• Select Your Peppers. Choose ripe peppers with vibrant colors. Sweet red peppers, boldog paprika peppers, or chili peppers are popular choices depending on your desired heat level and flavor profile. For hot paprika, add a few cayenne or poblano peppers to the mix.
  4 Medium Bell Peppers, Fresh peppers
• Wash and dry your peppers thoroughly. Remove the stems and seeds, and slice them into thin strips. Thinner walls dry faster, so this is a great option for an even drying process.

Dry the Peppers

• Dehydrator Method. Spread the pepper slices in a single layer on the dehydrator trays. Set the temperature to medium heat and dry for 8-10 hours until the peppers are crisp.
• Oven Method. Place the peppers on a baking sheet in a single layer. Set your oven to its lowest setting and leave the oven door slightly ajar for air circulation. Check every couple of hours, as drying time varies based on pepper thickness.
• Air Drying. Hang peppers in a dry place with good ventilation for several weeks. This method takes longer but preserves a natural depth of flavor.
• If you want homemade smoked paprika, use an outdoor smoker with oak wood or cherry wood chips. Smoke the peppers at a low temperature for a couple of hours before completing the drying process.
• Grind the Peppers. Once completely dried, grind the peppers into a fine powder using a spice grinder, coffee grinder, or food processor. For an even grind, work in small batches. Pass the ground paprika through a fine-mesh sieve to remove any larger pieces.
• Store Your Paprika. Transfer your homemade paprika powder into a spice jar, airtight container, or glass jar with a tight-fitting lid. Store it in a cool place, away from direct sunlight and humid environments, to maintain its beautiful color and fresh flavor.