How to sterilize Ancho chiles?

Microwave.

 

To sterilize, you should use an autoclave...

If you merely want to sanitize them, I am not sure...

That said if I were you I'd add them in the secondary to a finished beer... The pH and alcohol will likely keep infection risks to a minimum...

 

Maybe. Depends on your microwave. Nuke em until they're sizzling...
You can toss them in boiling water for a couple minutes to achieve the same result, but you'll end up losing some of their flavor to the water. A microwave will not sacrifice any flavor and it will heat the peppers all the way through, in a timely fashion. Essentially, you're looking for the ancho to reach about 150 for the better part of a minute to be sure you kill anything unwanted.

 

I've never done this but this just reminds me of using oak, where a lot of people will sanitize the cubes/chips by boiling in a little bit of water and then just add the oak and water to avoid losing the flavors. Maybe that could work here too? Bring water up (not sure I'd boil) to 180 or so and then leave for a few minutes, then just add the water with the chilies in the fermentor?

 

Yup. Just enough water create plenty of steam, and a tight-fitting lid. That would work.

 

Vodka, shouldn't impart any flavors and it'll kill any nasties.

I just brewed for the second time my Habanero Chocolate Imperial stout, but I actually add the habaneros chopped (seeds and all) to the last 10 min of the boil and melt down then boil the bakers chocolate the full 60 min of the boil to break down as much of the oils as possible. It's a wonderful beer and the early pre-yeast samples were like drinking hot cocoa with a little heat (going to be perfect for the chilly evening for Darkness Day this year).

 

It's a dried pepper going into a liquid with a low pH and some alcohol in it. Just throw it in there.

 

I usually roast most dried peppers varieties. It brings out a nice flavor and aroma. Definitely check it out. Roast them in a single layer at 300 for about 5 minutes. Personally, I usually roast them at 350F for about 3 minutes, but I add them to the boil for big Imperial stouts. You are wanting to sanitize them, so you need to make sure that the pepper gets to 165F or so without burning them. The heat transfers to them very quickly. You should experiment a bit because roasting influences the flavor in a nice way, but if they get too hot they give off a terrible odor. If that happens you've spoiled that batch of peppers.

BTW - I'm sorry, while I've never actually tried a microwave...that sounds disgusting to me.

 

You could remove some of the beer, boil them in that then chuck it all in?

 

Would you be adverse to sharing this recipe?

 

Roast, freeze, dryhop (with chilis)...repeat : )
Just handle carefully/cleanly throughout the process and you'll be fine