welcome to the rustic garden today I'm going to quickly show you how to dry your hot peppers for hot pepper flakes that's what I use the cans for these are thin walled peppers and a whole trick I think to really drying them with maximum flavor is to leave these on the plan a little bit longer than you would no one really pick them just to use them this way in cooking so when you leave them on a plan a little bit longer don't get a little bit thinner a little bit more wrinkly and they won't be as plump and what you're doing is you're just kind of letting them dry on the plant get to the maximum flavor and pick them and they'll be a little bit easier to dry and again these are thin-wall peppers then while peppers just spread out on the sheet pans are perfect for putting down on a tray I just put a little aluminum foil on there these are my facing heaven peppers this is a pizza tray right here with some holes in the bottom again these are thin walled peppers leave them on the vine again until they're less plump and a little more wrinkly and thin and you're just going to dry them at a hundred and eighty degrees Fahrenheit now you want to stay at about 180 degrees Fahrenheit because you don't want it to get much hotter than that or the oils from the peppers will actually evaporate and sometimes they get too hard back to hot and actually start crisping up your pepper you don't want that burn taste so 180 degrees now thicker wall peppers like cayenne peppers I do slice those up and dry them slice them nice and thin if you put the whole pepper in there the walls are just too thick you're gonna take forever to really dry I'll talk about how long they take to dry in a second and then I'll also show you what they look like when they're finally dried in how I store them so I just take the jalapenos cut them gently shake them in the bowl a little bit let the seeds drop out you don't want to send the seeds in there and then I use these for cooking in different ways but I'm just saving really the jalapeno rings nice and dried let's spread them out and again they go into an oven of about 180 degrees and they're gonna have to stay in there anywhere from four to eight hours depending on how thick the pepper is how much moistures moistures are first and really the humidity of your general area so it's good to bear it so 180 degrees I'm gonna put these in the oven then I'll show you what they look like dry how I crush them up and then how I store them so after 48 hours your peppers will be dry these are the facing heavens I just store them in a ziplock bag and I use them right out of the bag just like this I'll take one out crush it over pasta whatever I'm using it in the jalapeno rings you can store like this in a ziploc bag and just drop them into the sauces or whatever you're doing or you can actually pulverize your hot peppers down with a coffee grinder just do it outside or you know in a place where the dust isn't gonna get everywhere and cause problems for people and then you can just use that powdered hot pepper in your sauces or however you want to use it now for the Cayenne you can store them just like this if you want what I do is once dry break the tops off you don't want to eat those put them in a ziplock bag and then you just crush them up and you get the idea you would break it down until it's nice fine flakes and you have your crushed red pepper for your pasta dishes and however you want to use them now if you're concerned again that 180 degrees is too high just turn the temperatures down in your oven it'll take longer for them to dry out if you don't have a lower setting open your door up just a little bit that will bring the temperature down and that will help slow the process down if you want them to be a little more redder maybe you're concerned that oils are evaporating out however you want to do it but this is the best way to do it it gets done pretty quickly and again 48 hours depending on your temperature setting hope you enjoyed the video please check out my si shop at WWE rested garden com thanks