How to sun dry millet peppers into dried chili peppers

Drying millet chili peppers into dried chili peppers requires four steps: cleaning, drying, flipping, and storage. The key is to maintain ventilation and dryness to avoid mold growth.

Choose fresh and plump millet peppers, and remove rotten or insect infested fruits. Gently rinse the surface dust with flowing water to avoid rubbing and damaging the skin. After washing, spread it on a bamboo sieve or breathable mesh rack, and place it in a well ventilated area with direct sunlight. Flip it two to three times a day to ensure even dehydration, and retract it at night to prevent dew from re entering. On a sunny day, expose the chili peppers to direct sunlight for five to seven consecutive days until they are completely dry and crispy. When the weather is humid or the light is insufficient, it is easy to cause mold growth. You can use a low-temperature slow drying machine instead. The temperature should be controlled at around 50 degrees Celsius for eight to twelve hours, during which frequent flipping is required. After drying, it needs to be cooled to room temperature and sealed for storage. It should be placed in a breathable ceramic jar or food grade sealed bag, with desiccant added and kept in a cool place. If local mold is found, the entire batch should be discarded and not edible.

Self made dried chili peppers should be regularly checked for moisture during storage. It is recommended to divide them into small portions to reduce the number of openings. Adjust the dosage according to the spiciness requirement during daily cooking, and people with gastrointestinal sensitivity should avoid eating on an empty stomach. Pairing with spices such as garlic and Sichuan peppercorns can enhance flavor, but hypertensive patients need to control their sodium intake. If there is an odor or darkening color after storage for more than six months, it should be stopped from consumption to ensure safety.