Drying and Grinding of Hot Chilis/Peppers

★★★★☆ 1 Review
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By Gary Hancq
from Port Byron, IL

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.

serves Lots
prep time 50 Min
cook time 2 Hr

Ingredients

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

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    What I don't grow I purchase dry at the store, including some dry Red Pepper Flakes we are all familiar with.
  • 6
    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.
  • 7
    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.

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