1 Zone / 16 Tray / 2.56m² Tray Areaview
- Wash jalapenos in cool water and dry with paper towel.
- Cut pepper stems off with a sharp knife. Cut in half lengthwise; remove and dispose seeds.
- Chop up the peppers then spread on dehydrator trays in a single layer. Dry at 125°F (52°C) for 12-18 hours or until dry enough.
- Pour the dried pepper into a mason jar and cover the lid tightly or store in a freezer bag.