Chile de árbol
Method one: Air Dry
Lay out the chiles on a baking sheet or a plate. Turn every few days.
However, I find it’s best to string them and hang them on the sunny window (inside).
Ready when firm and dry. Typically a few weeks.
Method two: Oven Dry
Lay out the sliced chiles on a baking sheet.
Bake at 170F for 2-2.5 hours or until dry, turning a few times.
Method three: Food Dehydrator
See the instructions for your dehydrator.
Remove stems and crush in a food processor, then store as you would store spices.
Match made in Heaven:
Makes a great Hot Sauce.