Chile pepper powder
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Fresh chile peppers dried until brittle, conditioned and ground into your own chile powder.
Ingredients
- 1 pound fresh chili pepper pods
Equipment
- dehydrator
- spice grinder
- airtight jar
Directions
- Wash and dry the peppers. Use only fresh ones and throw out any that show signs of rot.
- Put on gloves and take off the stems. Cut thicker peppers into rings and thinner peppers in half (whole peppers take far longer to dry).
- Lay them out evenly on the dehydrator trays so the heat can move around them.
- Set the dehydrator to 135-140 degrees F, or to the temperature the manufacturer recommends.
- Dry for at least 5 hours and up to overnight (often longer, depending on how thick the walls are and how many you have). If they are not completely dry, give them more time.
- When dry, grind them to a fine powder in a spice grinder.
- Keep in bags or containers somewhere dark, like a pantry.
Notes
Safety: wear gloves; pepper oils burn skin and the pain can last; keep hands away from eyes. Drying hot peppers releases fumes and odor (run the dehydrator in a garage or outdoors); let ground powder settle before opening the grinder lid. Dry the peppers fully (brittle, they snap) and condition them in a closed jar several days before grinding.
Nutrition
Serving: 45g | Calories: 114kcal | Carbohydrates: 29g | Protein: 4.7g | Fat: 1.5g | Saturated Fat: 0.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 9.1mg | Potassium: 603mg | Fiber: 12g | Sugar: 0.3g | Vitamin A: 248IU | Vitamin C: 0mg | Calcium: 201mg | Iron: 4.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 10 servings. Brands and portions vary, so use it only as an approximation.