Crushed Chile Pepper Powder
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients
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*
Instructions:
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!
From brooklynfarmgirl.com