Have a bunch of jalapeno peppers? Dry them for a few hours, crush them up and you’ll have Chili Pepper Flakes to last you all Winter long!
This year we planted a little more jalapeno pepper plants. Actually we didn’t plan on this but some of our jalapeno seeds got mixed up with green pepper seeds and then suddenly as the seeds started to come up and turned ito seedlings, we realized we were going to have a ton of jalapeno peppers. This was fine with me because you know I love candied peppers and eat about half a cup a day (amazing for a afternoon snack with crackers and thinly sliced cheese). But a girl can only have so many jars of candied jalapenos stored up for Winter. With a few pounds of jalapeno peppers just picked (and more to pick tomorrow) I got to thinking about what else could I do with them?
I love preserving vegetables for Winter (here is my guide) to give a little garden memory when it’s snowing here in the Northeast. If you look at our mini freezer right now it’s stocked up with tomato sauces, salsa verde and pumpkin puree ready for Winter. My goal is not to buy any tomato sauce ever again and keep it in rotation with all the Summer tomatoes we’ll grow again next year. Hopefully this dream comes true.
So back to having a nightmare full of jalapeno peppers. We have a ton. I mean seriously, it’s alot. I only say nightmare because having this many peppers causes a bit of anxiety. I should bring this up to psychiatrist but he might think I’m crazy. So what to do with a whole lot of peppers when you want to preserve? Make crushed chili powder of course!
Lens cap for size comparison, lots of peppers!
We use chili powder in a ton of recipes, especially in the Winter when we hibernate in cozy sweaters and blankets. Chili powder is great to use in soups, stews, casseroles, taco meat, on sandwiches and more!
- Jalapeno peppers - cut in half (amount of peppers is up to you)
- *Make sure your peppers are dry. If moist, pat them with towel as the peppers will dry faster*
- *I take the seeds out because I find that they are too spicy with seeds. If you can handle the heat, then leave the seeds in*
- Cut each jalapeno pepper into half, place on food dehydrator sheet.
- Dehydrate at 125 degrees for 4-8 hours until brittle and will crumble upon a squeeze of the fingers. Check every 30 minutes as depending on the size of your pepper and dehydrator, time varies.
- For powder: Put dried jalapeno peppers in coffee grinder and grind until powder. Store in jar.
- For flakes: Put dried jalapeno pepper in food processor and pulse a few times until flakes. Store in jar. Be careful when opening up the food processor when you're done or you'll be coughing a cloud of jalapeno powder up! 🙂