Home-Made Green Chile Powder
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Long green chiles (at least 5)
Wash and dry your chiles, cut off the green caps and slice in half if you prefer. Do not de-seed chiles. Lay chiles on dehydrator sheets and dehydrate at 125F/52C for 8 – 12 hours.
Roughly chop dehydrated chiles and blitz in a spice grinder one by one. Store in small sealed jars in a cool, dark place.
Select firm, brightly coloured chiles. Make sure they are free from soft or black areas or any sign of spoilage. Wash your hands after handling chiles and never place hands near your nose or eyes while preparing or cutting them. Use gloves when grinding to powder and make sure coffee grinder lid is on securely before turning on.
Green chiles will blacken during dehydrating, this is normal and when grinding for powder the mixture will return to green. You may choose to cut the chiles in half or leave whole for dehydrating, either option is suitable. If cutting in half then lay the chiles on the dehydrating tray cut side siding up.
Drying time will be based on many factors including how many chiles you are dehydrating, whether they are whole or cut and what variety of chile you are using. Check your chiles every two hours from 8hrs onward, they are dry when they feel brittle instead of rubbery. Check your dehydrator manual for the most suitable drying times for your unit.