Drying and Grinding of Hot Chilis/Peppers

Gary Hancq Recipe

By Gary Hancq SidEFied

50 Min
2 Hr

I grow, dry and grind a variety of hot chilis/peppers each year, and try to include 7 to 9 different varieties. What I don't grow I purchase dry at the store and grind.

I normally give half of my supply away, in small quantities, by Christmas. They will warm a friend's heart. And the rest of them.

It's a great way to take a little "Heat" OUT of the Kitchen. If you comprenda? 1/10 teaspoon or less will warm a bowl of chilly to a nice comfortable average person's heat. A little bite at the lips and corner of the mouth and a slow "Keeps comin' on" warmth. With a depth and range of flavors.

pinch tips: How to Quarter a Chicken


7 to 9 varieties of chilis/hot peppers
brown paper grocery bags large/small
coffee grinder
jars to store

Directions Step-By-Step

I grow a number of variety of Hot Peppers each year, and have a couple of friends that do so as well. What I don't grow or trade I purchase dry and grind.
My growing list or shopping list includes: Cayenne, Tabasco, Guajillo, Pequin (Thai Bird Pepper), Chili de Arbol, Jalapeno, New Mexico Reds, Chiltepe, Chipotle, Serrano and any other "Hot" I can find.
This is a few weeks process. I place the picked peppers in a large brown paper grocery bag no more than two layers deep and close top, and set it in the corner of the kitchen or other dry place. I shake the bag every few days to reposition the peppers. Normally dry one variety in each bag. They're normally dry in 3 weeks. The paper bag helps pull moisture out of them.
When they are dry and crumble to the hand, I place in oven single layer, and further dry 2 to 3 hours at 170 to 180 degrees. I crack the oven door with a wadded dish towel to vent moisture. I then remove and let set a day before grinding.
What I don't grow I purchase dry at the store, including some dry Red Pepper Flakes we are all familiar with.
When dry I remove the stems and grind them up a few at a time in my Coffee Grinder, and place in pint jars and seal. I purge my Coffee Grinder with Salt or Sugar so next morning's coffee is not an inferno.
When all are ground I place in a large bowl and mix and combine well the whole batch. The yield this year was 2 1/2 pints of a little taste of "Hades". I have used or given half of it away by this end of February. I cut a portion of this with 50% to 70% Paprika to tame it down.

About this Recipe

Course/Dish: Marinades, Chili

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mary reed simmer
Feb 23, 2010
I plan to try this thank you! easy!
mary Reed
Ed Powell biged625
Sep 21, 2010
Gary, Thanks I never heard or read of the paper bag.I will give it a
try. Thanks for the great tip
Gary Hancq SidEFied
Sep 21, 2010
You're Welcome.
kathy young you
Oct 3, 2010
Gary, what you gonna come up with next? my #2 son likes his food to taste like it came from Hades!! that's why he has ulcers too! I'm gonna make him some! he'll love it!
Gary Hancq SidEFied
Oct 4, 2010
Kathy, It is worth the effort. The results produce a full and broad range of flavors. 1/20 or less (And I mean 1/20) of a teaspoon will heat a bowl of chili to an average person's likes and tolerance. with a warm tingling of the lips and mouth for 10 to 15 minutes or more. I at times tame a portion down by cutting it with 50% to 70$ Paprika. I am sure he would enjoy it. I give much of it to friends in 1/2 to 1 oz. portions. Last year my yield was 2 1/2 pints uncut. I have 1/2 pint left from last year. So far this year I have produce 1 pint and plan to produce 1 more pint. Happy Cooking, Gary
kathy young you
Oct 5, 2010
Thanks Gary,I plan on making some & making your chili too!
Gary Hancq SidEFied
Oct 5, 2010
Kathy, thanks for the comment. I make my chili tame so 4 and 5 year olds can eat it. Then provide the "Heat" at the table when serving it up. I sometimes like it hot sometimes mild. Made a 4 or 5 quart batch four days ago and gave 2/3 of it to a friend. Just had the last bowl of what I retained yesterday. I'll be ready to make another batch in a week or two. See my Hamburger Cabbage soup also. A good chili alternative. I do not add chili powder to it but you could. Happy cooking, Gary
Nicki Metz crsphs
Nov 3, 2010
Gary where do you get your seeds...do you save them each year? My garden is doubling next year and I would love to add some variety of peppers! We only had jalepenos and some kind of chili pepper(that is very hot). My husband and I love all our food with a little kick! We also do a local market and a variety of peppers would be nice to add to our items! Thanks
Gary Hancq SidEFied
Nov 3, 2010
Nicki, I buy plants each year. Cayenne, Tabasco, New Mexico Reds and whatever I can find, and grow them. It has been a few years since I have started plants from seed, but need to do it again. Just last week I visited the Mexican Grocery Store and bought a variety of dried hot peppers (5 or so different varieties) to round out my collection for drying and grinding. I normally grind 7 to 9 different varieties. They are at times potent and a 20th or less of a teaspoon will heat a bowl of chili to the average persons tolerance. On the other hand my hot chili pepper mix provides a full range of flavors, from sudden "heat" to a slow building of warmth. I normally give 2/3 of it away by Christmas, and caution those I give it to, to use it sparingly. I normally grind 1 1/2 quarts each year. It is a Treat. Happy Cooking. Gary
Dec 20, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"