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Nutrition Facts
Serving Size 1 (6g) Recipe makes 50 servings
Calories 2
Calories from Fat 0		(14%)
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 14mg		0%
Total Carbohydrate 0.5g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.2g
Protein 0.1g		0%
detailed view... how is this calculated?

Rock & Roll BBQ Jalapeno Dust

Recipe #212062 | 2¼ hours | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: The Rock & Roll BBQ Chef
Feb 18, 2007

This is a great spice to add to anything from soups to salads. I have friends that use it on their popcorn now. I like it on my eggs in the morning. Some people may want to add other spices at the grinding stage to make this spice with their own special twist.

SERVES 50 (change servings and units)

Ingredients

20 jalapenos
10 garlic cloves

Directions

1
Preheat your over to 200 degrees.
2
Remove stems from Jalapenos by slicing off the ends.
3
Slice Jalapenos lengthwise.
4
Cover a cookie sheet with cheese cloth, parchment paper, or foil. You can use an outdoor smoker or food dehydrator if you want.
5
Place Jalapenos skin side down (not stacked) on the pan. Add the peeled Garlic cloves where there is room.
6
Place in oven and bake until ALL juices have released. Everything should be hard and dried. The garlic will be brown and the Jalapenos will have shrunk drastically. This process can take 2-8 hours. The humidity of you area, oven, and house will effect this. Check every 1/2 hour after a couple hours!
7
When it's all done remove the pan from the oven and let cool. You can now process the dried ingredients in a blender, food processor, or spice grinder. I use a food processor to condense the mixture. I powder the stuff from there with a coffee grinder. If you use a coffee grinder (the best way) make sure it's one that doesn't get used for coffee! You don't want your coffee to taste like spices and visa versa.
8
Store in cool dry place and use liberally.