4 hours.
Drying time varies depending on humidity, tray loading, and dehydrator performance.
Step 6:
The jalapeños are fully dried when they feel leathery to brittle, and no internal moisture remains when squeezed.
Step 7:
Allow the dried jalapeños to cool completely at room temperature before packaging.
Step 8:
Store in airtight containers in a cool, dark location for long-term storage.
Recipe Notes
- Batch size
This batch used 325 g (11.5 oz) of prepared jalapeños after trimming stems and removing part of the inner ribs. - Finished yield
After dehydrating, the jalapeños weighed 17 g (0.6 oz). - Water removed
A total of 308 g of water was removed during the dehydration process. - Number of servings
Serving sizes are based on the fresh equivalent weight. One serving equals approximately 1 tablespoon (14 g) fresh jalapeños. - Dried serving size
Each serving equals approximately 0.75 g of dried jalapeños. - Rehydration
Each serving requires approximately 1 tablespoon of water. - Preparation method notes
The inner white ribs of jalapeños contain most of the pepper’s heat. Removing some of the ribs produces a balanced heat level suitable for most trail meals, while keeping all ribs increases heat intensity. - Usage suggestions
Add diced jalapeños to rice dishes, pasta meals, soups, chili, beans, couscous meals, and skillet-style trail recipes to increase flavour and moderate heat. - Storage
Store in airtight containers in a cool dark location. Vacuum sealing improves long-term storage stability. - Further reading
Ultimate Guide to Dehydrating Food for Backpacking
Nutrition facts
Serving size 1 Tablespoon vegetarian Vegan gluten free lactose free
Per Serving
| Kcal: | 4 kcal |
| Fibers (g): | 0.5g |
| Sodium (mg): | 1mg |
| Carbs: | 1g |
| Sugar (g): | 0.5g |
| Proteins: | 0.25g |