Start with ripe, flavorful peppers. About 8 sweet peppers like red bell peppers are great for mild paprika.

Wash the peppers thoroughly and dry them.

Remove stems and seeds, then slice the peppers into thin strips. Peppers with thin walls will dry faster, but even thicker-walled peppers like bell peppers work with a little extra drying time.

Three Ways to Dry the Peppers

Dehydrator Method. Arrange the peppers in a single layer on dehydrator trays. Set the temperature to medium heat and dry for 8–10 hours until the peppers are brittle.

Oven Method. Spread the peppers on a baking sheet. Set your oven to its lowest setting, leaving the oven door slightly open for air circulation. Check periodically to ensure even drying.

Air Drying. Hang the peppers in a dry place with good ventilation. This natural method can take several weeks but is energy-efficient and preserves their flavor.

For homemade smoked paprika, use an outdoor smoker with oak wood or cherry wood chips. Smoke the peppers at low heat for a couple of hours before fully drying them. This adds a rich, smoky flavor perfect for spice blends like barbecue rubs.

Once completely dried, grind the peppers into a fine powder using a spice grinder or food processor. Work in small batches for an even grind. If needed, pass the ground paprika through a fine-mesh sieve to remove any larger pieces.

Transfer your paprika to an airtight jar or spice container. Store it in a cool, dry place to preserve its flavor and vibrant color. Properly stored, your homemade paprika will last for up to a year.