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Nutrition Facts

Serving Size 1 jar 181g

Recipe makes 1 jar)

Calories 0
Calories from Fat 0 (0%)
Amount Per Serving %DV
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.0g 0%

how is this calculated?

Oven Dried Hot Peppers-Flakes or Powder

Recipe #73907 | 1¼ hours | 10 min prep | add private note
(7) RATE IT NOW Print Recipe
~Rita~

By: ~Rita~
Oct 23, 2003

Make your own chili powder or flakes with those extra garden peppers be it jalapenos, thai, habanero or pepper of your choice. Be sure to use gloves when handling hot peppers. Be careful when grinding not to get any of the pepper dust into your nose and eyes. As they dry in the oven you'll find yourself sneezing from them. I've dried them whole you have to turn them it takes a little longer. Then you have spots that are not dry. It seems the skin keeps the moisture in. The amount depends on how many you dry.

1 jar (change servings and units)

Ingredients

Directions

  1. 1
    I cut them in half or even quarters so the flesh is open and dries out faster and more even.
  2. 2
    Place them on a cookie sheet that has parchment paper on it in only one layer.
  3. 3
    I dry peppers at 200F degrees.
  4. 4
    Keep an eye on them and remove those that are dry as need be so they don`t burn.
  5. 5
    It can take 1-3 hours.
  6. 6
    You can crush them to make flakes or grind them to make a chili powder.
  7. 7
    Use a coffee grinder or food processor once they are cooled. And grind to flakes or powder.
  8. 8
    Store in a glass jar out of sunlight.

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Featured Reviews for This Recipe

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From: KITTENCAL

On Sep 19, 2006

This is an amazing easy recipe to make your own chili powder/flakes! I may never purchase store-bought ever again, I had tons of hot peppers in my garden, I am so glad I noticed Rita's recipe, I think I have enough dryed chili flakes now to last me a few years lol! a word of caution, this stuff is 50 times stronger than the store-bought so use with caution! Rita thanks for sharing this recipe!...Kitten

2 people found this review helpful

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    From: mama's kitchen

    On Dec 21, 2005

    Rita sent me some if this for Christmas and my dh has NOT stopped singing her praises yet! We have used this on everything from soups to nuts! I am just waiting for him to put it on his ice cream! lol Rita you ROCK! This is an amazing recipe! Thanks so much for sharing! We LOVE you!

    0 people found this review helpful

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    • From: BonnieZ

    On Sep 19, 2006

    Great method and superb instructions on this one, Rita. I had a bushell of hot banana peppers that I canned and froze, so I used the seeds and tops of the peppers (minus the stem)for this recipe. What a great way to use something that otherwise would have been pitched. Thank you Rita for sharing the recipe. I'm looking forward to using it to dry out some cayennes.

    3 people found this review helpful

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    From: Kim127

    On Oct 29, 2003

    This is a great way to use up some of my bumper crop of jalapenos (only thing I got alot of out of the garden this year). I dried my for about 5 hours and then used a mincer gadget I have to pulverize them. I used the powder in hamburgers so far and they gave it a really nice kick. They'll also be good for pizza . I was able to get about 1 1/2 small jars full of powder from about 25 jalapenos!

    3 people found this review helpful

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    • Read all 7 reviews

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