Drying chili peppers is crucial for maintaining color quality, nutritional value, and economic viability. However, inconsistent drying methods, particularly traditional sundrying, pose challenges in developing countries, where exposure to adverse weather conditions can lead to uneven drying, mold growth, and economic losses. Blanching, a high-temperature pre-treatment, can mitigate these issues by preserving vitamins and color through enzyme inactivation, thus enhancing the suitability of sun-drying in resource-limited settings. This study quantified variations in drying times among different methods, evaluated color changes using ASTA color value, and analyzed nutritional alterations, including vitamin C, E, and carotenoids. Results indicated that non-blanched sun-dried samples developed mold within 5 days, whereas blanched and hot-air dried samples achieved a moisture content of 14% without mold issues. ASTA color values showed no significant differences among methods. While non-blanched samples had higher vitamin C and total phenolic content, blanched sun-dried samples exhibited higher neoxanthin levels, despite having lower vitamin E and β-carotene. Overall, drying methods did not significantly affect carotenoid levels.