Gary Hancq Recipe

Drying and Grinding of Hot Chilis/Peppers

By Gary Hancq SidEFied

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.

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

  • 1-5 of 10
  • user
    mary reed simmer - Feb 23, 2010
    I plan to try this thank you! easy!
    mary Reed
  • user
    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
  • user
    Gary Hancq SidEFied - Sep 21, 2010
    You're Welcome.
  • user
    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!
  • user
    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